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February 25, 2016 By Janice Pattie 71 Comments

Spicy Moroccan Kale and Rice Soup

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A warming bowl of Spicy Moroccan Kale and Rice Soup, it tastes delicious and it's full of vitamins and minerals

Spicy Moroccan Kale and Rice Soup is a really hearty and healthy soup, the kind that fills you up and also provides all the vitamins, minerals and protein that you and your family need.  We’ve had some really odd weather here on the farm this winter.  One day it’s hard frost but the sun is shining, the next day it’s pouring with rain and it’s snowing on the high ground.  It’s so important to maintain your health in these conditions,  and this soup fits the bill!

A bowl of healthy and warming Spicy Moroccan Kale and Rice Soup

 

You couldn’t do better than a warming bowl of  Spicy Moroccan Kale and Rice Soup, a recipe from a new cookbook: We Love Kale from Apple Press.  

Cookbook We Love Kale - book cover

We love Kale

The Blurb: We love Kale is bursting with over 100 original and exciting mouthwatering recipes – with kale taking centre stage in everyone.  Low in calories, yet high in fibre, this zero fat “queen of greens” is the perfect ingredient to have in your kitchen.  Packed with nutrition, kale is high in iron, Vitamin K, and powerful antioxidants, keeping you healthy whilst tasting delicious. 

The Authors: The recipes in We Love Kale come from five leading food and healthy lifestyle bloggers and food writers: Kristen Beddar of The Kale Project; Karen S. Burns-Booth of Lavender and Lovage; Carolyn Cope of Umami Girl; Jassy Davis of Gin and Crumpets and Kristina Slogget of spabettie.

Recipes that stood out: Kale and Shitake Pot Sticker Dumplings; Baby Kale Falafel with Green Hummus;  Spicy Chipotle, Kale and Lime Enchiladas; Lentils, Caramelized Onions and Kale with Roasted Walnuts; Spicy Moroccan Kale and Rice Soup (recipe below); Kale Saag Aloo with Homemade Rotis; Kale Red Pepper and Feta Muffins and Triple Rich Hidden Gem Brownies which look so good and good for you too!

Pros & Cons: I really love the way this book is laid out, there is loads of nutritional and preparation information and most recipes feature a variations page, giving you even more options for the recipe. See the Baked Eggs, Kale and Guyere page below..

A recipe for Baked Eggs, Kale and Gruyere from We love Kale

 

…and this is the Baked Egg Variations page, giving three more ways to use the recipes. 

Baked Eggs Variations from We love Kale

 

Not a lot of Cons, unless you don’t like Kale and are not willing to give it another go with the great advice and delicious recipes in this book. however, it is one of those annoying books that won’t stay open on its own!

The Verdict:  I love green vegetables and have been cooking with kale for some time now, however, I found some really useful information and different ways to use these super-charged leaves. It’s a keeper. 

Recipe for Spicy Moroccan Kale and Rice Soup 

Spicy Moroccan Kale and Rice Soup

This Spicy Moroccan-Style Soup is low in calorise and fat but high on flavour. Packed with vegetables, it's perfect for a light lunch that will leave you satisfied.
5 from 2 votes
Print Pin Rate
Course: Soup
Cuisine: British
Keyword: kale, rice, spices
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 163kcal
Author: Karen S. Burns-Booth

Ingredients

  • 300 ml vegetable stock
  • 1 onion diced
  • 4 garlic cloves inced
  • 2 carrots peeled and sliced
  • 2 teaspoons ras el hanout spice mixture
  • 1/2 teaspoon cayenne pepper
  • 400 g can chopped tomatoes
  • 100 g long-grain rice
  • 250 g kale, washed de-stemmed and shredded
  • salt and black pepper
  • crusty bread or flatbread for serving
Metric - US Customary units

Instructions

  • Put a tablespoon of the stock in a large saucepan and saute the onion, garlic and carrots for 10 minutes until softened, stirring frequently.
  • Add the spices, tomatoes, remaining vegetable stock and rice; cover and simmer for 15-10 minutes over a low heat, until the rice is cooked.
  • Season to taste with salt and pepper, add the kale and simmer for another 5-10 minutes until the kale is cooked.
  • Serve immediately with crusty bread or warm flatbread.

Notes

Free from dairy, gluten and wheat, if served without bread. 

Nutrition

Calories: 163kcal | Carbohydrates: 35g | Protein: 5g | Sodium: 477mg | Potassium: 512mg | Fiber: 5g | Sugar: 6g | Vitamin A: 8630IU | Vitamin C: 36.1mg | Calcium: 221mg | Iron: 2mg

More Spicy Soup Recipes from Farmersgirl Kitchen 

Carrot, Ginger and Butternut Squash Soup

Carrot, Ginger and Butternut Squash Soup

Serve Beetroot and Black Cumin Soup with garlic yogurt and parsley

Beetroot and Black Cumin Soup

Spicy Roast Pumpkin and Coconut Soup made smooth and creamy in a Froothie Blender

Spicy Roast Pumpkin and Coconut Soup

We love Quinoa cookbook

 

We Love Quinoa

We Love Quinoa is the partner to We Love Kale featuring quinoa, the ancient grain, and super-food which has taken the food world by storm.  

The Blurb: Quinoa is a really versatile ingredient which contains all nine essential amino acids making it  a  complete-­‐protein source and an excellent choice for vegans who may struggle to get enough protein in their diets.  Naturally high in dietary fibre, quinoa is a slowly digested carbohydrate, making it a good low GI  option.

The Authors: a slight change to the lineup but still including Karen S. Burns-Booth, Carolyn Cope,  Jassy Davis, Kristina Sloggett but this time with Jackie Sobon of Vegan Yack Attack. 

Recipes that stood out: Quinoa Pancakes with Spiced Strawberry Compote with Yogurt; Quinoa-coated Fish Finger Sandwich; Quinoa Bean Burger with Basil Aioli and all it’s variations; Risotto-Style Quinoa with Caramelized Onions and Mushrooms; Fluffy and Fruity Quinoa Scones and Rich and Fudgy Quinoa Brownies.

Pros and Cons: The same excellent information and easy to use recipe layout with variations as We Love Kale.  Loads of great recipes for every meal.  

The Verdict: I was a quinoa sceptic until last July when I finally cracked it with this recipe for Quinoa with Summer Roasted Vegetables and Harissa Marinade now I’m converted and was delighted with the range and variety of the recipes.

We Love Kale by Kristen Beddar; Karen S. Burns-Booth; Carolyn Cope;  Jassy Davis and Kristina Slogget.  Published by Apple Press RRP £14.99

We Love Quinoa by Karen S. Burns-Booth, Carolyn Cope,  Jassy Davis, Kristina Sloggett and Jackie Sobon. Published by Apple Press RRP £14.99

 

A bowl of warming Spicy Moroccan Kale and Rice Soup

 

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Filed Under: Reviews, Soup, Winter Tagged With: cook book, cookbook, giveaway, Kale, quinoa, review

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Tracy Nixon
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Tracy Nixon

I have only ever made Stuffed butternut squash with quinoa and I really enjoyed it! I would love to try other recipes though!

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3 years ago
Tracey Peach
Guest
Tracey Peach

No I’ve never cooked with Quinoa before but I have fed it to my hamsters & they loved it!. I do love the look of that soup, it looks delicious! 🙂

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3 years ago
jo hutchinson
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jo hutchinson

No I have never cooked with Quinoa but would like to have a go.

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3 years ago
lynsey buchanan
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lynsey buchanan

quinoa

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3 years ago
lynsey buchanan
Guest
lynsey buchanan

I have never cooked with quinoa

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3 years ago
Janice Pattie
Author
Janice Pattie

I hope you will give it a try Lynsey.

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3 years ago
Margaret Clarkson
Guest
Margaret Clarkson

Yes, my daughter loves quinoa. She likes it with cooked vegetables mixed into it. It is very easy and quick to cook.

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3 years ago
Janice Pattie
Author
Janice Pattie

That’s good that your daughter likes it and, you are right, it is very quick and easy to make.

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3 years ago
laura banks
Guest
laura banks

ive not but would like to try

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3 years ago
Janice Pattie
Author
Janice Pattie

I’m sure you would enjoy it Laura

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3 years ago
Maxine G
Guest
Maxine G

love it mixed with wild rice and served with spicy butternut squash and feta in a zingy lime dressing

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3 years ago
Janice Pattie
Author
Janice Pattie

That sounds so good Maxine.

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3 years ago
Tamsin Aston
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Tamsin Aston

I cooked with quinoa quite few times and love it! A dish with roasted sweet potatoes stood out for me I really enjoyed.

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3 years ago
Munchies and Munchkins
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Munchies and Munchkins

Ooh this sounds delicious and the book looks great too – I really do LOVE kale xx

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3 years ago
Jemma Andrew-Adiamah
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Jemma Andrew-Adiamah

Quinoa is one of my all time favourite grains! It’s so easy to cook with and so versatile. Kale is yummy too and I really like the look of this soup.

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3 years ago
Janice Pattie
Author
Janice Pattie

Thanks Jemma, lots to choose from in the books.

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3 years ago
janie
Guest
janie

Yummy looking recipe Janice and nice to see Karen’s hard work in the flesh!
Janie x

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3 years ago
Janice Pattie
Author
Janice Pattie

It is good to see Karen’s recipes in print 🙂

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3 years ago
Dom
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Dom

That is a bowl of gloriousness! xxx

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3 years ago
Janice Pattie
Author
Janice Pattie

It is a lovely soup, easy to make, tastes great and is even good for you.

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3 years ago
kellie@foodtoglow
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[email protected]

Lots for great and useful books coming out these dats! I am a certified kale-head and quinoa-head, having been growing kale for many years and cooking quinoa for over 8 years. Any books devoted to these special foods is a bonus. Great reviews. PS I hope you are feeling better, Janice. 🙂

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3 years ago
Janice Pattie
Author
Janice Pattie

Thanks Kellie, I’m much better now. Glad to hear you are a fan of kale and quinoa.

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3 years ago
Choclette
Guest
Choclette

Glad you finally cracked your quinoa phobia Janice. The soup looks delicious and both books look really good. The kale one in particular sounds interesting. We’ve been growing and eating it for more years than I care to remember, but I’m fairly conservative in my usage of it – other than bunging it in a smoothie, obviously!

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3 years ago
Janice Pattie
Author
Janice Pattie

I resisted the whole kale trend but am fully on board now and, yes I have got over my quinoa fear, loving it now!

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3 years ago
Choclette
Guest
Choclette

Decided I should enter the giveaway. As with the kale, I’m fairly conservative in my use of quinoa – mostly just use it as a ‘rice’ substitute, even though I’ve been eating it for at least twenty years. So it would be good to get a few more ideas.

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3 years ago
Janice Pattie
Author
Janice Pattie

Good luck with the comp, Chockette. There are lots of great ideas to use Quinoa in all sorts of ways.

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3 years ago
Miranda Robinson
Guest
Miranda Robinson

Quinoa Tabbouleh 🙂

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3 years ago
Janice Pattie
Author
Janice Pattie

A classic, Miranda and very tasty.

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3 years ago
Linsdey C
Guest
Linsdey C

I’ve experimented a lot with quinoa – favourite is in a peruvian style lunchbox salad

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3 years ago
Janice Pattie
Author
Janice Pattie

That sounds very exotic, Linsdey

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3 years ago
Sophie Williams
Guest
Sophie Williams

sweet potato and quinoa soup

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3 years ago
Janice Pattie
Author
Janice Pattie

Oh that would be a lovely combination, Sophie.

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3 years ago
Kim M
Guest
Kim M

No, not yet but I’ve got a breakfast bar recipe I’d like to try

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3 years ago
Janice Pattie
Author
Janice Pattie

That sounds interesting, good luck.

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3 years ago
claire woods
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claire woods

Never tried cooking with it.

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3 years ago
Janice Pattie
Author
Janice Pattie

Worth giving it a try Claire

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3 years ago
Jacqueline Meldrum
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Jacqueline Meldrum

Gorgeous looking soup Janice. Slurp! Now I am in the mood for soup! Yummed, stumbled and pinned.

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3 years ago
Janice Pattie
Author
Janice Pattie

Thanks Jac.

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3 years ago
Ruth Harwood
Guest
Ruth Harwood

We haven’t yet xx

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3 years ago
Janice Pattie
Author
Janice Pattie

I’m sure you will love it, Ruth.

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3 years ago
Maria Dhillon
Guest
Maria Dhillon

I have made burgers with them they came out quite good

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3 years ago
Rosy
Guest
Rosy

I made a quinoa and chick pea patty for my daughter!

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3 years ago
Sarah S
Guest
Sarah S

I make a lunch time kinda recipe. Quinoa, egg, onion, carrot and some soy sauce

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3 years ago
Janice Pattie
Author
Janice Pattie

That sound good, nice and quick too.

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3 years ago
Karen
Guest
Karen

Great review as usual – glad you enjoyed the books! Karen

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3 years ago
Janice Pattie
Author
Janice Pattie

Always a pleasure and I could pick out your recipes without even checking at the back, they were always the ones I wanted to make.

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3 years ago
Keith Hunt
Guest
Keith Hunt

No its new to me.

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3 years ago
Janice Pattie
Author
Janice Pattie

Always good to try something new, Keith

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3 years ago
Emma
Guest
Emma

Quinoa muffins/quiches – eggs, cheese, ham and vegetables. Bite size and perfect for breakfast. I make them in batches and keep them in the freezer.

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3 years ago
michelle o'neill
Guest
michelle o'neill

i havent tried it before x

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3 years ago
Janice Pattie
Author
Janice Pattie

it’s really easy to cook, Michelle. I’m sure you would enjoy it.

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3 years ago
Jennifer Badger
Guest
Jennifer Badger

I love using half couscous and half quinoa when I make a Moroccan Tagine

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3 years ago
Janice Pattie
Author
Janice Pattie

Great idea Jennifer

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3 years ago
Anne Thompson
Guest
Anne Thompson

I have a bag of Quinoa, but no recipes, lots of recipes online are American!

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3 years ago
Janice Pattie
Author
Janice Pattie

Good luck with the giveaway Anne, as there are lots of great recipes in the book.

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3 years ago
Sheri Darby
Guest
Sheri Darby

No I haven’t tried it yet – but would love to

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3 years ago
Janice Pattie
Author
Janice Pattie

Good luck Sheri.

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3 years ago
Alice OConnor
Guest
Alice OConnor

Chick pea and lemon tabolleh with quinoa is delish!

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3 years ago
Victoria Prince
Guest
Victoria Prince

I have never cooked with quinoa, it’s one of those ingredients I keep finding recipes I really want to try but haven’t actually got round to buying any so I can do so! Fab sounding books 🙂

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3 years ago
Trevor Linvell
Guest
Trevor Linvell

Yes, I like making a Avocado quinoa porridge

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3 years ago
Adrian Bold
Guest
Adrian Bold

No I haven’t cooked with it yet – but would love to try something new.

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3 years ago
Sue Dorking
Guest
Sue Dorking

love using quinoa to stuff vegetables such as squash, peppers or mushrooms but really need to try it in different ways

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3 years ago
Diane Duggan
Guest
Diane Duggan

I’ve never cooked with quinoa but would love to try it if I find a recipe that interests me.

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3 years ago
jackie curran
Guest
jackie curran

I haven’t , never sure what to do with it , so this would really help .

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3 years ago
LEE HARDY
Guest
LEE HARDY

Have never used quinoa

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3 years ago
AMANDA ROBINSON
Guest
AMANDA ROBINSON

I’m a virgin to quinoa. So far I’ve only used it to make a salad

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3 years ago
Natalie Crossan
Guest
Natalie Crossan

Yes I love using it as a substitute for other forms of carbs x

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3 years ago
Aaron Milne
Guest
Aaron Milne

No – This is new to me

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3 years ago
Lisa Pond
Guest
Lisa Pond

I made a quinoa salad with avocado and beetroot 🙂

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3 years ago
Amy Jo McLellan
Guest
Amy Jo McLellan

We sometimes have it as a salad dish but I’d be really interested to try it with more meals 🙂

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3 years ago
Gloria Jean
Guest
Gloria Jean

Your soup looks amazing! I never would have thought to roast canned tomatoes. I bet that adds such great flavor to the soup.

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2 years ago

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Janice Pattie 2019

Hello, I’m Janice, I live on a farm and I love to cook and bake. My aim is to be your friend in the kitchen, providing simple and delicious recipes, friendly advice, inspiration and honest reviews. Read more on my About page.

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