2 tablespoons olive oil
1/2 onion, chopped
1/2 cup chopped carrots
1 clove garlic, minced
1 jalapeño pepper, seeds and ribs removed, sliced thin
1 bunch kale, tough stems finely chopped (I had about 1 1/2 cups of chopped stems), leaves washed well and chopped
1 cup cooked rice
3 cups water
1/2 chicken bouillon cube (optional)
1/2 cup canned unsweetened coconut milk
Limes, cut into slices to serve with the soup
In a large saucepan, heat the oil over moderately low heat. Add the onion, carrots, kale stems, jalapeno, and garlic and cook, stirring occasionally, until onion is translucent and other vegetables have started to soften, about 5 minutes.
Stir in water, kale leaves and bouillon, and bring to a boil. Reduce the heat and simmer, partially covered about 20 minutes. Use a handblender to puree to desired consistency. Add the coconut milk and cooked rice and heat through.
I had cooked rice on hand, but you could easily add uncooked rice when you add the water, and bouillon, but you should then also increase the amount of water.
I served the soup with slices of lime on the side. Found a squeeze of fresh lime juice really brightened it up.