Wheat Free Ginger-Turmeric Snapper Rice Soup with Kale
Total time50 min
Prep time15 min
Cook time35 min
4.8(25)
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Learn more →Ingredients
4 servings
Soup
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- 6 cups chicken broth
- ½ cup jasmine rice, rinsed
- 1 lb fresh red snapper fillets, skin removed, cut into 1-inch pieces
- 3 cups lacinato kale, stems removed, leaves roughly chopped
- 1 tbsp apple cider vinegar
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large 5–6 qt pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and grated ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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