HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconVeggie Loaded Kale & Risoni Soup
Veggie Loaded Kale & Risoni Soup

Veggie Loaded Kale & Risoni Soup

with Homemade Garlic Bread

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We love warm and hearty soups that make us feel cosy and nurtured, just like this flavoursome bowl of goodness. Packed with veggies and risoni and teamed with an easy side of garlic bread, it’s a sure-fire cure for any winter blues.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit

red onion

1 unit


1 stalk


1 bunch


3 clove


1 bag


1 tin

chopped tomatoes

1 packet



1 pinch

chilli flakes

2 cube

vegetable stock powder

1 unit


(ContainsGluten, SoyMay be presentEgg, Sesame, Tree Nuts, Peanuts, Sulphites, Milk)

1 bunch


1 packet

shaved Parmesan cheese


Not included in your delivery


olive oil

40 g



2.25 cup


½ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2810 kJ
Fat22.8 g
of which saturates14.6 g
Carbohydrate85.6 g
of which sugars19.7 g
Dietary Fibre0 g
Protein21.7 g
Cholesterol0 mg
Sodium1440 mg
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Remove the butter from the fridge (to help it soften for the garlic bread). Finely chop the red onion, carrot (unpeeled) and celery. Pick and finely chop the rosemary leaves. Finely chop the garlic (or use a garlic press). Thinly slice the kale, discarding any larger pieces of stalk if you like.


In a large pot or saucepan, heat a good drizzle of olive oil over a medium-high heat. Add the onion, carrot, celery and a pinch of salt and cook, stirring, until tender, 5-6 minutes. Add the rosemary and 1/2 the garlic and cook until fragrant, 1 minute.


Add the chopped tomatoes, water, risoni, a pinch of chilli flakes (if using) and crumble in the vegetable stock cubes. Stir to combine, then bring to the boil. Reduce the heat to medium and simmer until the soup has thickened and the risoni is tender, 10 minutes.


While the soup is simmering, cut slices into the ciabatta, 2cm apart, cutting almost to the base but not the whole way through. In a small bowl, place 1/2 the butter and the remaining garlic and mash together with a fork. Season with salt and pepper. Spread the garlic butter onto each slice of ciabatta, then bake the ciabatta directly on the wire rack of the oven until warmed through, 5-10 minutes.


Stir the chopped kale through the soup until wilted, 2 minutes. Stir through the remaining butter, the sugar and tear in the basil leaves (reserve some for garnish). Season to taste with salt and pepper.


Divide the veggie loaded kale and risoni soup between bowls and top with the shaved Parmesan cheese and reserved basil leaves. Serve the homemade garlic bread on the side.