
Vegetable Rice Soup
Wild Rose TeamShare
Serves 4
This wholesome vegetable rice soup combines the earthy flavour of brown rice with a medley of carrots, celery, and parsnips. Add optional chicken or turkey for a heartier meal, and finish with fresh parsley for a flavourful touch!
To reduce the cooking time by 30 minutes, this soup can be made with leftover rice. Sautéing the vegetables well brings out their natural sugars, therefore a key to developing flavor for any dish that calls for ‘sautéing’ vegetables.
Ingredients
- 7 cups stock or water
- ½ cup raw brown rice
- 2 tbsp olive oil
- ½ medium onion, diced
- 1 cup each carrots, celery, parsnips, diced
- 4 cloves garlic
- 1 tsp oregano
- ½ tsp cumin
- ½ tsp thyme
- 1 cup cooked chicken or turkey, optional
- 2 tbsp chopped parsley
- Salt and pepper to taste
Steps
1. Bring stock and rice to a boil, reduce heat, cover and cook for 30 minutes.
2. Meanwhile, sauté onions, carrots, celery and parsnips in oil over medium heat for 5 minutes or until vegetables start to brown.
3. Add garlic, oregano, cumin, thyme and cook for 30 seconds.
4. Stir into the stock along with the chicken or turkey, if using.
5. Continue cooking for 15 minutes or until rice is cooked.
6. Just before serving add parsley and heat through.
7. Adjust seasoning and serve.