Vegetable Rice Soup
Warming and comforting vegetable rice soup. This hearty dish is packed full of flavor and is easy to make.
ESTIMATED COST : $6.75, or $1.12 a serve
Ingredients
- 2 tablespoons extra virgin olive oil
- 28 grams (1 ounce) butter (skip to make this recipe vegan)
- 200 grams (7 ounces) brown onion, roughly chopped
- 150 grams (5.30 ounces) carrot, diced
- 50 grams (1.76 ounces) celery, roughly chopped
- 2 cloves garlic minced or grated
- 3 cups (750ml/grams, 26.46 ounces) of chicken stock, vegetable stock, or water
- 400 grams (14 ounces) canned diced tomatoes
- 140 grams (4.93 ounces) potato, diced into small cubes
- 1 tablespoon dried Italian herbs or dried parsley
- 150 grams (5.30 ounces) cauliflower, roughly chopped into small pieces
- 1 ½ cup (180 grams, 6.35 ounces) cooked rice, such as arborio or jasmine rice
- 1 teaspoon salt or to taste
- Pepper to taste
Instructions
- In a large deep saucepan, heat the extra virgin olive oil and butter (if using), over medium heat. Once hot, add the onion, carrot, and celery. Cook, stirring for about 4 to 5 minutes. Then add the garlic and cook for a further 1 to 2 minutes.
- Add the stock (or water), canned tomatoes, potatoes, and dried herbs to the saucepan. Bring to a boil. Once at a boil, reduce the heat to bring it to a simmer, place a lid on the saucepan. Simmer for 10 minutes.
- Remove lid and add the cauliflower. Simmer uncovered for about 5 minutes or until the cauliflower is cooked through.
- Add the cooked rice, season with salt and pepper to taste. Cook for a further 1 to 2 minutes. Turn off heat and serve.
Nutrition
Serving: 1 serveCalories: 196kcalCarbohydrates: 26gProtein: 4gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 90mgPotassium: 373mgFiber: 4gSugar: 9g
Tried this recipe?Let us know how it went!