Rice Recipe: Creamy Vegetable Soup

Recipe Category: Soup

Rice Recipe: Creamy Vegetable Soup

Cooking Instructions

Creamy Vegetable Soup

​Cooking Instructions:

In large saucepan, heat oil over medium high heat; cook leeks, celery, carrots, garlic, mustard, salt, pepper and thyme until vegetables are tender crisp, about 10 minutes.

Stir in white wine, scraping any bits from bottom of pan.

Cook until wine is reduced by half, about 5 minutes.

Pour in vegetable broth, rice, broccoli, cauliflower and bay leaf.  

Simmer until rice and vegetables are tender, about 30 minutes. Remove bay leaf.

Transfer half of soup to food processor, pureeing until smooth.

Transfer back to saucepan with remaining soup and stir in parsley.

Serve in warmed soup bowls.

Tip: Puree all of soup for a smoother texture.

Ingredients

Creamy Vegetable Soup

Ingredients:
2 tbsp olive oil 30 m;
2 cups each chopped leeks (white part only);
celery and carrots 500 ml;
2 cloves garlic, minced 2;
1 tsp dry mustard powder 5 ml;
1/2 tsp each salt, pepper and thyme 2 ml;
1/2 cup dry white wine 125 ml;
6 cups low-sodium vegetable broth 1.5 l;
1 cup U.S. long grain white rice 250 ml;
1 cup each broccoli and cauliflower florets 250 ml;
1 bay leaf 1;
1/4 cup fresh chopped parsley 50 m;

Nutritional Value

Diets: Low Fat, Low-sodium, Vegan and Vegetarian

Gluten free option:
*Use GF broth and check mustard powder for gluten.

SERVES 4 -6.