VEGETABLE RICE SOUP
This creamy vegetable rice soup is nourishing, delicious, and incredibly easy to prepare! It'll warm ya right to your toes. Serve with a hunk of buttery bread for one satisfying meal.
Provided by Dawn | Girl Heart Food
Categories Lunch Main Course Soup
Time 1h5m
Number Of Ingredients 18
Steps:
- To a small saucepan, add cashews and 2 cups of water. Bring to a simmer and cook for 15 to 20 minutes or until cashews have softened. Drain and rinse. In a blender, blend cashews with 1/2 cup of vegetable broth and nutritional yeast until smooth (stop to scrape sides of blender, as necessary). Set aside.Note: A high-powered blender works best here for the smoothest consistency. Note: If you'd rather not use the cashew cream, you can omit OR stir in 1 cup of half-and-half or heavy cream instead.
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add leek and garlic. Cook for 5 minutes, stirring often.
- Add carrots, celery, and mushrooms. Cook for 5 to 8 minutes, stirring often.
- Add sweet potato, 1/2 teaspoon each of salt and black pepper, and Herbes de Provence. Stir to combine.
- Add bay leaves, rice, and 7 cups of vegetable broth. Bring to a boil, then reduce the heat (to about medium-low heat) to a simmer. Cover and cook for 15 to 20 minutes or until veggies and rice are cooked. Remove bay leaves and discard.Note: A par-boiled long grain and wild rice blend is used here. My rice cook time was about 15 to 20 minutes. If you use anything that takes a little longer, you may way to add the rice first and then add the vegetables during the last 15 to 20 minutes of cook time so you don't overcook them.
- Uncover and stir in baby spinach until wilted. It will wilt with the heat from the soup.
- Stir in the cashew cream (or half-and-half or heavy cream if you are using dairy), remaining 1/2 teaspoon of salt, and remaining 1/2 teaspoon of black pepper. Stir to combine. Serve and enjoy!Note: If you want a looser or thinner consistency, add a little more vegetable broth and heat through.
SIMPLE VEGETABLE RICE SOUP
perfect for a light meal or a side dish this simple soup is made with classic vegetables and rice
Provided by Lauren Schmidt
Categories Soup
Time 30m
Number Of Ingredients 8
Steps:
- In a large pot heat olive oil over medium-high heat until hot and shimmering. Add onion, carrots, and celery. Cook 3-4 minutes stirring occasionally until tender and translucent.
- Add chicken broth and water, bring to a boil.
- At a roiling boil add the rice and parsley. Cover, reduce to medium heat and cook for 15 minutes or until the rice is tender. Serve immediately.
Nutrition Facts : Calories 131 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 11 milligrams cholesterol, Fat 4 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 0 grams saturated fat, Sodium 80 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
BASIC CREAM OF VEGETABLE SOUP
Steps:
- In a large saucepan, melt butter over medium heat. Add the chopped onion and cook until tender without browning. Stir in diced potato and liquid. Bring to a boil and simmer until potato is tender. Stir in your steamed vegetable of choice and return to a simmer. Puree the soup in batches in a blender and return to saucepan. Leave 1 cup of vegetables not pureed if a chunkier soup is preferred. Season soup with salt and pepper and finish with heavy cream. Serve warm with French bread and a salad.
CREAM OF WILD RICE SOUP
Tender cubes of chicken, fresh vegetables and wild rice make this soup hearty enough for a meal. You can't beat the down-home comfort of a warm bowlful. I like to serve it with whole wheat rolls. -J. Beatrice Hintz, Neenah, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the onion, carrot and celery in butter until tender. Stir in flour until blended. Gradually add broth. Stir in the rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. stir in milk; cook 3-5 minutes longer. Garnish with chives.
Nutrition Facts : Calories 176 calories, Fat 5g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 600mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges
SLOW-COOKED HARVEST VEGETABLE AND RICE SOUP
Make and share this Slow-Cooked Harvest Vegetable and Rice Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Rice
Time 8h20m
Yield 7 serving(s)
Number Of Ingredients 12
Steps:
- Add all the ingredients except the rice and basil to a large slow cooker.
- Cover and cook on LOW for 6-8 hours or until vegetables are tender.
- Add in rice; stir.
- Cover and cook on LOW for 15 minutes or until rice is tender.
- Stir in basil; taste and adjust seasoning with salt and pepper, if needed.
- Serve hot.
Nutrition Facts : Calories 100.2, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.1, Sodium 353.6, Carbohydrate 21.9, Fiber 4.6, Sugar 3.6, Protein 4.2
EASY, CREAMY VEGETABLE SOUP
Everyone in my family likes this soup and you can alter the veggies according to the season and your taste. Suggested vegetables we've used: broccoli, zucchini or cauliflower.
Provided by CaliforniaJan
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Simmer onion, carrot and celery in water for 10 minutes or until vegetables are tender. In a blender or food processor; puree all vegetables. Add salt, pepper, chicken broth and cream. Heat before serving, but do not boil.
Nutrition Facts : Calories 49.1, Fat 2.7, SaturatedFat 1.6, Cholesterol 7.5, Sodium 600, Carbohydrate 4.2, Fiber 0.7, Sugar 1.6, Protein 2.1
CREAM OF VEGETABLE AND WILD RICE SOUP WITH PHEASANT
Make and share this Cream of Vegetable and Wild Rice Soup With Pheasant recipe from Food.com.
Provided by MRS Montgomery
Categories Poultry
Time 1h20m
Yield 8-19 serving(s)
Number Of Ingredients 15
Steps:
- While cooking rice, brown bacon pieces in a dutch oven or large pot.
- Take out bacon pieces once browned and save for later.
- Add butter to bacon drippings. Saute' celery, onion, carrots, green pepper and mushrooms until vegetables are tender.
- Add flour, salt and pepper. Stir over heat until flour is of a pasty to bubbly consistency.
- Add chicken broth and reserved mushroom liquid. Stir and cook until thickened(10 - 15 minutes).
- Add bacon pieces, wild rice, half and half and parsley. Simmer about 15 minutes. Do not boil.
Nutrition Facts : Calories 346.4, Fat 22.8, SaturatedFat 10.3, Cholesterol 47.4, Sodium 1157.5, Carbohydrate 23.9, Fiber 2.6, Sugar 3.6, Protein 12.4
CREAMY CHICKEN RICE SOUP
I came up with this creamy chicken rice soup recipe while making some adjustments to a favorite stovetop chicken casserole. We like this soup for lunch with a crisp roll and fresh fruit. -Janice Mitchell, Aurora, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings (1-1/4 qt.).
Number Of Ingredients 12
Steps:
- In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender. Add garlic; cook and stir 1 minute. Stir in rice, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken; heat through.
Nutrition Facts : Calories 312 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 699mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
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