When you're not feeling your best and need a simple meal, Vegetable Rice Soup is the perfect choice. It's comforting and easy to make with basic ingredients.
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When I'm under the weather, nothing makes me feel better like a brothy soup that's plain enough to be easy to stomach but still tastes delicious.
Inspired by my vegan noodle soup recipe, it's a one-pot dish where the rice cooks directly in the soup. And you probably already have the ingredients to make it in your kitchen.
So the next time you or a loved one craves a light meal to help cure whatever ails them, skip the canned soup and try this simple Vegetable Rice Soup instead. And save some for the freezer so it's available whenever it's needed.
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Why you'll love this recipe
- It's brothy and simple, yet tasty.
- It's easy to make with pantry ingredients.
- It's freezer friendly.
Ingredients
Long-grain white rice: Choose rice labeled "long-grain" or Jasmine for the best texture. (Long-grain brown rice can also be used to make Vegetable Rice Soup, but it will require more liquid and extra cooking time.)
Dried thyme: If you don't have any on hand, substitute an equal amount of Italian seasoning, dried oregano, or dried basil.
Fresh parsley: I like to garnish the soup with some fresh herbs like parsley, but this is optional.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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Instructions
- In a large pot, saute the onion in olive oil until soft and slightly translucent.
- Add the carrots, celery, and garlic, and saute a few more minutes until soft.
- Add the thyme and vegetable broth and bring to a low boil. Add the rice, and simmer, stirring occasionally, until the rice is tender and cooked through.
- Taste and add salt and pepper, as needed. Garnish with fresh parsley, if you like, and serve.
Amy's tip
Don't forget to stir the soup occasionally while it's cooking so that the rice doesn't stick to the bottom of the pot. The rice will only take about 15 minutes or so to cook.
Serving suggestions
If you're sticking to light foods, Vegetable Rice Soup is wonderful on its own.
But if you want something more substantial with it, it's delicious with a sliced tofu sandwich or veggies and vegan sun-dried tomato dip.
Storing
Leftover soup can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. The cooked rice will absorb the broth, so you may need to add a little water before reheating it.
More vegan soup recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Vegetable Rice Soup
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Ingredients
- 1 Tablespoon olive oil, (optional)
- ½ cup onions, diced
- ½ cup carrots, diced
- ½ cup celery, diced
- 3 cloves garlic, minced
- 8 cups vegetable broth
- 1 teaspoon dried thyme
- 1 cup long grain white rice, such as Jasmine rice
- salt and pepper, to taste
- fresh parsley, for garnish (optional)
Instructions
- In a large pot over medium heat, saute the onion in the olive oil or a splash of water until soft and slightly translucent.
- Add the garlic, carrots, and celery and saute until soft.
- Add the vegetable broth and dried thyme. Once it has come to a boil, add the rice. Allow to simmer, stirring occasionally, until the rice is cooked.
- Taste and add salt and pepper, as needed. Remove the soup from the heat, garnish with fresh parsley, if using, and serve.
Notes
Nutrition
Nutritional information is an estimation only.
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