Vegetable Rice Soup
This vegetable rice soup is packed with veggies and rice, and optional chicken for the meat eaters at the table. It's perfect for a crowd with crusty bread.
Servings: 8
Calories: 244.5kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onions diced (about 2 cups)
- 1 large leek white and light green parts
- 2 large shallots minced
- 1 Serrano chili seeded, minced
- 3 celery stalks diced
- 1 small carrot
- 12 cups vegetable broth
- 2 russet potatoes peeled, diced
- 3 tablespoons fresh thyme leaves finely chopped
- 2 teaspoons kosher salt or 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- ⅔ cup uncooked rice
- 1 avocado mashed
- 2 limes juiced
- ½ cup grated Parmesan cheese
- 2 teaspoons dry sherry optional
Instructions
- Warm the olive oil in a heavy, large pot suitable for making soup over medium-high heat. Add the onions, leek, shallots, chili, celery and carrot. Sauté until softened, about 10 minutes.
- Add the broth and bring to a simmer. Add the potatoes, fresh thyme, salt, pepper, and rice. Simmer for 15 minutes until the rice is cooked.
- Stir in the mashed avocado, lime juice, Parmesan and sherry (optional). Simmer another 5 minutes.
- Serve piping hot in soup bowls with a salad and hunk of crusty bread on the side.
Nutrition
Calories: 244.5kcal | Carbohydrates: 37g | Protein: 5.5g | Fat: 9.3g | Saturated Fat: 2.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5.5g | Cholesterol: 5.4mg | Sodium: 2116mg | Potassium: 505mg | Fiber: 4.4g | Sugar: 5.9g | Vitamin A: 2220.5IU | Vitamin C: 18.6mg | Calcium: 103.2mg | Iron: 1.7mg