Have A Rice Day | Rice Recipes

Creamy Vegetable Soup

Rice exposes its hidden talent in this hearty soup perfect for fall and winter. When pureed, rice acts as a thickening agent which cuts down on the fat while retaining that velvety texture of a traditional cream soup.

What You’ll Need:

Ingredients

2 tbsp	olive oil	30 mL
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	Tex Farm 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 mL

Directions

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.

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

Serves 4–6.

For more great recipes, visit www.haveariceday.com/rice-recipes

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Recipes Courtesy of the USA Rice Federation.

Creamy Vegetable Soup

What You’ll Need:

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