Chunky Vegetable Brown Rice Soup Recipes

CHUNKY VEGETABLE & BROWN RICE SOUP

Chunky vegetable & brown rice soup image

Brown rice makes this vitamin-packed soup a great low-GI option. If you've got leftovers, serve it puréed the next day for a change

Provided by Justine Pattison

Time 1h8m

Number Of Ingredients 10

Ingredients

2 tbsp cold-pressed rapeseed oil
1 medium onion , halved and sliced
2 garlic cloves , finely sliced
2 celery sticks , trimmed and thinly sliced
2medium carrots , cut into chunks
2 medium parsnips , cut into chunks
1 tbsp finely chopped thyme leaves
100g wholegrain rice
2medium leeks , sliced
½ small pack parsley , to garnish

Steps:

Heat the oil in a large non-stick pan and add the onion, garlic, celery, carrots, parsnips and thyme. Cover with a lid and cook gently for 15 mins, stirring occasionally, until the onions are softened and beginning to colour. Add the rice and pour in 1.2 litres cold water. Bring to the boil, then reduce the heat to a simmer and cook, uncovered, for 15 mins, stirring occasionally.
Season the soup with plenty of ground black pepper and salt to taste, then stir in the leeks. Return to a gentle simmer and cook for a further 5 mins or until the leeks have softened. Adjust the seasoning to taste and blitz half the soup with a stick blender, leaving the other half chunky, if you like. Top with the parsley and serve in deep bowls.

Nutrition Facts : Calories 261 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium

BROWN RICE & VEGETABLE SOUP

Brown Rice & Vegetable Soup image

This is one of our favorite soups, we add barley sometime in place of the rice. You could also use millet.

Provided by Dancer

Categories Rice

Time 1h20m

Yield 15 cups, 15 serving(s)

Number Of Ingredients 15

Ingredients

2 cans fat-free low-sodium chicken broth
5 cups water
3 medium carrots, peeled and sliced
1 cup celery
2 cups new potatoes, with skin
1 cup zucchini
1 cup mushroom
1 cup onion
2 teaspoons thyme
2 teaspoons minced garlic
1 tablespoon olive oil
2 teaspoons pepper
2 teaspoons oregano
1 bay leaf
1 cup brown rice (or barley to increase fiber)

Steps:

In a large pot combine water, broth, brown rice or barley, potatoes, carrots and celery.
Bring to a boil, reduce heat and simmer for 30 minutes.
Meanwhile saute onions, mushrooms and garlic in olive oil.
Add onion mixture, zucchini and seasoning to the soup.
Continue to cook on medium-low for another 30 minutes until rice and vegetables are tender.

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