Ease of Preparation: Easy
Preparation Time: 30 min
Cook Time: 45 min
Servings: 4
Recipe By: Robin Robertson
From: One-Dish Vegetarian Meals
Used with permission of Harvard Common Press
Other Grains
Other Grains
Creamy Winter Vegetable Soup
Rice is used to thicken as well as to enrich this warming winter soup. Very soft rice works best, so if your cooked rice is on the firm side, add it to the pot as the vegetables are simmering to cook it a little longer.
Ingredients
1 tablespoon extra virgin olive oil
1 medium-size onion, diced
1 carrot, chopped
1/4 cup minced celery
1 Yukon Gold or other potato, peeled and diced
1 cup diced butternut squash
1 clove garlic, minced
1/2 teaspoon dried marjoram
5 cups water
2 cups cooked white or brown rice
salt
freshly ground black pepper
minced fresh Italian parsley or chives, for garnish
1 medium-size onion, diced
1 carrot, chopped
1/4 cup minced celery
1 Yukon Gold or other potato, peeled and diced
1 cup diced butternut squash
1 clove garlic, minced
1/2 teaspoon dried marjoram
5 cups water
2 cups cooked white or brown rice
salt
freshly ground black pepper
minced fresh Italian parsley or chives, for garnish
Directions
Heat the oil in a large saucepan over medium heat. Add the onion, carrot, and celery and cook, covered, for 5 minutes, or until softened. Add the potato, squash, garlic, marjoram, and water, bring to a simmer, and simmer for 20 minutes, or until the vegetables are tender. Stir in the cooked rice and remove from the heat.
Purée the soup mixture, in batches, in a food processor until smooth and return to the saucepan. Reheat slowly over low heat, stirring occasionally. Season with salt and pepper and serve sprinkled with the parsley or chives.
Purée the soup mixture, in batches, in a food processor until smooth and return to the saucepan. Reheat slowly over low heat, stirring occasionally. Season with salt and pepper and serve sprinkled with the parsley or chives.
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