Friday, May 30, 2014

vegetable & rice soup


A delicious soup you can tweak to your liking by adding a squeeze of lemon, some chopped jalapeno, or maybe a few dashes of nutritional yeast to finish. I like to add fresh herbs, parsley or basil work well.

2 cups garbanzo beans
1/2 cup short grain brown rice
1/4 cup minced garlic
2 leeks
1 large celery stalk, chopped
2 cups diced turnips, 1 medium
3 red potatoes, chopped
1 1/2 tsp turmeric
1/2 tsp coriander
1/2 cup white wine
1 cup frozen corn, defrosted
6-7 cups vegetable broth
herbs

Clean the leeks well, and slice them into half moons. Use the white part and move up into the green, until it starts getting tough. Dice the turnips smaller than the potatoes and they will break down and meld into the broth. Red waxy potatoes will stand up to being cooked for the time it takes to cook the rice.

Saute the garlic, leeks, celery, and turnips with the turmeric, coriander and a pinch of salt for a few minutes until things start soften and maybe stick to the pot. Add the potatoes, deglaze with the wine and cook until the wine has absorbed, about a minute. Add the rice and beans and broth and bring to a boil. Reduce to a simmer and cook for about 40 minutes, add the corn and cook another few minutes until the rice is done. Season with salt and pepper.

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