Brown Rice & Vegetable Soup

The countdown is on until we begin our holiday. In 2 days time we will be boarding our flight to the United States.  We will be spending 6 nights in Las Vegas, 8 nights in New York and then we have a 5 day stop over in Fiji on the way home. To say I am excited is an understatement! In fact, I am so excited I can barely think of anything else—even cooking!

Admittedly, cooking is a little difficult at the moment as we are trying to run down the contents of our refrigerator and pantry before we head off. I find so much inspiration in an abundance of ingredients. When I only have a few fresh ingredients around, the inspiration tends to falter a little. 

However, on Sunday, perhaps brought on by the bitingly cold weather, or perhaps because I know holidays tend to mean over indulging, I was struck by a sudden need to make a simple brown rice and vegetable soup. In fact, I almost felt in a relaxed trance as I hovered about the kitchen chopping ingredients and stirring the soup pot, and smiling down at the colourful array of vegetables that I was trying to use up—carrots, green capsicum, mushrooms, tomato, green and purple cabbage. Then, once the soup was done, I felt completely content.

The soup was just what I wanted. Delicious, wholesome, and oh so comforting.

So, I will leave you for the next 3 weeks with this recipe for this Brown Rice and Vegetable soup. When I return, I will have LOTS of photos of our travels to share with you. In addition, I have been given access to take photos inside a pretty special restaurant. I can't wait to share it with you!

Bon Appétit and see you in 3 weeks!

If you love vegan cooking, make sure you grab a copy of my free vegan cheat sheet while you’re here. It’s packed with all my favorite plant-based substitutions to help you vegan-ize any recipe!

How to Make Brown Rice & Vegetable Soup

1. Place a large pot over a medium heat. Add the olive oil, onion, celery, and garlic and cook until the onion is translucent.
2. Add the rosemary, tomato, mushrooms, capsicum, cabbage, salt and pepper, carrot, and rice. Cook until the cabbage begins to soften, then add vegetable stock.
3. Simmer and cook until the rice is softened.
4. Stir through the fresh parsley to serve.

See list of ingredients and full instructions below.

Recipe

Brown Rice and Vegetable Soup

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Calories: 240kcal

Author: Delicious Everyday

4

Ingredients

• 2 ½ litres vegetable stock
• 1 large onion diced
• 2 large cloves garlic
• 1 tablespoon olive oil
• 2 cups chopped mushrooms
• 2 stalks celery chopped
• 1 large carrot peeled and chopped
• 1 large tomato chopped
• 1 green capsicum pepper, chopped
• 2 cups shredded cabbage I used a mixture of purple and green
• ¾ cup brown rice
• 2 teaspoons fresh rosemary chopped
• salt and pepper to taste
• ¼ cup fresh parsley to serve

US Customary - Metric

Instructions

• Place a large pot over a medium heat. Add the olive oil, onion, celery, and garlic and cook until the onion is translucent.
• Add the rosemary, tomato, mushrooms, capsicum, cabbage, salt and pepper, carrot, and rice. Cook until the cabbage begins to soften before adding the vegetable stock.
• Simmer and cook until the rice is softened.
• Stir through the fresh parsley to serve.

Nutrition

Calories: 240kcal | Carbohydrates: 44g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Sodium: 38mg | Potassium: 745mg | Fiber: 7g | Sugar: 7g | Vitamin A: 3277IU | Vitamin C: 49mg | Calcium: 54mg | Iron: 2mg

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