Hearty Veggie and Rice Soup
Bring me Soup!
Our Gluten Free Hearty Veggie and Rice Soup is just the meal for a lazy day at home. Full of nourishing Veggies is it a delicious winter warmer.
Gluten Free · Vegan · Dairy Free · Nut Free
Serves 6 -8
Ingredients
1 small leek, finely diced
2 carrots, finely sliced
½ large zucchini, finely sliced
2 celery sticks, sliced
4-6 button mushrooms, sliced
2 teaspoons crushed garlic
2 tablespoons olive oil
2 tablespoons Anything But Ordinary Plain Flour
1½ litres / 6 cups GF vegetable stock
2 bay leaves
1 teaspoon Herbs de Provence (or mixed herbs)
1 teaspoon fresh rosemary, chopped
¼ teaspoon sea salt
¼ teaspoon cracked black pepper
2 fresh leaves or 75g frozen spinach or kale, chopped
½ cup medium grain rice
¼ cup coconut cream
⅓ cup parsley, chopped
1 tablespoon dry sherry
Method
Gently heat the oil in a large saucepan and layer the leek, carrots, zucchini, celery, mushroom and garlic in that order. Cover with greased paper and a lid and let steam for 15 minutes.
Remove paper, stir in the flour and cook 1 minute.
Add the stock, bay leaves, herbs, salt, pepper and spinach. Bring to the boil then add the rice.
Simmer uncovered 20 minutes til the rice is cooked.
Stir in the coconut cream, parsley and sherry. Serve hot.
If it thickens when cool, add extra stock or water to thin to desired consistency.
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