Homemade vegetable soup with rice
If you love flavorful vegetable soups, try the light vegetable soup Pistou and the milky vegetable soup with butter for more delicious ideas at home.
Ingredients · Servings 4
- rice - 80 g
- potatoes - 2 pcs.
- carrots - 2 pcs.
- onion - 1 head
- garlic - 2 cloves
- tomato - 1 pc.
- oil - 3 tbsp.
- water or vegetable broth - 1.5 l
- fresh parsley or chives - 1/2 bunch
- salt - 1 tsp.
- black pepper - 1/3 tsp.
- bread for serving - 4 slices
Method · 50 min
- The vegetables are prepared in advance so that the cooking goes smoothly. The onion is finely chopped, the garlic is minced, the carrots are cut into thin rings or small cubes, and the potatoes are peeled and cut into bite-sized pieces. The tomato is grated or chopped very finely.
- The rice is washed several times with cold water until the water becomes clearer, so as not to thicken the soup too much.
- Heat the oil in a saucepan over medium heat. Add the onion and carrots and sauté for about 4-5 minutes, until the onion is soft and translucent.
- Add the garlic and stir for about 30 more seconds, just enough to release the aroma without burning it.
- Add the potatoes and grated tomato to the vegetables. Stir well and cook for another 2-3 minutes. Then pour in the water or vegetable broth. Salt the soup and bring to a boil.
- Once the liquid boils, reduce the heat and simmer the vegetable soup for about 15 minutes, until the potatoes and carrots begin to soften.
- Add the washed rice and continue cooking for another 15-18 minutes over low heat. Stir occasionally to prevent the rice from sticking to the bottom.
- Check for doneness: the potatoes should be easy to break with a spoon and the rice should be soft but not mushy. If the soup becomes too thick, add a little hot water and let it simmer for another 2-3 minutes.
- Finally, add the black pepper and finely chopped parsley or chives.
- Homemade vegetable soup with rice is served warm, best with a slice of fresh bread. After cooling, it can be stored in the refrigerator for up to 2 days. When reheating, it is good to add a little water, because the rice absorbs the broth.
