Author Notes
You’ve got to love a bowl of thick, sweet and aromatic vegetable soup. It’s therapeutic, filling and hearty. The leeks add a lovely depth of flavor. This recipe a great way to embrace the season’s fresh produce. Best eaten with toasted bread for dunking. —Diana
Ingredients
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50 grams
short grain, starchy rice
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2 tablespoons
olive oil
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1
white onion, chopped
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1
celery stick, chopped
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1
leek, chopped
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2
carrots, chopped
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1
tomato, skinned and grated
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1
bay leave, thyme sprig, and cinnamon stick
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1/2 teaspoon
sugar or maple syrup
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3 cups
chicken broth
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Salt and pepper to taste
Directions
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Wash rice thoroughly and soak in a large bowl of water for about 20 minutes. Sieve and cook in a small pot. Set aside.
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In a large pot, fry veggies with a pinch of salt and pepper in olive oil (without the grated tomato) over medium heat while continuously stirring them for three minutes.
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Top veggies with broth, sugar, spices and grated tomato. Cover and simmer for 15-20 minutes while stirring from time to time.
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Remove bay leaves and blend soup.Top off with sieved rice.
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