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
What You'll Need
short grain, starchy rice
white onion, chopped
celery stick, chopped
tomato, skinned and grated
bay leave, thyme sprig, and cinnamon stick
sugar or maple syrup
Salt and pepper to taste
Wash rice thoroughly and soak in a large bowl of water for about 20 minutes. Sieve and cook in a small pot. Set aside.
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.
Top veggies with broth, sugar, spices and grated tomato. Cover and simmer for 15-20 minutes while stirring from time to time.
Remove bay leaves and blend soup.Top off with sieved rice.