creamy winter veg soup with rice

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* Exported from MasterCook *

 

Creamy Winter Vegetable Soup

 

Recipe By :Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories : Rice Soups

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1 medium onion -- diced

1 medium carrot -- chopped

1/2 cup minced celery

1 medium potato -- peeled and diced

1 cup butternut squash -- peeled and diced

1 garlic clove -- minced

1/2 teaspoon dried marjoram

5 cups water

2 cups soft cooked rice

(a white variety of rice is best)

Salt and freshly ground pepper -- to taste

Fresh minced parsley or chives -- for garnish

 

Heat the oil in a large saucepan over medium heat. Add the onion, carrot, and

celery, and cook covered for 5 minutes. Add the potato, squash, garlic,

marjoram, and water, and simmer 20 minutes, or until vegetables are tender. Add

the cooked rice to the vegetables, stirring to combine. Puree the soup mixture

in batches in a food processor until smooth and return to saucepan. Heat slowly,

stirring occasionally. Season with salt and pepper to taste and serve sprinkled

with fresh minced parsley or chives.

Serves 6

 

Source:

" Rice and Spice "

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Per Serving (excluding unknown items): 141 Calories; 3g Fat (16.1% calories from

fat); 3g Protein; 27g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 23mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fat.

 

NOTES : Rice is used to thicken and enrich this warming winter soup. Very soft

rice works best, so if your cooked rice is on the firm side, add it to the pot

while the vegetables are simmering to cook it a little longer.

 

Nutr. Assoc. : 0 0 0 3055 0 0 0 0 0 2840 0 0 0

 

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