Vegetable Rice Soup
Using ingredients from grocery boxes delivered
9 May 2020
1 tbsp olive oil
1 medium onion, diced
4 carrots, chopped
2 cups veg broth (approx. 500ml)
2 cups water (approx. 500ml)
1/2 cup rice (approx. 65g)
(optional: 1 tbsp parsley)
1. In a large pot heat olive oil over medium-high heat until hot and shimmering. Add onion and carrots. Cook 3-4 minutes stirring occasionally until tender and translucent.
2. Add veg stock and water, bring to a boil.
3. At a boiling boil add the rice and parsley. Cover, reduce to medium heat and cook for 15 minutes or until the rice is tender.
4. Serve immediately.
Please note: The rice absorbs most of the moisture if it sits overnight, best to eat immediately.
For storage of leftovers and reheating,
please look at the
food safety website.