Vegetable Soup with Rice
A wholesome Vegetable Soup with Rice, bursting with fresh vegetables, tender grains, and rich broth—perfectly comforting, satisfying, and entirely plant-based.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 2 carrots diced
- 2 celery stalks chopped
- 1 zucchini diced
- 1 cup cooked rice white or brown
- 4 cups vegetable broth
- 1 cup spinach chopped
- 2 tomatoes chopped
- 1 teaspoon thyme
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley chopped
Instructions
- Heat olive oil in a pot over medium heat. Add onion and garlic, sauté until fragrant and golden.
- Add carrots, celery, and zucchini. Stir and cook for 5 minutes, letting the veggies soften slightly.
- Add tomatoes, thyme, paprika, salt, and pepper. Stir for 2 minutes to release those mouthwatering aromas.
- Pour in vegetable broth and bring to a gentle boil.
- Add rice and simmer for 25 minutes until vegetables are tender and flavors meld.
- Stir in spinach, lemon juice, and parsley just before serving.
- Taste, adjust seasoning, and serve warm with a smug smile of satisfaction.
Notes
Nutritional Values (Per Serving)
- Calories: 240
- Total Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 6 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 130%
- Vitamin C: 75%
- Iron: 12%
- Potassium: 22%
- Magnesium: 14%
Additional Notes / Tips
- Use brown rice for extra fiber and a nuttier flavor.
- Add chili flakes if you want to spice things up—literally.
- For creaminess, stir in a splash of coconut milk at the end.
- Make a big batch—it reheats beautifully and keeps you fed for days.
- Pairs perfectly with crusty bread and your favorite blanket.