Carrot, Leek and Rice Soup

By The Canadian Living Test Kitchen

150 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	170170 cal
pro	7 g7g pro
total fat	5 g5g total fat
carb	24 g24g carb

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This soup is so simple, so easy to simmer up and so good.

Ingredients

1 tbsp butter 1 1tbsp tbspbutter or vegetable oil
3 cups sliced carrots 3 3cups cupssliced carrotcarrots
2 2leekleeks, (white and light green parts only), chopped
2 cloves garlic , minced2 2cloves garlic, minced
1/2 tsp dried thyme 1/2 1/2tsp tspdried thyme
1/4 tsp dried oregano 1/4 1/4tsp tspdried oregano
1 bay leaf 1 1bay leafbay leaves
1/4 cup parboiled rice 1/4 1/4cup cupparboiled rice
4 cups chicken stock 4 4cups cupschicken stock or vegetable stock
1 cup peas , (optional)1 1cup cuppeas, (optional)

Preparation

In large heavy saucepan, melt butter over medium-low heat. Add carrots, leeks, garlic, thyme, oregano and bay leaf; cover and cook, stirring occasionally, for about 8 minutes or until leeks are softened.

Add rice; cook, stirring, for 2 minutes. Pour in chicken stock; bring to boil.

Reduce heat, cover and simmer for about 30 minutes or until rice is tender, adding peas for last 5 minutes (if using). Discard bay leaf.

Keywords : Soup; Carrots; Leeks; Rice; Boil; Simmer; Chicken broth/stock;

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