Carrot, Leek and Rice Soup
This soup is so simple, so easy to simmer up and so good.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 170 |
| pro | 7 g |
| fat | 5 g |
| carb | 24 g |
-
1 tbsp (15 mL) butter or vegetable oil
3 cups (750 mL) sliced carrots
2 leeks (white and light green parts only), chopped
2 cloves garlic, minced
1/2 tsp (2 mL) dried thyme
1/4 tsp (1 mL) dried oregano
1 bayleaf
1/4 cup (50 mL) parboiled rice
4 cups (1 L) chicken or vegetable stock
1 cup (250 mL) peas (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.
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