This soup is so simple, so easy to simmer up and so good.
- Portion size 4 servings
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.
Nutritional facts <b>Per serving:</b> about
- Protein 7 g
- Calories 170.0
- Total fat 5 g
- Total carbohydrate 24 g