Carrot, Leek and Rice Soup

Author: Canadian Living

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

  • Portion size 4 servings


  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 3 cups sliced carrots
  • 2 leeks (white and light green parts only), chopped
  • 2 cloves garlic minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1 bay leaf
  • 1/4 cup parboiled rice
  • 4 cups chicken stock
  • 4 cups vegetable stock
  • 1 cup peas (optional)


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
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Carrot, Leek and Rice Soup