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Wednesday, July 19, 2017

Recipe: Hearty and Healthy Brown Rice and Vegetable Soup (Gluten Free)

Hearty Brown Rice and Vegetable Soup Recipe - healthy, gluten free, vegan, vegetarian, low fat and clean eating friendly recipe

If you live in the northern hemisphere and it currently feels like a bazillion degrees outside and you're sweating just hearing the word soup - I know what you're thinking; 

That's a no from me.

But stop right there, friend - because there is this marvellous little thing created for moments exactly like this... No, it's not airconditioning (though that could work too).... it's called Pinterest. So why don't you go ahead and click that little pin it button up there and save this for the future because WINTER IS COMING!!!! 

But let's get back to the soup.... shall we?

This soup has become one of our latest favourites. It's warm and comforting, filled with in-season vegetables and so easy to make. 


Hearty Brown Rice and Vegetable Soup Recipe - healthy, gluten free, vegan, vegetarian, low fat and clean eating friendly recipe

Even better is that it's easy to personalise. Whether you like your soups thick and hearty, thinner, with chicken or as a vegan or vegetarian option - the choice is yours. We also switch up the ingredients inside the soup to use up whatever we have on hand. 


It's warm and comforting and a super easy way to get in lots of veggies as it's even kid and fussy husband approved!

I often make this on a Sunday afternoon in my Cuisine Companion so that I have a big batch of soup in the fridge for quick, healthy lunches during the week.

So let me share the recipe with you! >> 




Hearty Brown Rice and Vegetable Soup Recipe - healthy, gluten free, vegan, vegetarian, low fat and clean eating friendly recipe

Easy Hearty and Healthy Brown Rice and Vegetable Soup Recipe
makes 4 servings that are gluten free, vegan, vegetarian, low fat, nut free, 
egg free, soy free, sugar free,  dairy free and clean eating friendly

1 medium onion, peeled (I usually use white or brown onions)
2 cloves of garlic, crushed
1 tbsp olive oil, rice bran oil or butter
2 large carrots, sliced
2 ribs of celery, sliced 
1 cup of mushrooms, sliced
1 medium potato, peeled and diced
1 medium sweet potato, peeled and diced
3 cups of vegetable stock or chicken stock 
3/4 cup raw brown rice
If needed: 2 tablespoons of cornflour/cornstarch mixed in 1/4 cup of water
  • Finely dice your onion (I just run this through the food processor setting of the Cuisine Companion and then cook it all in the machine instead of a pot - see notes for instructions) and add to a saucepan with your butter/oil and garlic. 
  • Saute your onion and garlic until soft and fragrant. 
  • Add in all of your other ingredients (except the cornflour) and bring your mix to the boil. 
  • Once boiling, reduce to a simmer and cook your soup until your vegetables have softened and the rice has cooked through. You'll want to stir it every now and again to ensure the rice doesn't stick to the bottom. 
  • Once your soup is cooked, take out some of your soup and add it to a food processor/blender to pulse and break out some of the vegetables (this is optional but gives you a creamier texture). 
  • Season to taste and add your corn flour mixture if you'd like to thicken it further, making sure to stir it in completely. Continue stirring over a medium heat to thicken your soup to your desired texture. 
  • Once thickened, serve as desired or allow to cool slightly before storing in an airtight container in the fridge.
  • This soup will keep in the fridge in an airtight container for 4-5 days (probably longer but I've never had it last that long) or can be frozen to defrost and enjoy later.
Notes:
  • The veggies in this soup can be easily substituted for whatever you have in the fridge. I don't really measure how much I'm adding and instead just clean out the fridge by adding whatever I have available!
  • For the Cuisine Companion, I chop the onion first on S12 and then add my oil/butter and select P1 Slow Cooker to cook the onion for 5 minutes. Once that is done, add all of your other ingredients (except the cornflour/cornstarch) and cook on Slow Cooker P2 for 45 minutes at 100C with the stopper out. Then add the stopper and pulse for a few seconds to slightly blend the soup, seasoning to taste and adding your corn flour mixture only if you want a thicker soup. If needed, add the cornflour and continue cooking for a little longer to allow the soup to thicken further
But tell me, what's the weather like in your part of the world? 
And how do you make sure you're eating enough veggies? Any tips to share?


    
   


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