Prep 15 mins
Cook 1 hr
Very thick and filling and inexpensive; I've made it too often to remember its origin now. Tastes almost like it's made with milk but it isn't. You may wish to spice it up to taste; dh prefers his this way. Doubles well. Warning! A friend liked it enough that she decided to try it in the crockpot...it became so thick that it was basically a solid chunk, lol; the serving spoon stood upright! Stick to the stovetop and you'll be happier with this economical winter soup. ;o)
- 2 garlic cloves, minced
- 4 tablespoons olive oil
- 1 medium onion, chopped
- 1 large potato, peeled &, diced
- 1 cup cooked rice
- 2 cups vegetable broth
- 2 cups water
- 1 tablespoon fresh parsley, chopped (optional)
- 1 tablespoon grated parmesan cheese (optional)
- In lg. saucepan, saute garlic in oil until light brown.
- Add remaining ingredients except cheese.
- Stir, bring to boil; simmer 1 hr, stirring occasionally.
- Stir in cheese just before serving, if desired.
I love this soup! I didn't do much to spruce it up except add a dash of salt, but it really tasted just fine either way. I also didn't add the parsley or cheese (I'm a vegan), but maybe next time I'll throw in some fresh parsley.
Good, fast, cheap, pick two: Very good, inexpensive vegan comfort food! I skipped the cheese and used Arborio rice. I added a sliced inch long chunk of ginger. I used 4 cups of vegetable broth and no water. That was a bit too salty, I'll cut back on the stock next time. I had some little blue potatoes leftover so I put those in - which upped the visual interest. The soup came out very thick and creamy - like a risotto with just a little extra liquid. It was perfect for soothing my daughter's sore throat.
This was very filling, and a good soup for winter. I did use my stick blender just a bit to get a texture I liked better(simply personal preference), and I think next time I may use more stock and less water.