Potato Rice Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 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)
directions
- 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.
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Reviews
-
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.