Rice Soup
Submitted by babyskye
Vegetarian rice soup sauteed in ghee with mixed vegetables, garlic, rosemary, sage, and parsley. A simple, nourishing one-pot soup that uses cooked rice and comes together in under an hour.
YIELD
4 servingsPREP
10 minCOOK
40 minREADY
50 minA gentle, nourishing vegetarian soup that starts with ghee and builds flavor from there.
Diced vegetables and garlic saute in ghee for a full 15 minutes, which is longer than most soup recipes call for. That extended saute caramelizes the vegetables and creates a rich, savory base that water alone can’t produce. No broth needed.
The herbs go in stages as the soup simmers: rosemary and sage first for depth, then parsley near the end for freshness. A splash of soy sauce rounds everything out with umami.
Cooked rice goes in during the last 5 minutes. It warms through and thickens the broth slightly without turning mushy or absorbing all the liquid.
Kitchen Tips
- Use whatever mixed vegetables you have: carrots, celery, zucchini, peas, green beans. Dice them small and uniform so they cook evenly.
- Don’t add the rice too early. It absorbs liquid fast and can turn the soup into a porridge if it simmers too long.
- Ghee adds a nutty, toasted flavor that regular butter can’t match. It’s worth using here.
Variations
- Lemon finish: Squeeze fresh lemon juice into each bowl just before serving for a bright, Greek avgolemono-inspired twist.
- Miso version: Replace the soy sauce with a tablespoon of white miso stirred in off the heat for a Japanese-leaning flavor.
Ingredients
Directions
Heat ghee in a large soup pot.
Sauté the diced vegetables and garlic for 15 minutes.
Pour over water, bring to a boil and simmer until the vegetables are almost tender.
While the vegetables are simmering, add the herbs in order.
About 5 minutes before the end of the cooking time, add the cooked rice.
Add more water if necessary.
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