Rice Soup
Yield
4 servingsPrep
10 minCook
40 minReady
50 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
ghee (clarified butter)
|
|
| 1 | cup |
mixed vegetables
diced |
|
| 2 | each |
garlic cloves
|
|
| 2 | cups |
rice
cooked |
|
| 3 | cups |
water
|
|
| ½ | teaspoon |
sage
|
*
|
| 1 | teaspoon |
rosemary leaves
|
|
| 1 | teaspoon |
parsley leaves
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
ghee (clarified butter)
|
|
| 237 | ml |
mixed vegetables
diced |
|
| 2 | each |
garlic cloves
|
|
| 473 | ml |
rice
cooked |
|
| 7.1E+2 | ml |
water
|
|
| 2.5 | ml |
sage
|
*
|
| 5 | ml |
rosemary leaves
|
|
| 5 | ml |
parsley leaves
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 1 | x |
salt and black pepper
|
*
|
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.
