Broccoli rice soup

    30 min

    My take on your run of the mill chicken soup with rice and vegetables. If you use vegetable stock, the soup is vegan.

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    Serves: 4 

    • 1L vegetable or chicken stock
    • 60g rice
    • salt to taste
    • 2 bay leaves
    • black peppercorns to taste
    • 1/2 onion
    • 1 clove of garlic
    • 2 potatoes
    • 250g broccoli
    • 1 carrot
    • 1 tablespoon dried parsley

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Bring stock to the boil. Add rice. Add salt to the stock, then bay leaf, pepper, sliced garlic and the onion.
    2. Cut carrots and potatoes into cubes. Separate broccoli into small florets. Add vegetables to the stock. Simmer covered on low heat until tender, about 20 minutes.
    3. Turn off heat and add dried parsley. Remove onion before serving.

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