Hi friends!
I think you’ll notice that most of the recipes posted around this time of year are always soups or stews. It’s pretty much what we eat around the clock during late fall/winter. Serve a big bowl of soup with some crusty Italian bread and that’s a meal.
This vegetable and rice soup is so easy and belly-warming. With simple winter vegetables, creamy coconut milk, and filling brown rice and quinoa, it is a balanced meal – especially for kids. It has veggies, a healthy fat, grains, and protein. If you are a mama, what’s not to love?
I use canned mushrooms in this because I really just like that chewy texture they have but you can use fresh. Honestly, any of the veggies can be swapped out for whatever your preference may be.
Recipe
You will need:
- 2 tbsp olive oil
- 1 onion, chopped
- 5 cloves garlic, minced
- 5 celery stalks, diced
- 2 carrots, diced
- 1/2 cup corn
- 1 can mushrooms
- 1 can coconut milk
- 6 cups veggie stock
- 1/2 tsp rosemary
- 1/2 tsp parsley
- Salt and pepper, to taste
- 1 cup brown rice
- 1/4 cup quinoa (optional)
- Cooked lentils (optional)
To make:
- To a large pot over medium heat, add olive oil, onion, garlic, celery, and carrots. Sauté for about 3 minutes.
- Add corn, mushrooms, coconut milk, veggie stock, and season. Cover and bring to a boil.
- Once boiling, add rice and quinoa, stir it quick, turn heat to low and half-cover for about 30-40 minutes (tilt lid).
- Check to make sure rice is cooked through and add more salt/pepper if necessary for flavor.
- Serve with lentils on top (if you wish!) It is just as good without, but I had cooked lentils on hand.
- Enjoy.
