Valleybrink Road | Recipes | Hearty Vegetable Soup | 3 quarts of homemade chicken or vegetable stock (I prefer to use chicken stock in my vegetable soups for flavor but feel free to use whatever you like) 1 onion, peeled and diced 5 cloves of garlic, thinly sliced 1 leek, cleaned, halved, .

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Hearty Vegetable Soup
Steps
1
2
3
Description

Here is a wonderful recipe for a hearty vegetable and rice soup. I love to make a big batch on Sunday and eat it throughout the week as a quick lunch or easy supper. 

Get Started
Step 1

In a large stock pot, heat 4 tablespoons of olive oil over medium heat. Add the onion, garlic, carrots, celery, leek, cauliflower, and bay leaves. Stir to coat. Season generously with sea salt and pepper.

Next Step
2
Step 2

Cook for 5 minutes stirring occasionally. As the vegetables begin to cook and soften, add the chopped tomatoes, parsley, and kale. Stir and cook for a couple more minutes just to soften. Slowly add stock, at least enough to cover all the vegetables if not a bit more, and bring to a boil. Once boiling, turn the heat down to a simmer and cook for 30 minutes, or until the vegetables are soft. Taste.

Next Step
3
Step 3

Season with salt and pepper if necessary. Just before serving, stir a handful of fresh spinach leaves into the soup. In each individual soup bowl, scoop 1/4 cup cooked brown rice. Ladle the soup over the rice. Finish with freshly chopped parsley or dill and a drizzle of olive oil. Enjoy!

Done!
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Ingredients
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Shopping List
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  • 3 quarts of homemade chicken or vegetable stock (I prefer to use chicken stock in my vegetable soups for flavor but feel free to use whatever you like)
  • 1 onion, peeled and diced
  • 5 cloves of garlic, thinly sliced
  • 1 leek, cleaned, halved, and cut into half moons
  • 5 carrots, peeled and diced
  • 4 celery stalks, diced
  • 1/2 cup cauliflower florets, chopped
  • 2 tomatoes, cored and diced
  • 1/2 bunch kale, stalks removed, leaves torn into small pieces
  • 1/4 bunch parsley, leaves removed
  • 2 bay leaves
  • spinach
  • sea salt
  • freshly ground black pepper
  • good olive oil
  • cooked short grain brown rice (1/4 cup of rice per serving of soup)