When you’re on the sick list or need a Winter pick-me-up, this rice soup can help keep you hydrated, uncongested and soothed. This recipe makes approximately 4 servings.
1 cup of cooked rice (your choice)
6 cups of vegetable stock
1 fresh corn, kernels sliced off the cob (or corn kernels in a can)
2 cups of fresh greens – we normally use things like spinach, broccolini, beans, snow peas etc
1 tablespoon of kombu or seaweed to go in soup
1 large piece of ginger, sliced into large rounds
Gomasio (seasoning) or your favourite topping eg. toasted sesame seeds, chilli
1. Put your rice on to cook as per packet directions.
2. In a large saucepan/pot, add the vegetable stock, konbu/seaweed and ginger. Bring to the boil.
3. Turn the heat down to medium and put on the lid. Simmer for approx 10 minutes to infuse the flavours.
4. About 5 minutes before you want to serve the soup – add the corn and fresh greens to the saucepan.
5. When you’re ready to eat, place about a fist’s worth of cooked rice in your bowl.
6. Ladle the soup over the rice and sprinkle on some gomasio (you may want to pick out the ginger pieces before eating, I personally love them).
If you are planning on refrigerating your soup, keep the rice and soup in separate containers so the soup doesn’t turn starchy and gluggy.
SOURCE: Vegematarian original