Rice Soup for the Soul

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.

INGREDIENTS:
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

INSTRUCTIONS:
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

rice-soup-for-the-soul

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