We eat a lot of soup in our house and this is a popular one. It has tons of veggies and feels rich and hearty but isn't loaded with fat. You are not obligated to follow this recipe to the letter, you can use what you have in your fridge. I must say that is rather essential to have at least the onion and the broccoli. I also used brown rice which you could replace with potatoes or a different kind of rice if you preferred. When you are finished cooking this soup, test the rice to make sure it is cooked as brown rice takes a lot longer than your average rice.
Creamy Vegetable Chowder
1 onion diced
1 medium carrot chopped
¾ cup of brown rice
1 stick of celery chopped
2 cloves of garlic minced
1 900 ml container of veg or chicken stock (about 2 ½ cups)
3 tbsp olive oil
~1 tsp salt and pepper
1 cup of chopped string beans
1 large bunch of broccoli or 2 small ones - crowns chopped into bite size florets, the stalks peeled and chopped
½ cup of peas
½ pepper (I prefer red, orange or yellow) chopped
2 cups of milk (I used skim)
3 tbsp of cornstarch
½ tbsp dried oregano
1 tsp basil
1 tsp thyme
1 cup of grated cheddar
salt and pepper to taste
1 parmesan rind if you have
Heat your olive oil in a dutch oven or soup pot over medium heat. When hot, add your chopped onions, carrots, broccoli stalks, garlic and celery. Add salt and pepper and cook for a few minutes. When the veggies begin to soften add your brown rice and stir to combine. Let you rice cook with the veggies for a few more minutes to get a little toasted. Then add your broth, making sure that when you do you scrape up any brown bits on the bottom of the pot. Add your parmesan rind if you have it and put the cover on and let simmer for about 12 - 15 minutes. Stir once in a while.
Add the broccoli florets and the string beans. Right now your soup looks like there is way too many veggies for the amount of broth. That’s okay. Add your thyme, oregano and basil. Let it simmer for a few minutes while, in a separate container, you add the cornstarch to the milk. Mix well so there are no lumps then add to your soup. Bring it back up to a simmer and when it is thickened add the peas and peppers. Turn down to a low heat and add your cheese and salt and pepper to taste. I like to garnish my soup with some grated parmesan cheese.
1 onion diced
1 medium carrot chopped
¾ cup of brown rice
1 stick of celery chopped
2 cloves of garlic minced
1 900 ml container of veg or chicken stock (about 2 ½ cups)
3 tbsp olive oil
~1 tsp salt and pepper
1 cup of chopped string beans
1 large bunch of broccoli or 2 small ones - crowns chopped into bite size florets, the stalks peeled and chopped
½ cup of peas
½ pepper (I prefer red, orange or yellow) chopped
2 cups of milk (I used skim)
3 tbsp of cornstarch
½ tbsp dried oregano
1 tsp basil
1 tsp thyme
1 cup of grated cheddar
salt and pepper to taste
1 parmesan rind if you have
Heat your olive oil in a dutch oven or soup pot over medium heat. When hot, add your chopped onions, carrots, broccoli stalks, garlic and celery. Add salt and pepper and cook for a few minutes. When the veggies begin to soften add your brown rice and stir to combine. Let you rice cook with the veggies for a few more minutes to get a little toasted. Then add your broth, making sure that when you do you scrape up any brown bits on the bottom of the pot. Add your parmesan rind if you have it and put the cover on and let simmer for about 12 - 15 minutes. Stir once in a while.
Add the broccoli florets and the string beans. Right now your soup looks like there is way too many veggies for the amount of broth. That’s okay. Add your thyme, oregano and basil. Let it simmer for a few minutes while, in a separate container, you add the cornstarch to the milk. Mix well so there are no lumps then add to your soup. Bring it back up to a simmer and when it is thickened add the peas and peppers. Turn down to a low heat and add your cheese and salt and pepper to taste. I like to garnish my soup with some grated parmesan cheese.
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