Vegetable Rice Soup

Quick Answers

Vegetable Rice Soup: Step by Step

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1. Heat the oil in a large pot over medium heat. Cook the onion, carrots and celery for 8 minutes. Add the garlic and cook for 1 minute.

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2. Add the tomatoes, stock, rice, oregano, salt and pepper and bring to a boil.

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3. Lower the heat, cover partly and simmer for 20 minutes, stirring now and then, until the rice is tender and the soup has thickened.

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4. Stir in the parsley, taste for salt and serve.

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Tips That Matter

• Rinse the rice to wash off excess starch so the soup is not gluey.
• The soup thickens as it stands, so thin it with water when reheating.
• Stir occasionally; rice settles and catches on the base.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve With It

Crusty bread · Grated cheese · Green salad

Storage

Keeps in the fridge for up to 3 days and thickens; add water when reheating. Freezes for up to 2 months, though the rice softens.

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.