Lemony Rice and Vegetable Soup
Ingredients
- 2 cups kabocha squash
- 1 large carrot
- 2 stalks celery
- 1/2 medium onion
- 4 cloves garlic
- 2 cups spinach
- 1 can northern beans or chickpeas
- 2 cups cooked wild rice mix
- Juice from 2 lemons
- 1 tablespoon lemon zest
- 1 tablespoon white miso paste
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon tarragon
- Salt and pepper to taste
- 6 to 8 cups water or vegetable broth
Preparation
Sauté the onions, celery, and carrot until the onions are translucent.
Add the minced garlic, miso paste, and spices, and continue to cook on medium-low heat.
Add about 3 to 4 cups of water, the kabocha squash, and beans, and bring the mixture to a boil.
Lower the heat to medium-low and add the cooked rice, spinach, lemon zest, and lemon juice. Let simmer for 15 minutes.
Add the remaining water and season with salt and pepper. Let simmer for about 15 to 20 minutes before serving.
Notes
Cook the rice according to package directions, but for added flavor, add 2 teaspoons of miso paste and lemon juice from half a lemon to the cooking liquid.
