Lemony Rice and Vegetable Soup
Ingredients
- 2 cups of Kabocha Squash
- 1 large Carrot
- 2 stalks of Celery chopped
- 1/2 medium Onion chopped
- 4 Cloves of Garlic minced
- 2 cups of Spinach chopped
- 1 can of Northern Beans or Chickpeas
- 2 cups of cooked Wild Rice Mix or any type of rice
- Juice from 2 lemons
- 1 tablespoon of Lemon Zest about 1 1/2 lemons worth
- 1 tablespoon of White Miso Paste
- 1 teaspoon of Oregano
- 1 teaspoon of Thyme
- 1 teaspoon of Tarragon
- Salt and Pepper to taste
- 6 to 8 cups of 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 back to medium low and add the cooked rice, spinach, lemon zest and 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 juice from half a lemon to the cooking liquid.
