Lemony Rice & Veggie 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 Chic Peas
- 2 cups of cooked Wild Rice Mix (or any type of Rice)
- Juice from 2 lemons
- 1 Tbsp of Lemon Zest (about 1 1/2 lemons worth)
- 1 Tbsp of Mellow White Miso Paste
- 1 tsp of Oregano
- 1 tsp of Thyme
- 1 tsp of Tarragon
- Salt & Pepper to taste
- 6 - 8 cups of Water or Vegetable Broth
Preparation
Sauté the Onions, Celery & Carrot until the Onions are translucent.
Add in the minced Garlic, Miso paste, and spices. Continue to cook on medium-low heat.
Add in about 3-4 cups of water, the Kabocha Squash, and Beans. Bring the mixture to a boil.
Lower the heat back to medium-low and add in the cooked Rice, Spinach, Lemon Zest & Juice. Let simmer for 15 minutes.
Add in the remaining water and season with Salt & Pepper. Let simmer for about 15-20 minutes before serving.
