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 you can use Chick Peas
- 2 cups of cooked Wild Rice Mix (you can use any type of Rice)
- Juice from 2 lemons
- 1 Tbsp of Lemon Zest (about 1 1/2 lemons worth)
- 1 Tbsp of 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 and Carrot until the Onions are translucent.
Add in the minced Garlic, Miso paste and spices and continue to cook on medium low heat.
Add in about 3-4 cups of water, the Kabocha Squash and Beans and bring the mixture to a boil.
Lower the heat back to medium low and add in the cooked Rice, Spinach, Lemon Zest and Juice. Let simmer for 15 minutes.
Add in the remaining water and season with Salt and Pepper. Let simmer for about 15-20 minutes before serving.
Notes
Cook the Rice according to package directions but for added flavor add in 2 tsp of Miso Paste and Lemon Juice from 1/2 a Lemon to the cooking liquid.
