Sunday, August 15, 2010

Chik'n and Rice Soup

This is a very simple and savory soup that is easy to make and so nourishing. My husband, the resident meat eater, whipped this up tonight and it was a big hit for vegetarians and meaties alike.
Chik'n and Rice Soup
1 cup cooked brown rice
1 32 oz. box vegetable broth
2 stalks celery, chopped
1 onion, chopped
3 cloves garlic
2 carrots, chopped
2 sprigs fresh thyme
3 bay leaves
1 package extra firm tofu, drained and chopped
salt and pepper to taste
Saute onion, celery, garlic and carrot in a few tbsp olive oil until softened, about 5 minutes. Add the broth, thyme, bay, salt and pepper and simmer for about 20 minutes. Just before serving, add in cubed tofu and cooked rice. To serve: place 1/4 cup of roughly chopped fresh spinach into each bowl and top with soup.

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