|
This soup is a favorite in my family.
The ingredients are all quite common (many of which you may already have on hand) making it very easy to prepare in a moment's notice and quite economical too.
I make it at least once a month for sure.
Despite the basic nature of the ingredients, the soup develops a very remarkable flavor.
This is because the garlic and red pepper are sauteed in olive oil until golden and deeply flavorful before being added to the soup.
The slightly chewy texture of the arborio rice adds an interesting touch as well.
In my family, we think of this as the vegetarian version of chicken noodle soup because it is the perfect thing to eat when you are sick.
|
|
|
Slices of Crusty Bread or Parmesan Cheese Toasts
~
Broccoli Rice Soup
~
Big Green Salad with Chopped Veggies, Marinated Beans, and Sunflower Seeds
|
|
|
Ingredients
8 cups vegetable stock
3/4 cup arborio rice
1 tablespoon olive oil
1/2 of a red bell pepper, diced
1 teaspoon crushed red pepper
3 cloves of garlic, thinly sliced
3 cups broccoli, chopped (about 1 large or 2 small heads)
salt and pepper
grated parmesan cheese
Cooking Instructions
Bring the stock to a boil over high heat in a large pot.
Once it has reached a boil, add the arborio rice.
Give the soup a quick stir to keep the rice from sticking to the bottom and reduce the heat to a simmer.
Cover and let the soup simmer for 10 minutes.
In the meantime, start the red pepper and garlic saute.
Heat the olive oil over medium-high heat in a shallow frying pan.
Add the red bell pepper and cook for 2-3 minutes, stirring frequently.
Add the crushed red pepper and garlic and cook for about 2 minutes longer until the garlic is a nice golden color but not burned.
Remove from heat and add to the soup along with the broccoli.
Let the soup simmer for about 10 minutes longer or until the broccoli is tender and the rice is fully cooked.
Season with salt and pepper to taste.
Serve in bowls topped with plenty of freshly grated parmesan cheese.
Makes 4 to 6 servings
|
|
|
