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Recipe: Emily’s Comfort Soup

28 Jan


I invented this soup years ago after getting a flu. It’s a warm, easy to make, safe ‘comfort soup’ for those experiencing illness or just during the winter months. This summer, I’m going to try canning soup and this is on the top of my list.

Chicken and rice and chicken noodle soup devotees will be satisfied by it, too, if my memory serves me! It’s been over 13 years since I opened a can of the stuff.

You can add finely chopped Beyond Meat Grilled chicken strips to this recipe, if you’re interested in adding some additional protein or tricking a non-vegan into a healthy alternative!

 

If you are kindhearted and making this for a friend or relative with food allergies, Celiacs or intolerances, please be aware that most Vegetarian bouillons and broths are not safe for those with gluten or soy intolerances.  Rapunzel is listed because it happens to be safe. Many brands and flavors contain monosodium glutamate (MSG) or soy sauce containing wheat or modified food starch, or they are made on shared equipment.  We stock up on all versions of Rapunzel brand bouillon, which is vegan, gluten and soy free.

 

Emily’s Comfort Soup

Olive Oil

2 large leeks, cleaned well and finely chopped

3 carrots, finely chopped (I do not peel my carrots to retain nutrients)

1 cup of Arborio Rice, uncooked

8 cups of water

4 cubes of Rapunzel brand Vegan bouillon cubes (Salt-free with Herbs)

Cracked black pepper & Sea Salt (or, you can use Herbamare and add more flavor to the soup)

1 tbsp. of Celery Seed

1 tbsp. dried Marjoram

 

1. Heat about 1-2 tbsp. of olive oil in a super big, heavy-bottomed pot.

2. Add the fennel, leeks, and carrots and saute for 3-5 minutes on medium heat.

3. Add the rice, just as you would to make risotto. If you’ve used too little oil, you’ll need to add some to prevent sticking and burning.

4. Cook the rice and veggies until the rice is translucent.

5. Add all of the water, Rapunzel brand Vegan bouillon cubes, and spices. Bring to a low boil and cover, until the rice is fully cooked. Let cool and adjust spice to taste while warm!

The author of this blog gives full credit to other cooks, authors, etc. when reproducing recipes she has not created; when quoting research or other nutritional information; and when mentioning specific trademarked products and brands. She respectfully asks that her readers do the same when reproducing her own original recipes!
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