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Top down view of vegetable rice soup with herb garnish and yogurt in white bowl.
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Easy Vegetable Rice Soup

This Vegetable Rice Soup is a hearty bowl of goodness, full of flavour and colour. Made using frozen vegetables this dish is incredibly easy to prepare and ready in under 30 minutes! Enjoy vegan or vegetarian.
Course Lunch
Cuisine gluten free, vegan, vegetarian
Prep Time 5 minutes
Cook Time 23 minutes
Total Time 28 minutes
Servings 5 servings
Calories 182kcal
Author Monika Dabrowski

Ingredients

  • 4 cups frozen vegetables
  • ½ cup risotto rice
  • 1 onion finely chopped
  • 1 celery rib finely chopped
  • 5 cups vegetable stock
  • 1 bay leaf
  • 1 tablespoon fresh thyme leaves only, or use ⅔tsp dried
  • ⅔ teaspoon paprika
  • 2 tablespoons tomato puree
  • 1 tablespoon vegetable/olive oil
  • 1½ teaspoons cornstarch/cornflour optional, see Instructions
US Customary - Metric

Instructions

  • Make soup base: Heat the oil in the pot. Add the onion, celery and bay leaf and cook over a medium heat for 3-4 minutes until softened, stirring often.
  • Add vegetables: Add the frozen vegetables, paprika, thyme, pepper to taste and most of the stock. Cover and bring to the boil then lower the heat and simmer for about 15 minutes or until the rice is fully cooked, stirring occasionally. Towards the end of cooking add the tomato puree.
  • Add rice: Add the rice and continue cooking for 2 minutes stirring often.
  • Serve: Remove from the heat, adjust the seasoning as needed and serve.

Notes

  • Rice: I recommend using short grain rice, such as risotto rise, which keeps its shape in cooking.
  • Vegetables: use your favourite frozen vegetable mix (mixed vegetables or country vegetables work well).
  • Cooking soup: Don’t worry if your frozen vegetables packet instructions recommend 4-5minutes cooking time (this is less than this recipe’s recommendations). I find that when it comes to soups cooking vegetables a little longer produces better results.
  • Seasoning: I do not recommend adding salt into the soup until it’s fully cooked (it may not need any). Be generous with the pepper.
  • Best served hot, soon after you’ve cooked it. The soup will thicken as it stands so after a while you may want to add a little stock to adjust the consistency.
  • Freezing: Freeze in an airtight container for up to 3 months.

Nutrition

Serving: 1serving | Calories: 182kcal | Carbohydrates: 42g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 1012mg | Potassium: 401mg | Fiber: 7g | Sugar: 3g | Vitamin A: 8130IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 3mg