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How to make it

  • Fresh herbs of your choice, such as rosemary, thyme, or parsley, chopped
  • 1 tbsp flax seed oil, for garnish
  • In a pot, cook rice in 2 cups of vegetable stock or reserved potato water until all liquid is absorbed.
  • In a separate pot, heat oil and saute onion and garlic until tender. Slowly add vegetables in this order: carrots, turnip, fennel, celery, beans, corn and peas. Saute until tender. Add remaining vegetable stock or reserved potatoe water and bay leaves. Cover and simmer for 5 minutes then add cooked rice and simmer for 5 minutes.
  • Add fresh herbs as of your choice.
  • Pour soup into bowls, drizzle with flax seed oil if desired and serve.
  • Serves 4

Reviews & Comments 1

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    " It was excellent "
    dynie ate it and said...
    This is great for a no meat meal! You can vary the veggies that you throw in.
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