Fall Vegetable & Rice Soup

Aryane @ Valises & Gourmandises
A hearty quick and comforting vegetable & rice soup for those chilly autum days.
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Cuisine Comfort food, vegan, vegetarian
Servings 4

Ingredients
  
1x2x3x

  • 1 tablespoon olive oil
  • 1 cup onion minced
  • 2 garlic cloves
  • 1 piece of ginger about 1 ½ inch
  • ½ cup brown rice
  • 1 cup butternut squash peeled (about ¼ squash)
  • 1 medium potato
  • 1 zucchini
  • 5 cups vegetable broth
  • 2 bay leaves

Instructions
 

  • Cut the vegetables in 1-inch pieces.
  • In a pot on medium-high heat, soften the onions in oil. With a garlic-press, add the garlic and ginger directly to the pot to get all the juices. Add the rice and stir until well combined.
  • Add the potatoes and the squash, the vegetable broth and the bay leaves. Bring to a boil.
  • Reduce heat, add the zucchini, cover and let simmer until the vegetables are tender and the rice is cooked, between 20 to 30 minutes. Add broth if necessary.
  • Serve with a thick slice of home-style bread.
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