Creamy Rice Soup in 20 Minutes
Recipe type: Soup
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 7 cups filtered water
  • 3 large Russet potatoes (about 1 lb. 5 oz.)
  • 2 carrots (about 6 oz.)
  • ½ onion (about 4 oz.)
  • ½ cup white rice (such as Basmati or Jasmine—you can also use brown rice, but if you do, use precooked rice)
  • ½ cup dill
  • ½ cup green onion
  • 2 tsp salt or to taste
  • 1 tbsp favorite all-purpose seasoning
  • 3 oz. crimini (or other types) mushrooms
  1. pour water in a pot (big enough to contain it and veggies)
  2. add rice, salt and seasoning
  3. cover and bring to boil
  4. while the pot is warming up, peel and chop potatoes, onions
  5. chop carrots
  6. add vegetables to the pot, as you get them done—they will come to boil together with rice
  7. after pot comes to boil, reduce heat to medium or low (depending on your cookware—you still want soup to lightly boil), cook soup for 15-20 minutes, or until potatoes are soft and begin to fall apart, and rice is cooked through and unfolds (it will look a little, as if it is blooming)
  8. turn pot off and add dill and greens
  9. if you choose to add mushrooms, chop them up, and sauté with water (about ¼ cup, splashing as needed), until mushrooms are browned and full of flavor
  10. add to the soup when it’s cooked
Recipe by Vegalicious at