Rice & Veggie Soup

Prep time: 15 minutes

Cook time: 30 minutes


  • 1 onion chopped
  • 1 large leek cut into half moons
  • 2 garlic cloves diced
  • 3 small carrots cubed
  • 1 cup frozen peas
  • 1 cup of rice
  • 1 tbsp. curry powder 
  • 1 tbsp. ground turmeric 
  • 1 tbsp. marjoram 
  • Salt and pepper to taste
  • Unsalted butter to fry veggies
  • Parsley chopped
  • 8-10 cups of water (you can also use vegetable broth but in all honesty you are making your own broth from all the veggies in the soup)


  1. In a medium sized soup pot add in the unsalted butter. Keeping the heat on medium let the butter melt.
  2. Add in the chopped onion and cook for 2-3 minutes stirring often until the onion is translucent and soft.
  3. Add in the leeks and season with a pinch of salt.  Cook for a few minutes giving the leeks a chance to soften. 
  4. At this point you want to add in the garlic cooking for about 45-60 seconds, just long enough for the garlic to release its scent.
  5. Add in the cubed carrots. Mix well. 
  6. Add in the water and stir well to combine.
  7. Once the mixture comes to a boil add in the rice and stir well making sure the rice doesn’t stick to the bottom of the pot. 
  8. Season with curry powder, turmeric and marjoram. Mix well and continue to cook until the rice has cooked through (about 15 minutes or so).
  9. Add the peas and continue to cook for an additional 4-5 minutes. 
  10. Cover and remove from heat. Let the soup sit for 30 minutes or so before plating.
  11. Garnish with fresh parsley and ENJOY!

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