Gluten Free Lemon Rice Soup
This soup is full of flavor, vegetables and the rice makes it filling and satisfying.
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Wash and chop your celery. Peel your carrots and cut into small pieces. Place into a pot coated with olive oil. Cook on medium heat, stirring often. (see video)
When celery and carrots soften, peel and dice onions. Add onions to pot and stir. Add a pat of butter and stir, coating all vegetables. (see video)
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Wash and slice zucchini into small pieces. Add zucchini when onions are softened. Allow to cook for a few minutes. Clean and cut your broccoli. Set aside. (see video)
Season vegetables with salt, garlic powder and oregano. Stir well. Add vegetable soup and stir. Add broccoli and stir. Allow to simmer. Add a bay leaf, two if you desire. (see video)
Cut lemon and squeeze out juice. Add one cup water to soup. Add in lemon juice. Allow to simmer. Stir often. (see video)
While the soup is simmering, cook your rice according to package instructions. Add one cup of rice to the soup. Stir well. (see video)
Remove bay leave from soup. Serve and enjoy.
Ingredients:
Celery
Carrots
Yellow onions
Olive oil
Butter
Zucchini
Broccoli
Salt - to taste
Garlic powder - to taste
Oregano - to taste
Gluten free Vegetable Broth - 2 boxes
Bay leaf - 2
Lemon - 1/4 cup
Water - 1 cup
White Rice or any rice of your choosing
