If you were looking for a meatless soup recipe, look no further. This Easy Leek and Rice Soup is a perfectly light, refreshing, and fantastic recipe that can be made in any season and consumed warm or cold.
This recipe is part of my collection of Soups you can make all year round. While most of them contain some form of protein, they are all versatile and can be easily personalized to your needs.
Has the cold weather set in where you live? Here in Minnesota, it has been in the single digits for days. Or maybe for weeks.
I’ve stopped keeping track. All I know is that it’s COLD out there, and I choose to leave my house as little as possible.
These days, going out mainly consists of trips to the grocery store. Because even when it’s cold, we still have to eat. But other than that?
It's been a while since I went outside, and I am not planning to do that soon unless the temperature decides to climb more towards 30F.
Meanwhile, I am cooking and baking, working on the blog, and staying warm. With soups. Seriously, is there any better food to warm up with than a delicious bowl of soup? I think not.
Meatless Soup Recipe:
If you were looking for a meatless soup recipe, look no further. Making soup is a great way to get rid of some vegetables in your refrigerator or cabinets and save a few dollars.
- Olive oil (vegetable oil is fine too)
- Leeks (use both white and green parts)
- Green celery
- Parsley root
- Red or green bell pepper
- Chicken stock or vegetable stock
- Lemon juice for serving
Reasons to Try This Recipe:
When you invest the time to make a pot of soup, it rewards you with days of effortless, nutritious, substantial meals, and it saves you from eating lunch out more than you'd like to.
This easy leeks and rice (among other vegetables) soup is a perfectly light, refreshing, and wonderful soup that can be consumed warm or cold.
Fresh vegetables, a little bit of rice, and lemon juice added to the end make this soup a delicious, low-calorie meal suitable for lunch or dinner.
Use vegetable stock to keep this dish completely vegetarian. For an extra layer of flavor, consider toasting the rice in the oil with the vegetables for a couple of minutes before adding the stock.
This process adds a nutty depth to the overall flavor of the soup and helps the rice absorb more liquid, giving it a wonderful texture.
Storing the soup:
Refrigerator: Store the cooled leek and rice soup in an airtight container in the refrigerator for up to 3-4 days.
Freezer: If you'd like to freeze the soup, avoid adding the parsley and lemon juice until reheating. Cool the soup completely, then transfer to freezer-safe containers, leaving an inch of space to allow for expansion. Freeze for up to 2-3 months.
Reheating: Thaw the soup in the refrigerator overnight if frozen. Reheat on the stovetop over medium heat, stirring occasionally until heated through. Freshly chop the parsley and add a few drops of lemon juice before serving.
Yes, you can substitute brown rice, but keep in mind that it may take longer to cook, so adjust the simmering time accordingly.
If using a gluten-free vegetable or chicken stock, this recipe is indeed gluten-free. Always check the labels of your ingredients if you need to ensure a completely gluten-free dish.
More vegetarian recipes to make:
Craving more? Subscribe to The Bossy Kitchen to get new recipes and a newsletter delivered straight to your inbox! Stay in touch on Facebook, Twitter, Pinterest, and Instagram for all of the latest updates. Don't forget to use the star rating and leave a review.
Easy Leek and Rice Soup
- 3 tablespoon olive oil vegetable oil is fine too
- 2-3 leeks chopped use both white and green parts
- 1 green celery chopped
- 1 onion chopped
- 2 carrots chopped
- 1 parsley root chopped
- 2 garlic cloves minced
- 1 red or green bell pepper chopped
- 1 medium potato chopped
- 2 tablespoons rice
- 4 cups chicken stock or vegetable stock
- 1 handful chopped parsley
- 1 teaspoon salt
- Lemon juice for serving
- In a large, heavy saucepan, heat oil over medium-high heat.
- Add chopped leeks, celery, carrots, parsley root, bell pepper, onion, and garlic, occasionally stirring until vegetables are soft, for about 10-15 minutes.
- Add the chicken/vegetable stock or water.
- Reduce heat to medium, add rice and the chopped potato and let it simmer for another 10-15 min or until rice and potato are cooked.
- Add salt and taste.
- Chop the parsley and add it to the soup.
- Serve warm with a few drops of lemon juice. It should be slightly sour from the lemon juice.