This Vegetable Rice Soup is a hearty, delicious bowl of goodness. Made using frozen vegetables this dish is incredibly easy to prepare and ready in under 30 minutes! Enjoy vegan or vegetarian.
See also Polish tomato rice soup!
This Vegetable Rice Soup is ready in only 4 simple steps, which involve very little chopping. It’s not only easy to make and delicious but also nutritious, thanks to the generous amount of vegetables it contains. Using frozen vegetables makes this soup super speedy as well as versatile. You can make it with just about any vegetable mix you have in your freezer!
Adding rice into a vegetable soup creates a satisfying dish perfect as a stand-alone meal. This soup is definitely that (you might also like non-vegetarian mulligatawny soup with rice).
Vegetable rice soup ingredients and substitutions
- Frozen vegetables: see details below.
- Rice: see details below.
- Onion.
- Celery.
- Vegetable stock.
- Tomato puree: adds complexity.
- Bay leaf.
- Fresh thyme: use dried instead if preferred. Alternatively use Italian dried herbs.
- Paprika: adds colour.
- Stock: vegetable or chicken.
- Oil: use either vegetable or olive oil.
- Cornstarch/cornflour: optional. See Instructions for details.
What vegetables to use
I used frozen mixed vegetables which included chopped carrots, green beans, peas and sweetcorn, but you can just use your favourite vegetables. This soup can be made using different root vegetables, as well as broccoli, cauliflower or other vegetables so you can create your own combination. Just make sure your vegetables are similar size, so they cook evenly.
If you are looking for more easy recipes using frozen vegetables you might also like this chunky vegetable soup!
What rice to use
To make this rice vegetable soup I recommend using short grain rice, such as risotto rice, which keeps its shape well in cooking. You can use wild, red or brown rice instead if you prefer, but be sure to check the label for cooking times. If, for example, your rice takes 30 minutes to cook add it into the pot about 10-15 minutes before adding in the vegetables (these usually need 10-15 minutes of cooking).
You might also like unstuffed cabbage rolls, where I’ve used risotto rice.
I do not recommend using long grain rice, such as basmati, as it absorbs liquid very quickly and will become too soft.
Do I have to cook the rice before adding into the soup?
No, you don’t! The rice doesn’t just thicken the soup and should not be, in fact, cooked separately. Cooked in the soup alongside the other ingredients it absorbs all the flavours and distributes them throughout the dish.
Step-by-step recipe instructions
1.Make soup base: Heat the oil in the pot. Add the onion, celery and bay leaf and cook over a medium heat for 3-4 minutes until softened, stirring often.
2. Add rice: Add the rice and continue cooking for 2 minutes stirring often.
3. Add vegetables: Add the frozen vegetables, paprika, thyme, pepper to taste and most of the stock. Cover and bring to the boil then lower the heat and simmer for about 15 minutes or until the rice is fully cooked, stirring occasionally. Towards the end of cooking add the tomato puree.
4. Serve: Remove from the heat, adjust the seasoning as needed and serve.
Serving suggestions
I like to serve this vegetable and rice soup with a little sour cream, but you can omit that if you prefer. I do recommend that you garnish it with fresh herbs, though. My favourite is parsley, but dill or cilantro/fresh coriander, would work well, too. You could also add a little butter or plant spread for richness. Serve with fresh baguette, garlic bread, savoury scone or spinach bread.
Variations
- Substitute the rice for pearl barley.
- Omit the rice, cook the soup as per Instructions then add 1.5 cups of crushed thin vermicelli noodles 5 minutes before the end of cooking.
- Add chopped ham or turkey leftovers towards the end of cooking (as in leftover turkey soup).
How to thicken vegetable and rice soup
This soup is quite hearty and filling, but you can thicken it further, if you prefer, by adding a small amount of cornstarch. To do this simply combine the cornstarch with 2 teaspoons of water and stir until fully dissolved. Then once you’ve cooked the soup pour this mixture into the pot (make sure the soup is still hot) and simmer for 2 more minutes.
Reheating
This vegetable soup with rice is best served immediately, however, it’s still possible to enjoy the leftovers the next day. This soup will thicken as it cools so you may have to adjust the consistency be adding a little stock as well as seasoning to taste.
Top tips
- Rice: I recommend using short grain rice, such as risotto rise, which keeps its shape in cooking.
- Vegetables: use your favourite frozen vegetable mix (mixed vegetables or country vegetables work well).
- Cooking soup: Don’t worry if your frozen vegetables packet instructions recommend 4-5minutes cooking time (this is less than this recipe’s recommendations). I find that when it comes to soups cooking vegetables a little longer produces better results.
- Seasoning: I do not recommend adding salt into the soup until it’s fully cooked (it may not need any). Be generous with the pepper.
- Best served hot, soon after you’ve cooked it. The soup will thicken as it stands so after a while you may want to add a little stock to adjust the consistency.
- Freezing: Freeze in an airtight container for up to 3 months.
More easy, hearty vegetarian soups to try next
- Ukrainian Vegetarian Borscht
- Simple Chunky Leek and Potato Soup
- Red Cabbage Winter Vegetable Soup
- Creamy Cabbage Soup
See also these other easy, delicious soup recipes!
Recipe
Easy Vegetable Rice Soup
Ingredients
- 4 cups (480 g) frozen vegetables
- ½ cup (100 g) risotto rice
- 1 onion finely chopped
- 1 celery rib finely chopped
- 5 cups (1200 ml) vegetable stock
- 1 bay leaf
- 1 tablespoon fresh thyme leaves only, or use ⅔tsp dried
- ⅔ teaspoon paprika
- 2 tablespoons tomato puree
- 1 tablespoon vegetable/olive oil
- 1½ teaspoons cornstarch/cornflour optional, see Instructions
Instructions
- Make soup base: Heat the oil in the pot. Add the onion, celery and bay leaf and cook over a medium heat for 3-4 minutes until softened, stirring often.
- Add vegetables: Add the frozen vegetables, paprika, thyme, pepper to taste and most of the stock. Cover and bring to the boil then lower the heat and simmer for about 15 minutes or until the rice is fully cooked, stirring occasionally. Towards the end of cooking add the tomato puree.
- Add rice: Add the rice and continue cooking for 2 minutes stirring often.
- Serve: Remove from the heat, adjust the seasoning as needed and serve.
Notes
- Rice: I recommend using short grain rice, such as risotto rise, which keeps its shape in cooking.
- Vegetables: use your favourite frozen vegetable mix (mixed vegetables or country vegetables work well).
- Cooking soup: Don’t worry if your frozen vegetables packet instructions recommend 4-5minutes cooking time (this is less than this recipe’s recommendations). I find that when it comes to soups cooking vegetables a little longer produces better results.
- Seasoning: I do not recommend adding salt into the soup until it’s fully cooked (it may not need any). Be generous with the pepper.
- Best served hot, soon after you’ve cooked it. The soup will thicken as it stands so after a while you may want to add a little stock to adjust the consistency.
- Freezing: Freeze in an airtight container for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this easy vegetable rice soup recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks:)
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