Creamy Winter Vegetable Soup

Rice is used to thicken as well as to enrich this warming winter soup. Very soft rice works best, so if your cooked rice is on the firm side, add it to the pot as the vegetables are simmering to cook it a little longer.

1 tablespoon extra virgin olive oil
1  medium-size onion, diced
1  carrot, chopped
1/4 cup minced celery
1  Yukon Gold or other potato, peeled and diced
1 cup diced butternut squash
1 clove {garlic}, minced
1/2 teaspoon dried {marjoram}
5 cups water
2 cups cooked white or brown rice
 freshly ground {black pepper}
 minced fresh Italian parsley or {chives}, for garnish
Heat the oil in a large saucepan over medium heat. Add the onion, carrot, and celery and cook, covered, for 5 minutes, or until softened. Add the potato, squash, garlic, marjoram, and water, bring to a simmer, and simmer for 20 minutes, or until the vegetables are tender. Stir in the cooked rice and remove from the heat.

Purée the soup mixture, in batches, in a food processor until smooth and return to the saucepan. Reheat slowly over low heat, stirring occasionally. Season with salt and pepper and serve sprinkled with the parsley or chives.

Ease of Preparation: Easy

Preparation Time: 30 min

Cook Time: 45 min

Servings: 4

Recipe By: Robin Robertson

From:  One-Dish Vegetarian Meals
Used with permission of Harvard Common Press