Vegetables ‘n’ Rice Soup

Vegetables ‘n’ Rice Soup
17/04/2015 Green Common

Vegetables 'n' Rice Soup

Cindy Lam

SERVINGS: 4 Persons


  • 3 carrots, chopped in small bits
  • 5 celery stalks, chopped in small bits
  • 1 zucchini, chopped in small chunks
  • 1 jalapeño, thinly chopped
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 cup cooked edamame
  • 1 bunch fresh asparagus, chopped in small bits
  • 1 vegetable stock tablet
  • 1 cup rice
  • 3-4 cups water
  • 1/2 glass of white wine
  • grated vegan cheese
  • 1 bunch fresh basil leaves, chopped
  • extra-virgin olive oil


  1. Preheat a pot with oil on medium heat
  2. Add onion, jalapeño and garlic, stir fry for 1-2 minutes and make sure they are not burnt
  3. Add garlic, carrot and celery, stir a bit to avoid burnt; cook for about 3-5 minutes then add the rest of the vegetables such as zucchini, edamame, asparagus, and chopped basil leaves
  4. Add white wine and cook under high heat to allow the alcohol evaporates
  5. Add water, rice and vegetable stock tablet, cover the pot with a lid
  6. Let the pot of soup boil for a few minutes then lower the heat to simmer for 25-30 minutes
  7. Turn off the heat and serve with fresh grated vegan cheese and garnish with some basil leaves. Drizzle a little olive oil on top and serve