The Recipe: Vegetable and Rice SoupMakes 4 servings, Prep Time 15 minutes (I like to make sure vegetable are very precisely chopped), Cook Time 20 minutes
2 tbsp of extra virgin olive oil
1 red pepper diced into small cubes
3 stocks of celery split down the middle and diced
3 large carrots diced
3 medium sized shallots finely diced
2 cloves of garlic minced
1 tbsp of chili powder
1 tsp of cayenne powder(reduce if you don't want the heat, but cayenne been proven to have many healing properties and improves circulation)
2 tsp sea salt (adjust based on the the salt in your stock)
1/3 cup of white rice (you can use brown rice but you will have to adjust the cooking time accordingly)
6 cups of chicken broth
Heat a large pot over medium high heat and add the olive oil, peppers, carrots, celery, sea salt and shallots. Saute for about 5 minutes, while stirring, then add the garlic.
Continue cooking another 2 minutes. Add the chili powder, cayenne, rice and cook for another minute.
Add the stock, bring to a boil, reduce to a simmer and cook for about 10 minutes or until rice is done. Enjoy!
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