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Vegetable Confetti Soup
5 from 3 votes

Vegetable Confetti Soup

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Course: Soup
Cuisine: Vegetarian

Ingredients

  • 2 tablespoons olive oil
  • 1 sweet onion chopped, large
  • 1 shallot chopped, large
  • 1 clove garlic chopped
  • 2 leek sliced and washed to remove sand, white and light green parts, medium
  • 1 ½ cups rice wild rice, red and white quinoa, French lentils and barley. Feel free to use whatever grains you like or have on hand, mixed grains white and brown rice
  • 1 ½ cups brown rice wild rice, red and white quinoa, French lentils and barley. Feel free to use whatever grains you like or have on hand, mixed grains white and brown rice
  • 3 cups water
  • 2 celery chopped, large stalks
  • 3 carrot chopped, large
  • 2 parsnip peeled and chopped, medium
  • 1/2 celery root peeled and chopped
  • 1 yam peeled and chopped, small
  • 1 sweet potato peeled and chopped, small
  • lemon I use a potato peeler, juice of 1 and 3 inch strip of zest
  • 3 quarts vegetable stock or chicken stock
  • salt to taste
  • black pepper to taste
  • 1/2 cup parsley chopped

Instructions

    Cup of Yum
  1. 1. In a large pot, heat olive oil over medium heat. Saute onion, shallot, garlic, and leeks until opaque, but not yet browning. Add mixed grains and saute until grain is slightly toasted and aromatics begin to brown. Add water and simmer until reduced by half.
  2. 2. Add vegetables, lemon, and stock. Simmer until vegetables and rice are tender, about 25-30 minutes.  Add salt and pepper to taste. Just before removing from heat add minced parsley.
  3. 3. Serve warm with bread and cheese, if desired.
  4. Makes a very large pot of soup. This soup freezes well.