Recipes for dietary soups with rice. Vegetable soup with rice Rice vegetable soup

contains onions
suitable for vegans

Our country vegetables are real heroes, of which I never tire of being proud throughout this “sort of summer.” Poor plants suffer endlessly from the continuous flow of water from the sky - they suffer from all possible diseases, their stems rot, flowers and ovaries fall off, leaves become covered with spots. And they continue to produce, albeit modest, harvests. They bear fruit despite weather disasters. So good...

In general, thanks to the feat of our green feeders, today we can prepare a low-calorie and truly amazing vegetable soup with rice. And why did he surprise you? - you ask. Patience, friends, everything will be fine now...

For vegetable soup with rice we will need:

100 grams of rice;
200 grams of white cabbage;
1 carrot;
1 bell pepper;
3 potatoes;
1 onion;
2 tomatoes;
2 tbsp. vegetable oil;
2 liters of vegetable broth or water;
25 grams of fresh herbs;
salt and pepper to taste.

But let's start with the main thing, that is, with the recipe... First of all, cut the onion, carrots and bell peppers into small cubes - all this goes into a frying pan with oil to fry for 2-3 minutes.

We prepare everything else: wash the rice, shred the cabbage thinly, cut the potatoes and tomatoes into cubes.

Bring the pre-cooked vegetable broth (or water) to a boil and add the fried vegetables, as well as the cabbage and potatoes.

As soon as our future soup boils again, put rice with tomatoes in a saucepan, salt and pepper to taste.

All you have to do is wait for all the vegetables to be ready and the job is done!

Pour the soup into bowls, sprinkle with carefully chopped herbs and have lunch.

Hey, when should you be surprised? By the way, it’s already possible. Personally, we were pleasantly surprised and even slightly dumbfounded by the fact that our one-year-old Timofey ate three supplements in addition to his portion. Three. Supplements Soup. An unthinkable thing for a toddler. Young mothers, take note, maybe it will come in handy :) Bon appetit!

P.S. If you want to start cooking soups in a slow cooker,

China became the birthplace of gunpowder and paper. However, this country also became the birthplace of the soup that is familiar today. Not only soup with rice and vegetables, but also other types of soups began to be prepared in this country about a century BC. This is due, first of all, to the fact that the Chinese, much earlier than other peoples, were able to make dishes that were suitable for cooking food in water.

The word soup itself is of French origin. Soups began to be prepared here around the 15th century. Having heard the beautiful word consommé, not everyone will guess that it hides a soup made from beef tails and shanks.

Soup with rice and vegetables

In Russian cuisine, the name soup appeared relatively late. Before the reign of Peter I, everyone prepared dishes that, essentially being soups, had different names:

kalia;
okroshka;
pickle.

Historically, Russians, like all Slavic peoples, most often prepared complex vegetable soups using meat, mushroom, and vegetable broths. After the widespread appearance of potatoes in Europe, which occurred in the late 18th and early 19th centuries, this vegetable became the main component of almost all soups.

Therefore, preparing soup with rice and vegetables means that the main vegetable in it will be potatoes.

To prepare rice soup for a family of four to five people you need:

any broth 1.8 l;
potatoes 350 - 400 g;
one carrot, weighing 90 - 100 g;
one onion, weighing 80 - 90 g;
oil 30 ml;
rice 1/5 cup capacity. 220 ml;
salt;
greenery;
pepper;
bay leaf and other spices.

Recipe

Cookman to help

Cooking the simplest soup has its secrets:

In order for soup with rice to turn out to be soup and not rice porridge, it must be added in moderation. For every liter of liquid, two tbsp is enough. spoons of cereal;
if there is no goal to boil the rice as much as possible, for example, for baby food, then it is enough if it is cooked in the soup for no more than 15 minutes. Even if after this time it seems somewhat hard, you need to turn off the heat and leave the pan on the stove; the rice will be cooked due to internal heat.

_______________________________

If the soup broth is cooked in advance, then the entire process of preparing soup with rice and vegetables will not take more than half an hour:

Soup with rice and vegetables can be served with either fresh bread or croutons. This dish is suitable not only for adults, but also for children from one and a half years old.

Ingredients

1.8 liters of water;
2-3 pcs. potatoes;
80 g rice;
carrot;
small bell pepper (or half);
2-3 tomatoes;
2 bay leaves;
salt and black pepper (to taste);

Cooking method

Put the water on the fire and when it boils, add finely chopped potatoes.
Wait until it boils and add rice.
Cook, stirring, until done.
Meanwhile, prepare the frying: fry the carrots (on a grater) and pepper in oil for 3-4 minutes.
Add ground black pepper and bay leaves and fry for another minute.
Then add the tomatoes and simmer until the liquid has evaporated.
A small note. In most recipes for vegetarian soups I find chopped tomatoes, but I still like them better when they are pureed. You can also simply add tomato juice. The result is a tastier and richer taste.
Then add the fry to the vegetarian soup with rice and let it simmer for another 5 minutes.
When serving, sprinkle the soup with black pepper - it will be very tasty.

Vegetable cream soup with rice - recipe No. 2

Ingredients

butter - 1 tbsp. l.;
onion, large (cut into half rings) - 1 pc.;
leek (cut into half rings) - 2 pcs.;
vegetable broth - 6 1/4 cups;
white rice - 6 tbsp. l.;
carrots (cut into thin strips) - 2 pcs.;
garlic - 3 pcs.;
bay leaf - 1 pc.;
lettuce (shredded) - 2 heads;
heavy cream - 3/4 cup;
nutmeg, ground - 1/4 tsp;
arugula (arugula) leaves (cut) - 100 g;
salt and ground black pepper to taste;

Cooking method

Heat the butter in a large frying pan over medium heat, add the shallots and onions to the heated frying pan, cover with a lid and cook, stirring occasionally, for about 3-4 minutes, until the onions are soft.
Pour broth into the pan, add rice, add carrots, garlic and bay leaf, and add salt. Bring the mixture to a boil, reduce heat and simmer for about 25-30 minutes until the rice is cooked. Remove bay leaf.
Add shredded lettuce to the soup and cook for 10 minutes.
Remove the pan from the stove, let the soup cool, then pour the soup into a blender or food processor and pulse until a homogeneous, puree-like mass is formed (you can puree the soup not all at once, but in several batches).
Pour the pureed soup back into the saucepan it was cooked in and place the saucepan over medium-low heat. Add nutmeg and cream, cook the vegetable puree soup for about 5 minutes, stirring constantly. If the soup seems thick to your liking, you can add water or cream.
Then add arugula to the soup, and cook the vegetable puree soup for another 2-3 minutes, add salt and pepper to taste.
Serve the puree soup hot in portioned bowls.

It is very important that the food is not only tasty, but also healthy. Dishes with vegetables promote proper metabolism and remove harmful substances from the body. The delicious vegetable soup in this recipe is prepared with zucchini and rice.

Just a couple of decades ago, housewives could not imagine soups without frying, but now all leading nutritionists say that this is a test for the figure and the whole body as a whole. Therefore, if you want to stay slim and healthy, you will have to forget about frying.

Vegetable soup recipe with rice and chicken

The dish can be cooked with water or broth; of course, in the second version it turns out more rich and tasty. This aromatic light summer soup is quite easy to prepare and will be an excellent dish for a family lunch or dinner. Be sure to treat your family to this delicious dish!

You are offered a basic recipe, which, if desired, can be adjusted in accordance with culinary preferences. Ideas regarding this are presented in the tips section.

Ingredients:

chicken fillet from one breast;
rice – 0.5 tbsp;
carrots – 1 pc.;
onion - 1 pc.;
zucchini - 1 small fruit;
potatoes - 3 tubers;
garlic - a few cloves;
butter -25 g;
salt and ground pepper;
fresh greens - for serving.

Cooking process:

Rinse the chicken fillet, fill it with water, after it boils, skim off the foam and add the peeled onion. Boil the broth for 15 minutes.

During this time, rinse the rice well until the water becomes clear. Cut the peeled carrots into thin slices. Chop the potatoes into cubes.

Wash the zucchini, dry with a paper towel and cut into cubes.

Add rice and vegetables to the soup, boil for 10 - 15 minutes, depending on the type of potato.

Five minutes before the end of cooking, add butter and chopped garlic to the soup. Season with salt and pepper.

When serving each bowl of rice soup with zucchini, add chopped herbs to taste.

The first dish was prepared by Evgenia Evteeva.

There are many variations in the preparation of this soup. If you cook it in water and not in broth, then 7 minutes before the end of cooking you can pour a raw egg into it, stirring continuously. The soup also turns out very tasty and acquires a pleasant sourness if you add a tomato cut in half.

To make the dish rich in vitamins and aromatic, add chopped herbs to the soup. If desired, you can add your favorite soup seasonings. The soup goes well with fresh crispy croutons and croutons.

You might like another recipe for vegetable soup with cauliflower and noodles in a slow cooker:

Best regards, Anyuta.

Already read: 4472 times

When adhering to a diet for weight loss, do not forget about soups. Dietary rice soup is quite filling and at the same time helps fight excess weight. How to cook diet soup with rice read and watch further.