Rice soup with vegetables recipe. Rice Diet Soup Recipes

27.11.2019 Healthy eating

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 made with zucchini and rice.

A couple of decades ago, housewives could not imagine soups without frying, but now all leading nutritionists claim 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 in water and in broth, of course, in the second version it turns out to be more rich and tasty. A fragrant light summer soup is quite simple to prepare, it will be an excellent dish for a family lunch or dinner. Be sure to pamper your family with this delicious meal!

You are presented with a basic recipe that can be adjusted according to your culinary preferences if you wish. Ideas on 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 - remove the foam, add the peeled onion. Boil the broth for 15 minutes.

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

Wash the zucchini, pat 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.

Add the butter and minced garlic to the soup five minutes before cooking is complete. Season with salt and pepper.

When serving rice soup with zucchini to taste, 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. Also, the soup turns out to be very tasty and acquires a pleasant sourness if you add a tomato cut in half to it.

For the dish to turn out to be vitamin and aromatic, add chopped greens to the soup. You can add your favorite soup seasonings if desired. The soup is in perfect harmony with fresh crispy croutons and crackers.

Perhaps you will like another recipe for vegetable soup with cauliflower and noodles in a slow cooker:

Best regards, Anyuta.

China became the home of gunpowder and paper. However, this country also became the homeland 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 were made here around the 15th century. Hearing the beautiful word consommé, not everyone will guess that behind it is a soup of 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, in fact, being soups, had different names:

kalya;
okroshka;
pickle.

Historically, the Russians, like all Slavic peoples, most often prepared complex vegetable soups on meat, mushroom, vegetable broths. After the ubiquitous emergence 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, making a soup with rice and vegetables implies that the main vegetable will be potatoes.

To make rice soup for a family of four to five, 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;
greens;
pepper;
lavrushka and other spices.

Recipe

Kuhman to help

Cooking the very simple soup has its own secrets:

to make the rice soup a soup, not rice porridge, it should be put in moderation. For every liter of liquid, two tbsp is enough. spoons of cereal;
if there is no goal to boil rice as much as possible, for example, for baby food, then it is enough if it will be boiled in the soup for no more than 15 minutes. Even if after this time it seems a little hard, turn off the fire and leave the pan on the stove, the rice will come to readiness due to the internal heat.

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If the soup broth is cooked beforehand, then the whole process of making soup with rice and vegetables will not take more than half an hour:

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

contains onion
suitable for vegans

Our summer cottage vegetables are real heroes, which I never tire of being proud of all this “kind of summer”. Poor plants endlessly suffer 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 stained. And they continue to give at least modest, but harvests. Fruiting, despite the weather disasters. So good ...

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

For vegetable soup with rice, we 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, we cut the onion, carrots and bell peppers into small cubes - all this goes to the frying pan along with oil to fry for 2-3 minutes.

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

We bring the pre-cooked vegetable broth (or water) to a boil and send the fried vegetables there, and at the same time the cabbage and potatoes.

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

It remains only to wait until all the vegetables are ready and the job is done!

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

Hey, and when to be surprised? By the way, it is 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 a note, maybe it will come in handy :) Bon appetit!

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

Ingredients

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

Cooking method

Put the water on fire and when it boils, add finely chopped potatoes.
Wait until it boils, and add rice.
Cook, stirring occasionally, until tender.
And at this time, prepare the frying: fry the carrots (on a grater) and peppers in oil for 3-4 minutes.
Add ground black pepper and lavrushka, fry for another minute.
Then add the tomatoes and simmer until the liquid evaporates.
A small note. In most vegetarian soup recipes I come across chopped tomatoes, but I still like it better when they are mashed. You can also just add tomato juice. The result is a tastier and richer taste.
Then add the frying to the vegetarian rice soup 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 number 2

Ingredients

butter - 1 tbsp. l .;
onion, large (cut in half rings) - 1 pc .;
leeks (cut in 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 of cabbage;
fat cream - 3/4 cup;
ground nutmeg - 1/4 tsp;
arugula leaves (arugula) (cut) - 100 g;
salt and black pepper to taste;

Cooking method

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

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Adhering to a diet food for weight loss, do not forget about soups. Diet rice soup is quite hearty and at the same time helps to fight obesity. How to make dietary rice soup read and see further.