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Low-Fat Vegetable and Brown Rice Soup Recipe

Nutritional Values

Recipe Type:

Veg

Calories 300

kcal

Total Time 30

min

Ingredients:

1 cup brown rice, cooked
4 cups vegetable broth (low-sodium)
1 cup carrots, diced
1 cup celery, diced
1 cup zucchini, diced
1 cup bell peppers (any color), diced
1 cup broccoli florets
1 cup cherry tomatoes, halved
1 onion, finely chopped
3 cloves garlic, minced
1 teaspoon olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and black pepper to taste
Fresh parsley for garnish (optional)

Banane Ki Vidhi

Cook Brown Rice:

Cook the brown rice according to package instructions. Set aside.

Sauté Aromatics:

In a large pot, heat olive oil over medium heat. Add finely chopped onion and minced garlic. Sauté until the onion is translucent.

Add Vegetables:

Add diced carrots, celery, zucchini, bell peppers, broccoli, and cherry tomatoes to the pot. Stir to combine with the aromatics.

Season:

Season the vegetables with dried thyme, dried oregano, salt, and black pepper. Stir to coat the vegetables with the seasonings.

Pour Broth:

Pour vegetable broth into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Cook until the vegetables are tender, about 15-20 minutes.

Add Cooked Rice:

Add the cooked brown rice to the soup. Stir to combine.

Adjust Seasoning:

Taste the soup and adjust the seasoning as needed. Add more salt and pepper if desired.

Garnish (Optional):

Garnish the low-fat vegetable and brown rice soup with fresh parsley if desired.

Serve:

Ladle the soup into bowls and enjoy this hearty and nutritious meal.

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