Moroccan Vegan Rice Soup

Moroccan Vegan Rice Soup

Moroccan Vegan Rice Soup

45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   2 Points
Cuisine
  • antipasti
  • soup
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • a dash of olive oil
  • 1/2 onion, chopped
  • 1/2 leek, chopped
  • 2 teaspoons of Ras El Hanout
  • 1 liter vegetable stock
  • 1/2 aubergine, diced
  • 1/2 zucchini, diced
  • 1 carrot, sliced
  • 1/4 cup brown rice (this measure results in a creamy thick soup, adjust according to your taste)
  • Salt and pepper to taste
  • Dried parsley to taste
  • Lemon wedges to serve
Instructions

Heat the oil in a cooking pot (the pressure cooking* pot if using), add the onion, leek, sprinkle Ras El Hanout and saut on a medium-low heat until translucent.

Pour the stock, put in the rest of the vegetables and the brown rice and season with salt, pepper and dried parsley to taste. Cover, bring to a boil and then cook over low heat for 15 minutes since full pressure is reached when using the pressure cooker* or simmer until the rice is done for regular cooking.

*Always follow your pressure cooker instructions and manage it with due care.

Serve and enjoy! I squeezed some lemon juice on it at the end, the Turkish way and it was a delicious touch!

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