This recipe is a great addition to veggie soup night at our house.
Vegetable Confetti Soup
recipe slightly adapted from Two Peas and Their Pod
2 tablespoons olive oil
1 large sweet onion, chopped
1 large shallot, chopped
1 clove garlic, chopped
2 medium leeks-white and light green parts, sliced and washed to remove sand
1 ½ cups mixed grains (I used whole grain wild rice)
3 cups water
2 large stalks celery, chopped
3 large carrots, chopped
2 medium parsnips, peeled and chopped
½ celery root, peeled and chopped
Juice of 1 lemon and a 3 inch strip of zest
3 quarts vegetable or chicken stock
Salt and pepper, to taste
½ cup chopped parsley
1 large sweet onion, chopped
1 large shallot, chopped
1 clove garlic, chopped
2 medium leeks-white and light green parts, sliced and washed to remove sand
1 ½ cups mixed grains (I used whole grain wild rice)
3 cups water
2 large stalks celery, chopped
3 large carrots, chopped
2 medium parsnips, peeled and chopped
½ celery root, peeled and chopped
Juice of 1 lemon and a 3 inch strip of zest
3 quarts vegetable or chicken stock
Salt and pepper, to taste
½ cup chopped parsley
In a large pot, heat olive oil over medium heat. Sauté onion, shallot, garlic, and leeks until opaque, but not yet brown. Add mixed grains and sauté until grain is slightly toasted and aromatics begin to brown. Add water and simmer until reduced by half.
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. Serve warm.
