Creamy Winter Vegetable Soup

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Creamy Winter Vegetable Soup COMMENTS:3 comments Add your Comment Adapted from One-Dish Vegetarian Meals, by Robin on (The Harvard Common Press, 2007). Creamy Winter Vegetable Soup's beautiful golden-colored centerpiece is rice, making for a comfort food soup infused with the mild and mellow flavors of roots and squash, and the slightly citrusy flavor of marjoram. SIMPLE SOLUTION: Rice is used to thicken as well as to enrich this warming winter soup. Very soft rice works best, so if your cooked rice is quite firm, add it to the pot as the vegetables are simmering to cook it a little longer. INGREDIENTS1 tablespoon extra virgin olive oil1 medium-size onion, diced1 carrot, chopped¼ cup minced celery1 Yukon Gold or other potato, peeled and diced1 cup diced butternut squash1 garlic clove, minced½ teaspoon dried marjoram5 cups water2 cups cooked white or brown rice1 cup cooked white beansSalt and freshly ground black pepper to tasteMinced fresh Italian parsley or chives, for garnish 1. Heat the oil in a large saucepan over medium heat. Add the onion, carrot, and celery and cook, covered, for 5 minutes, or until softened. Add the potato, squash, garlic,

marjoram, and water, bring to a simmer, and simmer for 20 minutes, or until the vegetables are tender. Stir in the cooked rice and remove from heat. 2. Puree the soup mixture, in batches, in a food processor until smooth and return to the saucepan. Reheat slowly over low heat, stirring occasionally. Season with salt and pepper and serve sprinkled with the parsley or chives. Serves 4.

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