This is a nice creamy soup made up of a blend of root and leafy vegetables . It is a real hearty dish perfect for cold wintery nights. Serve with some crusty whole grain bread.
-Curt
1 tablespoon butter
1 large onion, chopped
1 cup diced carrot
8 small peeled and diced potatoes
1 cup diced celery
3 cups brown rice cooked
6 cups cold water
4 cups finely chopped cleaned raw spinach
1 cup frozen peas
2 cups 2% milk
1 vegetable bullion cube
generous pinch of nutmeg
1 teaspoon thyme
1/2 teaspoon marjoram
1 teaspoon ginger
SAUTE: In a large cooking pot, melt butter and saute onion until soft. Add water, carrot, potato and celery and cook covered over medium heat for 10 – 15 minutes.
ADD: Add rice and seasonings and simmer until vegetables are tender.
BLEND: Remove 1/3 of soup and blend, or partially blend soup by using a hand held blender. This will thicken the soup giving it a creamy texture without using as much milk.
FINISH: Add the spinach and peas. Simmer again until spinach and peas are just tender. Stir in milk, nutmeg and salt and pepper. Serve.
