In this vegan take on a comfort food classic, fresh fennel and dill provide an incredible and distinctive “chicken soup” aroma without any of the chicken. Cooked brown rice adds heft and grounds the light, aromatic trio of carrots, celery, and onion. This delish vegan “chicken” and rice soup is an ideal starter. It’s also great when you’re under the weather and need something light to settle your stomach.
For more inspiration, check out these tasty ideas:
Ingredients
- 1 cup finely chopped celery
- 1 cup finely chopped carrots
- 1 cup finely chopped onion
- 1 quart low-sodium vegetable broth (4 cups)
- 2 fennel bulbs, trimmed and cut into 1-inch pieces (4 cups)
- 1½ cups cooked brown rice
- ½ cup chopped fresh dill
- Freshly ground black pepper, to taste
Instructions
- In a medium saucepan cook celery, carrots, and onion with ¼ cup water over medium 10 minutes or until celery and onion are tender and translucent, adding additional water as needed to prevent sticking. Stir in broth. Bring to boiling. Reduce heat to low. Cover and simmer 15 minutes. Stir in fennel; cook 15 to 20 minutes more or until fennel is very tender. Stir in rice; cook until heated through. Sprinkle servings with dill. Season with salt and pepper.
Nutritional Information:
Per serving (2⅔ cups), 248 calories, 55 g carbohydrates, 6.5 g protein, 1.5 g total fat, 0.4 g saturated fat, 376 mg sodium, 11 g fiber, 15 g sugar
Note: Nutritional information is provided as an estimate only.
I just made this soup, it’s really tasty and super easy to make. To save a step I cooked the rice right in the broth.
Would definitely make it again
How is the sodium level high there isn’t any salt added?
Probably from the low sodium vegetable broth.