Roasted Vegetable and Brown Rice Soup

Though this soup is not most visually alluring soup, it is so,so tasty.  The roasted vegetables bring a depth and flavor concentration that make it hard to remember there isn't any meat in there!



Oh..and it's easy too!


Ingredients:

2 quarts of Chicken Stock
2 medium Broccoli Crowns
2 small Zucchini
2 Carrots
10 Mushrooms
1 Onion
1 clove Garlic, chopped
3 Tb Sesame Oil
2 Tb Tamari
3/4 cup dried brown rice

Ingredient Explanation:  Store bought chicken or vegetable stock are good substitutes for the real thing.  Make sure you get stock though and not broth.  Tamari is a wheat free soy sauce substitute.  Soy sauce works great here too. 

Directions:

1. Preheat oven to 400 degrees.

2. Chop the broccoli, zucchini, carrots, mushrooms and onion in your favorite soup eating shape.  I prefer a medium chop. 


2. Drizzle a bit of sesame oil on the sheet pan and add your chopped vegetables all mixed together.  Add chopped garlic and top with a bit of sesame oil and a drizzle of tamari. 

3. Put the vegetables into the oven for 40 minutes and while those are roasting, bring chicken stock to a boil in a pot big enough to hold the stock, rice and vegetables.

4. Once stock is boiling add brown rice and turn down to medium low.

5.  After 20 minutes stir the vegetables.  At 40 minutes the veggies will be ready to add to the stock.  They may look a little past done but that is when they are perfect!


6. Cook for 20 more minutes to bring the flavors together and to get the rice to the appropriate consistency and then you are done!  Enjoy!