Celery Rice Soup with Lemongrass
 
Prep time
Cook time
Total time
 
The very long slow cooking gives this soup great flavor and texture – not unlike your grandma’s barley soup but without the gluten! The spinach can be omitted, if you aren't a fan of greens in soup.
Author:
Recipe type: Soup
Cuisine: American
Serves: 6 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 celery stalks, diced
  • 1 piece of lemongrass, cut in 4 pieces
  • ⅔ cup brown rice
  • ¾ cup dry white wine
  • 7½ cups vegetable stock
  • 2 tablespoons wild rice
  • 5 to 6 ounces baby spinach leaves
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
Instructions
  1. Heat the oil in a large pan and add the onions and celery. Cover and sweat the vegetables for 20 to 25 minutes or until they are soft.
  2. Add the lemon grass and brown rice and sauté for 2 minutes. Add the wine and stock, bring the soup to a boil, reduce the heat to low, and cover. Let the soup simmer for 1 hour.
  3. Add the wild rice and continue to cook for another 30 minutes.
  4. Season the soup with salt and pepper, and stir in the spinach to wilt.
Nutrition Information
Serving size: ⅙ recipe Calories: 190 Fat: 5.4g Saturated fat: .8g Carbohydrates: 26.8g Sugar: 4.1g Sodium: 748mg Fiber: 2.3g Protein: 3.3g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/celery-rice-soup-lemongrass