This healthy celery rice soup has so much depth in flavor. It’s seasoned with lemongrass, made with two types of rice, and is slow cooked with white wine and vegetable stock. It’s an allergy-friendly recipe that was originally shared with us by the chefs at Foods Matter, a British resource for celiac and food allergies. Unfortunately, I don’t have new photos for this recipe, but you get the gist with this older low-res image. Despite the lack of new pics, I have updated this post and added nutrition information and options.
Special Diet Notes: Celery Rice Soup with Lemongrass
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, top food allergen-free, and vegetarian.
- 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
- 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.
- 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.
- Add the wild rice and continue to cook for another 30 minutes.
- Season the soup with salt and pepper, and stir in the spinach to wilt.