Lemongrass Celery Rice Soup


Special Diet Notes: Lemongrass Celery Rice Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.

Celery and Rice Soup with Lemongrass
Cook time
Total time
Recipe from Foods Matter, September 2008 issue; reprinted with permissions.

The very long slow cooking gives this soup great flavor and texture – not unlike your Jewish granny’s barley soup but without the gluten!
Serves: 6 servings
  • 2 tsbp olive oil
  • 1 large onion, finely chopped
  • 4 sticks celery, cleaned and finely chopped
  • 1 piece of lemongrass, cut in 4 pieces
  • 4oz brown rice
  • 200ml dry white wine
  • 7-1/2 cups vegetable stock
  • 20g wild rice (3/4 ounce)
  • 6oz fresh spinach, either young leaves, whole, or older ones, chopped (optional)
  • sea salt and freshly ground black pepper
  1. Heat the oil in a large pan and add the onions and celery. Cover and sweat for 20–25 minutes or until they are soft.
  2. Add the lemon grass and wholegrain rice and continue to cook for a couple of minutes. Add the wine and stock, bring to the boil, reduce the heat and simmer, covered, for 1 hour.
  3. Add the wild rice and continue to cook for a further 30 minutes. Meanwhile, if you are using it, steam the spinach.
  4. Season the soup to taste and stir in the spinach just before serving.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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