Celery Rice Soup with Lemongrass is Plant-Based an Gluten-Free

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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.

Celery Rice Soup with Lemongrass Recipe - plant-based, gluten-free, allergy-friendly, amazing flavor!

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.

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

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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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