Perfect for Winter, seriously 🙂
I did not really use exact measurement for this dish to be honest, as I make it pretty often, so the following recipe would be rough measurement, please follow your taste buds!
You will need the following:
– 1/3 c rice
– 2 bell peppers, diced
– 1/2 – 3/4 c mixed frozen veggies, thawed (such as corn, green beans, peas, carrots)
– 2 celery, sliced
– 250-300 g cubed pumpkin
– 1 tin mushroom, drain
– 1 tin tomato paste
– 1 tin water, measured with the tomato paste tin
– 940 ml mushroom/veggie broth
– 1 can 6 beans medley, drain
– 1 medium firm tofu, cubed
– 2 tbsp veggie oil
– 1/2 medium onion, sliced
– 4 garlic, sliced
– sugar, to taste
– Heat oil, saute onion garlic and celery for 2-3 mins/til soften
– Add in pumpkin and other veggies, cook for 5 mins, stirring continuously
– Pour in broth and rice, bring to fully boil, 5 mins, then simmer for 15-20 mins
– Add in the rest of the ingredients and cook for another 15-20 minutes
– Season with sugar and salt, if needed
– Serve sprinkled with fried onion, if you like!
Easy peasy but packed with goodies 😀
Thanks for looking and see you guys tomorrow again, time permits!
Pumpkin and Rice Soup
Ingredients
- 1/3 c rice
- 2 bell peppers diced
- 1/2 – 3/4 c mixed frozen veggies thawed (such as corn, green beans, peas, carrots)
- 2 celery sliced
- 250-300 g cubed pumpkin
- 1 tin mushroom drain
- 1 tin tomato paste
- 1 tin water measured with the tomato paste tin
- 940 ml mushroom/veggie broth
- 1 can 6 beans medley drain
- 1 medium firm tofu cubed
- 2 tbsp veggie oil
- 1/2 medium onion sliced
- 4 garlic sliced
- sugar to taste
Instructions
- Heat oil, saute onion garlic and celery for 2-3 mins/til soften
- Add in pumpkin and other veggies, cook for 5 mins, stirring continuously
- Pour in broth and rice, bring to fully boil, 5 mins, then simmer for 15-20 mins
- Add in the rest of the ingredients and cook for another 15-20 minutes
- Season with sugar and salt, if needed
- Serve sprinkled with fried onion, if you like!
