🛒Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 red bell pepper, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 6 cups low-sodium vegetable broth
- 1 cup brown rice, rinsed
- 2 cups fresh spinach, chopped
- 1 tablespoon lemon juice
- 1/4 cup fresh parsley, chopped
🔧Kitchen Tools Needed
- large pot
- wooden spoon
- knife
- cutting board
- measuring cups
- measuring spoons
📝Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the diced onion and sauté for about 3-4 minutes until translucent.
- 3
Stir in the minced garlic and cook for another 1 minute until fragrant.
- 4
Add the sliced carrots, celery, and red bell pepper. Cook for 5-6 minutes, stirring occasionally, until the vegetables start to soften.
- 5
Stir in the dried thyme, dried oregano, salt, and pepper.
- 6
Pour in the vegetable broth and bring to a boil.
- 7
Add the rinsed brown rice, reduce the heat to low, and cover. Simmer for 40-45 minutes, or until the rice is tender.
- 8
Stir in the chopped spinach and cook for an additional 5 minutes until the spinach is wilted.
- 9
Remove from heat and stir in the lemon juice and chopped parsley.
- 10
Taste and adjust seasoning if necessary. Serve hot.
🥗Nutrition Information
⚡Calories per serving: 180
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use white rice instead of brown rice?
Yes, you can use white rice, but reduce the cooking time to 15-20 minutes as white rice cooks faster than brown rice.
How can I add more protein to this soup?
You can add cooked chicken breast, tofu, or chickpeas to increase the protein content in the soup.
