Cream of Vegetables and Rice Soup
Prep time
Cook time
Total time
Leftover rice and frozen veggies? This is the right recipe for you.
Recipe type: Soup
Cuisine: Vegan
Serves: 4
  • 1 small onion, diced
  • 1 celery stalk, diced
  • 1 carrot, grated
  • 150 ml coconut milk
  • 1 tsp. dried Cretan herbs mix
  • 1 tsp. olive oil
  • bunch of leftover sprigs of parsley (make sure they are thin and fresh) diced
  • half and half leftover cooked riced and frozen soup vegetables (usually carrots, peas, potatoes, lima beans, etc.)
  • salt and pepper to taste
  • hot water
  1. Using a non-stick soup pan, broil the fresh ingredients: onion, carrot, celery, and parsley in one teaspoon of olive oil.
  2. Stir often and add a ladle of water to prevent the first ingredients from sticking to the bottom of the pot. Keep on ladling water until all fresh veggies are nice and soft (about 10 minutes)
  3. Pour in the rice and the mix frozen vegetables, top with water, and simmer for 15 to 20 minutes.
  4. Using an immersion blender (or a food processor), puree the soup until creamy smooth.
  5. Return to the stove, add coconut milk and bring to a boil.
  6. Decorate and serve hot.
Recipe by Garden Super Heroes at