Nutrition Stop - Recipes - Rice and Vegetable Soup

Rice and Vegetable Soup

1/2 cup organic, short grain brown rice
6 cups water
1 medium organic onion, chopped
3 organic carrots, chopped in chunks
1 organic potato, peeled and chopped
1 parsnip, peeled and chopped
1/4 cup mild organic miso
1/2 cup water

Place rice in a soup pot with 6 cups of water. Add the onion, carrots, potato, and parsnip. Bring to a boil, then lower the heat to medium. Cover and cook for about 30 minutes or until vegetables are tender. Remove pot from heat. Use a wire whisk to dissolve the miso and 1/2 cup of water in a small mixing bowl. Add the miso broth to the soup pot and let set for another 5 to 10 minutes. Serve soup warm.

*It is important to never boil miso, or the healthy enzymes in the miso that are beneficial to the digestive tract will be destroyed.