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    Home » Soups » Vegetable Rice Soup (cozy & delicious!)

    Vegetable Rice Soup (cozy & delicious!)

    January 23, 2020 By Dawn - Girl Heart Food 24 Comments

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    Bowl of vegetable rice soup with a spoon in the bowl on top of a checkered tea towel

    This creamy vegetable rice soup is nourishing, delicious, and incredibly easy to prepare! It’ll warm ya right to your toes. Serve with a hunk of buttery bread for one satisfying meal.

    Bowl of vegetable rice soup on top of a blue and white checkered tea towel.

    Bringing you another creamy vegetable soup today!

    If you follow along Girl Heart Food, you know how much I love soup, especially in the middle of winter.

    Can’t stop. Won’t stop.

    This one has ‘cozy’ written all over it and I’ve already made it about 10 times so far this year!

    It’s super thick, lush and belly warming. With all those vegetables, it’s bound to fill ya up.

    Snow clearing? You’ll want this soup.

    Feel like you just can’t anymore with the cold weather? You’ll want this soup.

    Watching a romantic comedy in cozy clothes? You get the picture.

    Why This Vegetable Rice Soup is Great

    • It’s chock-full of nutritious veggies
    • Made with humble ingredients, it’s pretty budget friendly
    • Made in one pot for easy cleanup
    • It’s absolutely delicious!
    Ingredients for a veggie rice soup recipe.

    How to Make Vegetable Soup

    Full details in recipe card below, but here are the basics:

    1. In a large pot, cook leeks and garlic in some olive oil.
    2. Add carrot, celery, and mushrooms and cook for a little.
    3. Mix in diced sweet potato, some salt, pepper, and Herbes de Provence.
    4. Add bay leaves, rinsed rice, and veggie broth.
    5. Cover and simmer.
    6. Stir in baby spinach. It will naturally wilt with the hot broth.
    7. Add prepared cashew cream and a little more salt and pepper; stir to combine.
    8. Now this vegetable rice soup is ready serve and enjoy!
    Collage of steps to make vegetable rice soup.

    Can I Use Dairy Instead of Cashew Cream?

    Absolutely!

    Sub out the cashew cream with about ½ to 1 cup of half-and-half or heavy cream.

    Two bowls of vegetable soup with rice on top of a blue and white checked tea towel.

    What Type of Rice Should I Use?

    I like to use a long-grain and wild rice blend. My rice cook time was about 15 to 20 minutes.

    Other delicious rice options are brown rice, jasmine or basmati.

    Tip: If you use a rice with a longer cook time, you may want to delay adding the vegetables so you don’t overcook them.

    I wouldn’t recommend using, say, a quick-cooking rice here.

    Two bowls of veggie rice soup, one in front and one behind.

    More Helpful Tips & Variations

    Use another green, if you like. Swiss chard or kale words lovely. You just have to cook these a little longer to break down.

    A little splash of vinegar in this soup upon serving is delicious! I love vinegar!

    Herbes de Provence is used (which is a mixture of herbs). You can find where you would get other dried herbs at your grocery. If you don’t have that on hand (or prefer to use something else), just use a mixture of herbs. Thyme, basil, oregano, rosemary and tarragon are all yummy.

    Serving with a hunk of crusty, buttery bread is a must, in my opinion! This rosemary and garlic bread from Dana of Killing Thyme would be awesome to go with.

    Two hands holding a bowl of veggie wild rice soup

    More Delicious Veggie Soup Recipes

    • Celery Root Soup
    • Roasted Red Pepper Soup
    • Broccoli & Spinach Soup

    Hope you love this warming veggie soup as much as we do!

    If you make this vegetable rice soup, please leave a comment and rating below. Love to hear how you enjoyed it!

    Let’s Be Social!
    Follow Girl Heart Food on Facebook, Instagram, Pinterest and Twitter for all the latest delicious eats! Oh, and don’t forget to subscribe to our newsletter!

    Bowl of vegetable rice soup on top of a blue and white checkered tea towel.

    Vegetable Rice Soup (cozy and delicious!)

    Dawn – Girl Heart Food
    This creamy vegetable rice soup is nourishing, delicious, and incredibly easy to prepare! It'll warm ya right to your toes. Serve with a hunk of buttery bread for one satisfying meal.
    5 from 11 votes
    Print Recipe Save RecipeSaved!
    Prep Time 10 mins
    Cook Time 35 mins
    Total Time 45 mins
    Course Main Course
    Cuisine American
    Servings 8 servings
    Calories 197 kcal

    Ingredients
      

    Cashew Cream

    • ½ cup unsalted raw cashews
    • 2 cups water
    • ½ cup low sodium vegetable broth
    • 1 to 2 tablespoons nutritional yeast

    Vegetable Rice Soup

    • 2 tablespoons olive oil
    • 1 small leek , cut in half and sliced into half moon slices
    • 3 cloves garlic , minced
    • 3 carrots , peeled and sliced into about ¼-inch slices
    • 3 stalks celery , sliced into about ¼-inch slices
    • 8 ounces baby bella mushrooms , sliced (or about 227 grams)
    • 1 small sweet potato , cut into small cubes, about size of a dice
    • 1 teaspoon salt , divided
    • 1 teaspoon black pepper , divided
    • 1.5 teaspoons Herbes de Provence
    • 2 bay leaves
    • ¾ cup long grain and wild rice blend , rinsed (see 'Notes' below)
    • 7 cups low sodium vegetable broth (or more if you want a looser or thinner consistency, divided)
    • 4 handfuls baby spinach (about 3 or 4 loosely packed cups)

    Instructions

    Cashew Cream

    • To a small pot, add cashews, along with 2 cups of water. Bring to a simmer and cook 15 to 20 minutes or until cashews have softened. Drain & rinse. In a blender, blend cashews with ½ cup of veggie broth and nutritional yeast until smooth (stop to scrape sides of blender, as necessary). Set aside.
      Note: A high-powered blender works best here for the smoothest consistency.
      Note: If you'd rather not use the cashew cream, you can omit OR stir in 1 cup of half-and-half or heavy cream instead.

    Vegetable Rice Soup

    • Heat olive oil in a large pot (I use a Dutch oven) over medium heat.
    • Add leek and garlic. Cook 5 minutes, stirring often.
    • Add carrot, celery, and mushrooms. Cook 5 to 8 minutes, stirring often.
    • Add sweet potato, ½ teaspoon each of salt and pepper, and Herbes de Provence. Stir to combine.
    • Add bay leaves, rice (see note below), and 7 cups of veggie broth. Bring to a simmer, reduce to a low simmer, cover and cook 15 to 20 minutes or until veggies and rice are cooked. Remove bay leaves and discard.
      Note: A par-boiled long grain and wild rice blend is used here. My rice cook time was about 15 to 20 minutes. If you use anything that takes a little longer, you may way to add the rice first and then add the vegetables during the last 15 to 20 minutes of cook time so you don't overcook them.
    • Uncover and stir in baby spinach until wilted.
    • Stir in reserved cashew cream (or half-and-half or heavy cream if you are using dairy), remaining ½ teaspoon of salt, and remaining ½ teaspoon of black pepper. Stir to combine. Add baby spinach and stir through. It will wilt with the heat from the soup. Serve and enjoy!
      Note: If you want a looser or thinner consistency, add a little more broth and heat through.

    Notes

    • I use a long-grain and wild rice blend. My rice cook time was about 15 to 20 minutes. If you use anything that takes a little longer, you may way to start cooking the rice and add the vegetables during the last 15 to 20 minutes of cook time so it doesn’t overcook.
    • Speaking of rice, I wouldn’t recommend using, say, a quick-cooking rice here.
    • A little splash of vinegar in this soup upon serving is delicious!
    • Herbes de Provence is used (which is a mixture of herbs). You can find where you would get other herbs at your grocery. If you don’t have that on hand (or prefer to use something else), just use a mixture of herbs. Thyme, basil, oregano, rosemary and tarragon are all yummy.

    Nutrition (ESTIMATE ONLY)

    Calories: 197kcalCarbohydrates: 28gProtein: 5gFat: 7gSaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 466mgPotassium: 527mgFiber: 3gSugar: 5gVitamin A: 7796IUVitamin C: 8mgCalcium: 71mgIron: 2mg

    Nutrition estimate (if provided) is based on 1 Serving.

    Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.

    A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.

    Keyword hearty soup, veg soup, winter soup
    Tried this recipe? Snap a pic!Mention @dawn.girlheartfood or tag #girlheartfood

    © Girl Heart Food.  All images and content are COPYRIGHT PROTECTED. Please do not use any images without prior permission.  Please do not republish this recipe.  If you want to reference this recipe, link directly back to this post. Thank you.

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    Hi and welcome to Girl Heart Food! I’m Dawn and I’m so happy you stopped by. I LOVE to cook and share my recipes. I’m obsessed with cheese, fresh veggies and homemade nut butters. Being in the kitchen is my happy place. Hope you find something that inspires you to get into the kitchen too.

    More about Dawn →

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