Miso Vegetable RightRice Soup
Is there anything better than a warm, tasty bowl of soup on a chilly day? One of our favorites is this Miso Veggie Rice Soup, that’s packed with flavor and protein! This version uses RightRice, which is a shelf-stable grain made from 90 percent vegetables and has more than 2 times the protein, 5 times the fiber, and almost 40 percent fewer net carbs than regular rice!
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion diced
- 4 carrots thinly sliced
- 4 celery stalks thinly sliced
- 4 cups Miso Broth
- 4 cups water
- 1 package Original RightRice
- 1 teaspoon cracked black pepper
- salt to taste
Instructions
- In a large soup pot over medium heat, melt your coconut oil. Add the chopped onions, carrots + celery and sauté until softened, about 8-10 minutes.
- Pour in the miso broth and water into the bot and bring to a boil. Once boiling, add the Original RightRice, cover with a lid, and immediately turn off the heat. Remove the pot from the stovetop and let sit for 10 minutes. When the timer goes off, add the salt and pepper to the soup. Stir well, combining all ingredients. Serve with crackers!
- Leftovers can be saved in the fridge, but because of the rice absorbing the liquid, it is best eaten fresh and hot.