Country oat and rice soup

Ingredients

• 2 onions
• 1 carrot
• 1 turnip
• 150 g celery (a small head)
• 30 g vegan butter
• 2 l water
• 1 tablespoon herbes de Provence
• 55 g quick oats
• 115 g rice
• Salt to taste
• Black pepper to taste
• Dried mint, to serve on the side (optional)

Missing an ingredient?

• What to use instead of rice
• What to use instead of onion
• What to use instead of vegan butter
• What to use instead of turnip
• What to use instead of black pepper
• What to use instead of carrots

Instructions

1. Cut the onion, carrot, turnip and celery into small pieces and fry them in the vegan butter over medium heat until they start to brown, about 10 minutes.
2. Transfer them to a pot with the water and herbs and cook until tender, about 30 minutes.
3. Mix the oats with a little cold water until there are no lumps and add them to the soup, stirring.
4. Rinse the rice, add it and cook until tender, about 18 minutes. Season with salt and pepper.
5. Some people add a little sugar. You can serve it with dried mint on the side, like pea soup.

Nutrition facts

Approximate, per serving (about 425 g). Calculated with data from USDA FoodData Central.