a warm soup for a rainy day..

Another brilliant way to clear my fridge with a lot of different kinds of veggies is to make a big pot of veggie soup.  I used a little rice to give the soup a starchy and hearty feel but we can always use pasta or other types of noodles.  The fun thing about cooking is to utilize what we already have in our kitchen.  Have a lovely day! 

Ingredients (for 4-6 servings)

3 carrots, chopped in small bits

5 celery stalks, chopped in small bits

1 zucchini, chopped in small chunks

1 jalapeño, thinly chopped

1 red onion, finely chopped

2 garlic cloves, finely chopped

1 cup cooked edamame

1 bunch fresh asparagus, chopped in small bits

1 vegetable stock tablet

1 cup rice

3-4 cups water

1/2 glass of white wine

grated parmesan

1 bunch fresh basil leaves, chopped

extra-virgin olive oil

Instructions:  1) Preheat a pot with oil under medium heat  2) Add onion, jalapeño and garlic, stir fry for 1-2 minutes and make sure they are not burnt.  3) Add garlic, carrot and celery, stir a bit to avoid burnt; cook for about 3-5 minutes then add the rest of the vegetables such as zucchini, edamame, asparagus, and chopped basil leaves.  4) Add white wine and cook under high heat to allow the alcohol evaporates  5) Add water, rice and vegetable stock tablet, cover the pot with a  lid.  6) Let the pot of soup boil for a few minutes then lower the heat to simmer for 15-20 minutes.  7) Turn off the heat and serve with fresh grated parmesan and garnish with some basil leaves.  Drizzle a little olive oil on top and serve..  :) yummy