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Stone Soup

Chef.Graeme.Wood's picture
Ingredients
  Water 5 Cup (80 tbs)
  Nutritional yeast 17 Tablespoon (1 Cup Plus 1 Tablespoon)
  Yeast 1⁄4 Ounce
  Tamari 5 Tablespoon
  Celery seed 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cooked sliced carrots 2 Cup (32 tbs)
  Cooked rice 2 Cup (32 tbs)
Directions

MAKING
1. In a skillet or a heavy bottomed saucepan, dissolve the yeast in the water and tamari.
2. Stir in the celery seeds and seasonings.
3. Finally add the carrots and rice. Stir to mix.
4. Place the saucepan on a low flame and simmer the soup for 15-20 minutes, stirring occasionally.

SERVING
5. Ladle out the soup into deep dish soup plates and serve hot with crust bread.
6. You could use any left over vegetables, tofu or other grains as well to make this nutritious and quick soup for dinner.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Rice
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
2

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