This soup was inspired by my childhood, and is sure to warm your bones on a chilly fall night or when you may be feeling a tad under the weather.
One of my favorite meals of all time is my grandmother’s homemade chicken noodle soup. The secret ingredient in the soup is Hungarian paprika, which is a staple in a Hungarian household. Ever since I’ve been vegan, and more recently gluten-free, I haven’t been able to eat my grandmother’s soup. I’ve tried numerous versions using no chicken or wheat ingredients, but never have seemed to capture the same richness as the original soup.
That is until this rice and potato soup recipe.
It’s still not grandma’s, but it’s as close as I can get without the same ingredients and her magic touch.
It has many similar ingredients, the potato, onion, celery, carrots, garlic, and of course, paprika. But instead of egg noodles, my recipe subs in brown rice. I also add zucchini for another layer of flavor.
Trust me, it’s delicious.
2 small yukon gold potatoes, peeled
2/3 cup cooked brown rice
1 clove garlic, crushed
1 cipollini onion
2 stalks celery
5 baby carrots/ 1 large carrot
1 small zucchini, peeled
2 cups vegetable stock
2 cups water
Salt and pepper to taste
1-2 tablespoons paprika (sweet not smoked)
In a large soup pot, add water, broth, crushed garlic, paprika, salt and pepper. Bring to a boil. Meanwhile, cut up other vegetables into bite-sized pieces. Add the potatoes, celery, onion, and carrot. Cook at a medium boil for 5 minutes. Then add zucchini and cook for another 15 minutes, until all the vegetables are fork-tender. It will vary depending on how big your bite-sized pieces are. Cover and reduce to a simmer. Let simmer at least another 15 minutes before serving.
Makes 2 big bowls.