Home elimination diet Steph’s Tasty Garden Veggie & Rice Soup

Steph’s Tasty Garden Veggie & Rice Soup

written by Head Health Nutter February 21, 2010

Although the sun is setting later these days in Canada (yay!), it’s still very chilly. Soups are a great way to warm up, get your recommended vegetable intake and fill your belly with a low-calorie, high-nutrient meal.

Thanks to the rice and variety of veggies, this soup is uber hearty. It’s also simple enough to throw together when you’re short on time; just make sure to cook your brown rice ahead of time.

And since it’s short on spice but just flavourful enough with a few herbs, it’s guaranteed to please those who have sensitive palettes!

Steph's Tasty Garden Veggie & Rice Soup

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Serves: 12 Prep Time: Cooking Time:


  • 2.5 cups brown rice, cooked
  • 6.5 cups broth, veggie or chicken
  • 1.5 cups filtered water
  • 3 garlic cloves, chopped
  • 2 small onions, chopped
  • 2 stalks celery, chopped
  • 2 carrots, peeled and chopped
  • 1 zucchini, quartered and chopped
  • 1/2 small green cabbage, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 2 cups cauliflower, chopped
  • 1 tsp each dried thyme, marjoram, rosemary
  • sea salt and pepper, to taste.


  1. Place broth in pot (with fitted lid) and bring to a boil.
  2. Add veggies and herbs.
  3. Bring to a boil, reduce heat, cover and simmer for 15 to 30 minutes.
  4. Add cooked brown rice.
  5. Bring soup to a boil again, then reduce heat and let simmer, covered for another 10 minutes.
  6. Season soup with freshly ground pepper and sea salt.
  7. Enjoy!

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Donna January 1, 2013 at 10:53 am

This recipi was so delicious. Thank you.

Head Health Nutter January 8, 2013 at 11:38 pm

Whoop Whoop! So happy that you liked this recipe, Donna!


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