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Parve
Easy
15 Servings
Allergens 
No Allergens specified
2 Hours, 30 Minutes
Diets
This hearty and comforting bowl is packed with a medley of vegetables and savory flavors, making it the perfect go-to for a cozy, satisfying meal on chilly evenings.
Yield 15-18 bowls
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2 tablespoons olive oil (optional; you can also use water to sauté)
2 leeks, white part only, chopped
4 cloves garlic, pressed (optional)
2 fennel, chopped (optional)
4 stalks celery, thickly sliced
2 large carrots, halved and thickly sliced
2 Yukon gold potato, peeled and cut in chunks
1 sweet potato, peeled and cut in chunks
1 cup cubed butternut squash
1 zucchini, cut in 1/4 lengthwise and thickly sliced
1 yellow squash, cut in 1/4 lengthwise and thickly sliced
1 turnip, peeled and cut in cubes (smaller than chunks)
1 cup short grain brown or Arborio rice
12 cups water
1 and 1/2 tablespoons sea salt (adjust to taste)
pepper, to taste
fresh or dried herbs for flavor, to taste – dill, parsley thyme, basil (optional)
In a large pot, sauté leeks in oil (or simply sauté in water using a water sauté method) on a low flame for about 10 minutes until soft. Add fennel and continue to sauté for five minutes, then add garlic. if using, and sauté just until fragrant.
Slice, chunk, or cube all the other veggies (I suggest cutting different veggies in different size chunks or cubes for variety of texture). Add veggies to soup along with rice, water, and spices. Bring to a boil. Mix soup, then reduce to simmer.
Cook on low for two to three hours, mixing once an hour to make sure the rice doesn’t stick to the bottom. This is a thick soup; to thin, add one to two cups of water.
Taste and adjust seasoning to preference.
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