Eat your green veggies in a very easy and delicious way with this Supergreen Mushroom Alborio Soup! I don’t know about you, but while growing up, my favorite kind of soup back in El Salvador used to be chicken soup with RICE in it! As weird as it may sound, rice in soup takes me back home and makes me remember how much I loved running to the table when my grandma called me to eat Lunch.
Scroll down to the watch the recipe be made!
Supergreen Mushroom Alborio Soup
This soup is full of goodness. It might look green and boring, but the vegan basil pesto gives it such a GOOD KICK!
I cannot stop telling you how much I truly love it, and besides, it's pretty filling.
This is my favorite vegan soup (of all my vegan soup recipes) and I cannot wait for you to taste it!
Save RecipeIngredients
1/4 tsp. Kosher salt
1 1/4 c. celery
1/2 c. shallots/onions
1/4 c. garlic
1 c. alborio rice
8 cups vegetable broth
3 cups broccoli
3 cups sliced spinach
1 cup sliced mushrooms
vegan basil pesto
Instructions
- Heat a saucepot on medium and add water instead of oil.
- Add salt, celery, shallots, and garlic.
- Cook 8 minutes or until golden, stirring.
- Add 1 cup vegetable broth and alborio rice.
- Add broccoli.
- Heat to simmering on high. Cover pot.
- Reduce heat to medium-low; simmer 15 minutes, stirring occasionally.
- Add spinach and mushrooms.
- Simmer 8 to 10 minutes or until rice and veggies are softened.
- Remove from heat. Stir in basil pesto to taste.
Calories
786 cal
Fat
8 g
Carbs
133 g
Protein
20 g
7.8.1.2
29
https://beetabella.com/supergreen-soup/
Laura Perez Gavidia
