This healthy lemongrass and wild rice soup has so much depth in flavor. It’s slow cooked with lemongrass, celery, white wine, and vegetable stock to allow the ingredients time to meld and intensify. It’s also an allergy-friendly recipe made with whole grain brown rice and wild rice. The chewy texture is addictive, and is somewhat of a cross between jasmine rice and barley.
Special Diet Notes: Lemongrass and Wild Rice Soup
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, top food allergen-free, and vegetarian.
Dairy-Free Lemongrass and Wild Rice Soup
The very long slow cooking gives this soup great flavor and texture – not unlike your grandma’s barley soup but without the gluten and with the amazing flavors of lemongrass and celery! The spinach can be omitted, if you aren't a fan of greens in soup.
Ingredients
Method
- Heat the oil in a large pan and add the onions and celery. Cover and sweat the vegetables for 20 to 25 minutes or until they are soft.
- Add the lemon grass and brown rice and sauté for 2 minutes. Add the wine and stock, bring the soup to a boil, reduce the heat to low, and cover. Let the soup simmer for 1 hour.
- Add the wild rice and continue to cook for another 30 minutes.
- Season the soup with salt and pepper, and stir in the spinach to wilt. Remove the lemongrass when serving.
Nutrition
Notes
Credit: This recipe was originally shared with us by the chefs at Foods Matter, a British resource for celiac and food allergies.
