Kicked Up Rainbow Vegetable Soup
Kicked up rainbow vegetable soup is not ramen by any stretch of the imagination, but it's spicy, savory, and good -- and it hit the spot with just enough of that spicy-savory ramen-type flavor I was craving. Try it for a different twist on your usual vegetable soup recipe.
Servings 6
Ingredients
- for the soup
- 1 tablespoon olive oil
- ½ teaspoon sesame oil (optional, but recommended)
- ½ a medium yellow onion, chopped
- 2 stalks celery, chopped
- 1.5 tablespoon minced garlic (about 9 cloves)
- 12 oz chopped rainbow carrots (about 2 cups; use regular if you don't have rainbow)
- ½ lb fresh green beans, trimmed and halved
- 8 oz mushrooms, chopped
- 32 oz vegetable broth
- 2 cups water
- 1 14.5 oz can diced tomatoes (mine were petite diced with garlic & olive oil)
- Sea salt, to taste
- Black pepper, to taste
- 1 teaspoon ginger
- 1 teaspoon basil
- 1 teaspoon thyme
- 1 tablespoon Sriracha (if you're sensitive to spice, start out with ½ tablespoon and adjust to taste)
- 1 tablespoon soy sauce
- for the serving
- 2 cups cooked rice
- Six eggs, poached
- Chopped green onions, for garnish
Instructions
- Start rice cooking, if not using leftover cooked rice.
- Heat olive and sesame oils over medium heat in Dutch oven or soup pot until shimmering, then add carrots and saute for 15 minutes or until they begin to soften. Add onion, garlic and celery and saute for another ten minutes, adding a little more olive oil if necessary.
- Add mushrooms and green beans and saute for another three minutes or until green beans turn bright green, then stir in all other ingredients up to (but not including) rice and bring soup to a boil.
- Stir, reduce heat to medium-low, and cover. Simmer, stirring occasionally, for 30-45 minutes until veggies are tender and flavors have blended. When soup is almost done, poach your eggs and chop your green onions.
- To serve, add ⅓ cup cooked rice to the bottom of each bowl and ladle the vegetable soup on top. Top each bowl with a poached egg (see note) and garnish with chopped green onions. Add more Sriracha to taste, if desired.
Notes
Since I initially made this soup for lunch and just wanted a poached egg for one at this point, I quick poached mine in the microwave (in my higher powered microwave it takes exactly 47 seconds). If you're poaching all the eggs at once, here are easy instructions for how to poach an egg. You'll want to cook the eggs right before serving the soup. (This vegetarian soup recipe can also easily be made gluten free, if you use GF soy sauce.)