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Rice Soup with Veggies
  • 8 Cups chicken broth - for babies without salt (2 lt.)
  • 16 oz. mixed greens - kale brussels sprouts, broccoli, green cabbage, red cabbage (450gr.)
  • 1 leek
  • 2 carrots
  • 1 Cup rice 200gr.
  • 1 Tbsp minced parsley
  • 1 Tbsp grated Parmesan cheese for each portion
  • 1 Tbsp Extra Virgin Olive Oil for each portion
  1. Chop the greens in small stripes, grate the carrots, slice the leek thinly
  2. Place 1 ladle of chicken broth in a big pot
  3. Turn the heat on and warm the broth for 1 minute
  4. Add the carrots and the leek and sauté for 3 minutes
  5. Add the greens and the remaining broth, stir
  6. When the soup starts bubbling, reduce the heat and simmer uncovered for 20 minutes
  7. Add the rice and cook for 15 min (or follow the cooking time on the rice packaging)
  8. When the soup is ready, mince some fresh parsley and add it to the mix
  9. If you are serving the soup to a baby, remove a small quantity and puree it with an immersion blender.
  10. Serve warm with some grated Parmesan cheese and a drizzle of Olive Oil on top.
  11. If you are serving the soup to the whole family, once removed the baby portion, you can adjust with some salt.
  12. Enjoy!!