Rustic Broccoli and Brown Rice Soup.
Ingredients
- 1 cup brown rice soaked for 20 minutes and rinsed
- 2 cups filtered water
- 1 small sweet onion diced small
- 4 cloves garlic minced
- 1 tablespoon grass-fed ghee or butter/olive oil
- 1 pound fresh broccoli florets
- 1 tablespoon avocado oil or avocado oil spray
- ½ cup chicken bone broth
- 4 cups vegetable broth
- salt and pepper to taste
- Pecorino Romano or parmesan for serving
Instructions
- Preheat oven to 375℉. In a large soup pot over medium heat, add the ghee, onions, garlic, and a sprinkle of salt. Sauté for 4-5 minutes until softened.Next, add the brown rice and stir for 1-2 minutes to lightly toast the rice.
- Pour in the water, cover the rice with a lid, and raise the heat to bring to a boil. Then lower the heat to low and simmer for 25 minutes or until the rice is tender.
- Next, place the trimmed broccoli florets on a parchment lined baking sheet. Spray or drizzle with avocado oil, then sprinkle with salt and pepper. Roast for 20 minutes until lightly browned on the edges.
- After the broccoli is done, mash the broccoli with the back of a wooden spoon or a potato masher. Add the broccoli, bone broth, vegetable broth, and pepper to the soup pot. Simmer an additional 5 minutes.
- Serve with freshly grated pecorino Romano or parmesan cheese and a crack of fresh black pepper.