Vegan Stuffed Pepper Soup: A Flavorful Plant-Based Delight
Ingredients:
- 1/2 kilo mushrooms, finely chopped (a mix of mushroom varieties adds depth of flavor)
- 1 small onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 cups low-sodium vegetable broth (or more, as needed)
- 1 can (14.5 oz) tomato sauce
- 3/4 cup raw rice (jasmine or preferred variety)
- Kosher salt and black pepper, to taste
Instructions:
- In a large saucepan or casserole dish, heat a drizzle of olive oil over medium heat.
- Add the finely chopped mushrooms and sauté until they release their moisture and begin to brown, approximately 5-7 minutes. Stir occasionally to ensure even cooking.
- Incorporate the chopped onion and bell peppers into the mushrooms. Sauté for an additional 3-4 minutes until they begin to soften.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour in the vegetable broth and tomato sauce, bringing the mixture to a gentle boil. Reduce the heat to a simmer and allow it to cook for approximately 15 minutes, allowing the flavors to meld.
- Add the raw rice to the mushroom and vegetable mixture, stirring well to combine.
- Cover the casserole dish or saucepan and let it simmer for 15-20 minutes or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking, and add more vegetable broth if needed to achieve your desired consistency.
- Season the Vegan Stuffed Pepper Soup with kosher salt and black pepper according to taste preferences.
- Once the rice is cooked to perfection, remove the soup from heat and let it sit for a few minutes to allow the flavors to meld before serving.
Conclusion:
This Vegan Stuffed Pepper Soup offers a delightful twist on the classic stuffed pepper recipe, delivering all the comforting flavors in a convenient and nourishing soup format. Packed with wholesome ingredients and bursting with vibrant colors and textures, it’s sure to become a favorite in your plant-based repertoire. Whether enjoyed as a hearty meal on its own or paired with crusty bread for a complete dining experience, this soup is bound to satisfy both your hunger and your taste buds. So gather your ingredients and savor the deliciousness of this flavorful and satisfying dish.
Vegan Stuffed pepper soup
Ingredients:
- 1/2 kilo mushrooms, finely chopped (you can use a mix of different mushroom varieties for extra flavor)
- 1 small onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 cups low-sodium vegetable broth (or more, as needed)
- 1 can (14.5 oz) tomato sauce
- 3/4 cup raw rice (jasmine or any preferred rice variety)
- Kosher salt and black pepper to taste
Instructions:
- In a large saucepan or casserole dish, heat some olive oil over medium heat.
- Add the finely chopped mushrooms and sauté until they release their moisture and begin to brown, about 5-7 minutes. Stir occasionally.
- Add the chopped onion and bell peppers to the mushrooms. Sauté for another 3-4 minutes, until they start to soften.
- Stir in the minced garlic and cook for an additional minute, until fragrant.
- Pour in the vegetable broth, tomato sauce, and bring the mixture to a boil. Reduce the heat to a simmer and let it cook for about 15 minutes, allowing the flavors to meld.
- Add the raw rice to the mushroom and vegetable mixture. Stir well to combine.
- Cover the casserole dish or saucepan, and let it simmer for 15-20 minutes or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking, and add more vegetable broth if needed to reach your desired consistency.
- Season the Vegan Mushroom and Sausage Rice Casserole with kosher salt and black pepper to taste.
- Once the rice is cooked, remove from heat and let it sit for a few minutes before serving.