I can’t believe I haven’t published this recipe yet!
Really, this recipe is really old. It’s odd how it slipped past me for so long to publish it on the website .
I created this recipe when I was living with my parents back in July of 2014. While my parents and siblings had activities throughout the day, I sat at home.
During this period I wanted to fill my spare time with cooking and preparing food. I already prepared my own meals three times per day, but I wanted to do more. This recipe was an attempt to help my busy mother out by making a meal for the whole family.
The recipe is simple and comforting because my family isn’t interested in eating elaborate ideas that I come up with. Most of my family members are wary of my creativity towards food and cooking. To be fair, most of my food ideas do come out tasty. At least to me.
So out of respect for their dietary preferences, I made this soup that is familiar. Nothing complicated, nothing fancy. But still healthy and delicious.
Starch Heart Soup is for whenever you’re in the mood for something warm and filling. This soup is delicious without requiring much preparation or attention. A wonderful meal to make when you’re feeling under the weather, frosty or too frazzled to put much effort into a meal.
Vegan and free of added salt, sugar, fat, gluten, soy, nuts and seeds
Reasons to love this recipe: homey, filling, easy preparation,
- 4 cloves garlic, minced
- 2 brown onions, diced
- 8 medium/large white potatoes, peeled and chopped into medium pieces
- 2 carrots, grated
- 2 stalks celery, diced
- 2 c brown rice, soaked/sprouted
- 8 c vegetable broth or water
- 2 tbsp dry parsley
- 1 tsp dry oregano
- black pepper, to taste
Add all ingredients into a large pot. Bring the ingredients to a boil then turn down to a simmer. Cover and allow the soup to simmer for 50-60 minutes. Stir the soup every 10-15 minutes and check liquid levels. If the soup seems to be drying out add another cup of liquid. Allow the soup to cool for 5 minutes before enjoying.