Harvest Vegetable Leftover rice soup

by Jonathan Cheung

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  • 2 tbsp/ 30mL Olive Oil
  • 1 large Onion, peeled and diced
  • 3-4 cloves garlic, crushed
  • 2 medium Carrots, peeled and diced
  • 1 stalk Celery, trimmed and diced
  • 1 large Red Bell Pepper, diced
  • 2 medium Parsnips peeled and diced
  • 2 large Plum Tomatoes, diced fine or 1 can Plum Tomatoes, crushed
  • 6-7 cups/ 1.5L-1.75L Good Quality Chicken Stock or Vegetable Stock
  • 1 thumb size piece of Parmesan Rind (optional)
  • 1 cup/ 250mL cooked Dainty Brown Rice
  • 1 cup/ 250mL leftover Roast Chicken (optional)
  • 4 large stalks Kale, ribs removed and coarsely chopped
  • Salt and Pepper to taste



Heat a large pot over medium-high heat. Add the oil. When hot, add the diced onion, garlic, carrot, celery, red bell pepper, and parsnips. Sauté for 3-4 minutes. Add the diced tomatoes or crushed canned tomatoes and bring to a simmer.


Cook for about 5 minutes and add the stock and parmesan rind if using. Bring back to a simmer and allow to cook for 10 minutes, or until the vegetables are soft.


Add in the cooked rice, leftover meat if using, and the chopped kale. Bring back to a simmer and cook for another 2 minutes.


Season generously with salt and pepper. Serve hot or store in the fridge for 3-4 days.


Note: If you have it, a dollop of Pesto on top would make this soup extra special!

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