Vegetable Soup with Rice Croquettes

Name: Vegetable Soup with Rice Croquettes
Total time: 2400 s
Yield: Serves 3 servings
Ingredients: 2 carrots (well-washed, including the peels); 2 medium potatoes (with skin if clean); 1 celery stalk with leaves; 1 zucchini; 1/2 onion; 1 garlic clove; Salt and pepper to taste; 4 1/4 cups water or vegetable broth (1 liter); 1 cup cooked rice (can be from the day before); 1 egg; 2 tablespoons breadcrumbs (you can toast and grind stale bread); Salt, pepper, and spices to taste (oregano or parsley work well)

Cooking with Cristina @cook_111708851

This dish is inspired by making the most of every ingredient, a practice I learned from my grandmother. She had a special talent for turning simple things into something delicious, never wasting anything. What makes this recipe special is its focus on sustainability and care, transforming basic ingredients into a comforting meal that nourishes both body and soul.

My favorite way to cook it is to customize the flavors based on the season. In winter, I add fresh herbs like thyme or bay leaf for warmth, while in summer I go for a citrus touch with lemon zest.

Cooking with Cristina @cook_111708851

My favorite way to cook it is to customize the flavors based on the season. In winter, I add fresh herbs like thyme or bay leaf for warmth, while in summer I go for a citrus touch with lemon zest.

Saved

Ingredients

40 minutes

Serves 3 servings

Ingredients: for the soup:
2carrots (well-washed, including the peels)
2medium potatoes (with skin if clean)
1celery stalk with leaves
1zucchini
1/2onion
1garlic clove
Salt and pepper to taste
4 1/4 cupswater or vegetable broth (1 liter)
Total time to prepare this recipe is 40 minutes:- Ingredient prep: 10 minutes (wash, peel, and chop).- Soup cooking: 20 minutes- Croquette prep: 10 minutes
Ingredients: for the rice croquettes
1 cupcooked rice (can be from the day before)
1egg
2 tablespoonsbreadcrumbs (you can toast and grind stale bread)
Salt, pepper, and spices to taste (oregano or parsley work well)

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Steps

40 minutes

1

Preparation:
Vegetable soup:
- Wash the carrots, potatoes, and celery very well.
- Peel the carrots and potatoes (use the peels to add flavor to the broth).
- Chop the vegetables into small pieces.
2

In a pot with water or broth, add the carrot and potato peels along with the onion and garlic. Cook for 10 minutes to extract flavor.
- Strain the broth, discard the peels, and return the liquid to the pot.
- Add the chopped vegetables and cook for 15-20 minutes or until tender. Season with salt and pepper to taste.
3

Rice croquettes:
- In a bowl, mix the cooked rice with the egg, breadcrumbs, salt, and spices.
- Shape small balls or croquettes with your hands.
- Cook in a skillet with a little oil until golden and crispy.
4

To serve:
- Serve the soup hot with the rice croquettes on the side or dipped in the broth.