Vegetable Confetti Soup

5 from 1 vote

Recipe from Two Peas and Their Pod

2 tablespoons olive oil
1 large sweet onion chopped
1 large shallot chopped
1 clove garlic chopped
2 medium leeks-white and light green parts sliced and washed to remove sand
1 ½ cups mixed grains- white and brown rice wild rice, red and white quinoa, French lentils and barley. Feel free to use whatever grains you like or have on hand.
3 cups water
2 large stalks celery chopped
3 large carrots chopped
2 medium parsnips peeled and chopped
1/2 celery root peeled and chopped
1 small yam peeled and chopped
1 small sweet potato peeled and chopped
Juice of 1 lemon and a 3 inch strip of zest I use a potato peeler
3 quarts vegetable or chicken stock
Salt and pepper to taste
1/2 cup chopped parsley

1. In a large pot, heat olive oil over medium heat. Saute onion, shallot, garlic, and leeks until opaque, but not yet browning. Add mixed grains and saute until grain is slightly toasted and aromatics begin to brown. Add water and simmer until reduced by half.
2. Add vegetables, lemon, and stock. Simmer until vegetables and rice are tender, about 25-30 minutes. Add salt and pepper to taste. Just before removing from heat add minced parsley.
3. Serve warm with bread and cheese, if desired.
Makes a very large pot of soup. This soup freezes well.