Sizzling Rice Vegetable Soup

It's autumn, making soup is almost a default. Am really enjoy these simple and quick recipes. My foggy, scattered thinking is clearing up because of it too! For this recipe the sizzling rice is added individually to the bowls of family members not on GAPS. Even then, the rice is optional.

Bring to boil, cover and simmer for 45 minutes:
1/2 cup brown rice
1 cup water
sea salt
Meanwhile your vegetable are cooking:
Preheat oven to 400 degrees F
Coat a baking sheet with approximately 4 Tbs Rich Flavor extra virgin olive oil
Heat in oven until oil is hot
Drain any excess liquid from rice and spread even on baking sheet
Turn up heat to 500 degrees
Stir occasionally. Scrap crispy rice from baking sheet into bowl. Turn off oven and place bowl of rice in oven if soup is not ready yet.

Peel and slice or chop:
3 large carrots
4 stalks celery*
2 medium onions
Add:
3-4 cups homemade chicken broth
1/2 tsp sea salt
dash veggie pepper
1 tsp dried cilantro
1 tsp dried parsley
Cook until carrots are slightly firm
1 pint canned cabbage (or try using 1 cup homemade sauerkraut)*
*During the early stages of the GAPS diet you could put your celery and cabbage through your Champion juicer to eliminate excess fiber.

Ladle soup into cute little bowls and top with rice. As a side or an appetizer, serve Simple Ming homemade crab rangoons and crème fraîche mustard sauce.

Enjoy!

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