Pumpkin Rice Soup: oil free, dairy free, gluten free, yummy

On Sunday morning at 2am I woke up in excruciating pain in my lower right abdomen. Later, when nothing I tried worked, I gave in and went to the ER. They were not sure what was wrong but they got the pain to stop. Yesterday I stayed home to rest. I needed some soup to fuel my recovery. I came up with this hearty concoction. I think it would taste just as good without the carrots and kale.  If you try it let me know how it turns out.

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Ingredients
6 cups water
3 garlic cloves, chopped
1/2 tsp rosemary
1/2 tsp thyme
1 cup brown rice
1 cup cubed pumpkin
1 carrot, grated
1 cup kale ribbons
1 fresh verbena leaf. (optional)
Salt to taste.

Directions
1. Put everything except carrots and kale in a pot and simmer until nice and soupy, stirring occasionally.
2. When the rice is soft and the pumpkin begins to melt, add carrots and salt.
3. Simmer for 5 minutes or until carrots reaches desired tenderness.
4. Serve with kale ribbons.

What is your favorite “sick” food?

EDITHere is a link to the actual plant that I used.  Although it is a type of verbena I don’t think it is the same as lemon verbena

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