Low Sugar Basil-Parsley Snapper Rice Soup with Broccoli
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Learn more →Ingredients
4 servings
For the soup
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 2 stalks celery, thinly sliced
- ½ tsp salt, plus more to taste
- 6 cups water
- ½ cup jasmine rice, rinsed
- 3 cups broccoli florets, cut into bite-sized pieces (about 1 small head)
- 1 lb fresh red snapper fillets, skin removed, cut into 1-inch pieces
- ½ cup fresh basil leaves, roughly torn
- ½ cup fresh flat-leaf parsley leaves, roughly chopped
- 1 tbsp apple cider vinegar
Instructions
- 1
Heat the olive oil in a large 5–6 qt pot over medium heat until shimmering. Add the onion, carrots, celery, and 1/2 tsp salt, and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
- 2
Pour in the 6 cups of water and bring to a boil over high heat. Stir in the rinsed jasmine rice, reduce the heat to medium-low, and simmer, partially covered, until the rice is just tender, about 15 minutes.
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