Fructose Free Basil-Parsley Snapper Rice Soup with Broccoli
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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)
Ingredient noteLarger servings of broccoli add up in fermentable sugars that a low fructose diet watches; the small portion used here (about a cup or less per serving) keeps that load low, so it is likely Low Fructose. If you prefer to always avoid broccoli heads, please tap it and change its rating to Red.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!