Fructose Free Basil-Parsley Snapper Rice Soup with Broccoli

Total time50 min

Prep time15 min

Cook time35 min

Fructose Free Basil-Parsley Snapper Rice Soup with Broccoli

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Ingredients

4 servings

For the soup

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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 note
Broccoli can be higher in excess fructose in larger portions, especially stalk-heavy servings; the small portion used here (about a cup or less per serving) keeps the fructose 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.

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