Sopa de Arroz (pronounced: so-pa deh ah-roze) is a Colombian soup made with rice. It’s traditionally topped with hogao, but I also like to top it with avocado! I always include veggies whenever I get a chance. They can be frozen, fresh, or canned…whatever you have on hand! This recipe includes lentils, green peas, and kale but you could also add spinach or green beans!
Sopa de arroz is so easy to make; it’s warm, comforting, brothy, and feels just like a warm hug!
What You’ll Need:
- 4 cups of water
- 2 cups of veggie broth
- ½ cup of long grain white rice
- ½ cup of canned lentils
- ½ cup of finely diced green onion
- ½ cup of green peas
- ½ cup of kale
- ⅓ cup of diced yukon potato
- 3 tablespoons of olive oil
- 1.5 teaspoon of minced garlic
- 1 teaspoon of dry cilantro
- 1 teaspoon of vegan butter
- ½ teaspoon of salt
- ½ teaspoon of pepper
- Optional Toppings: fried egg, hogao, cilantro, avocado
Directions:
- Bring a pot to medium heat and add the olive oil and garlic.
- Once the garlic starts to cook and becomes fragrant, add the green onion and sauté for about 2 minutes.
- Meanwhile, place the rice in a strainer and rinse thoroughly under running water.
- Next, add the rice, lentils, peas, kale, potato, and vegan butter to the pot and quickly coat with the olive oil mixture.
- Then, add the water, veggie broth, cilantro, salt, and black pepper and bring to a boil.
- After the water comes to a boil, cover the pot with the lid and cook on low/medium heat for 20 minutes.
- Remove from heat and serve.
- Optional: Top with a fried egg, hogao, and cilantro.
