Postpartum recipe: vegetable & rice soup

The warm bone broth and well-cooked vegetables in this soup make it both incredibly nourishing and easy to digest for new moms.

Serves 4.

  • 2 Tbs. olive oil, plus more for drizzling
  • 2 carrots, halved lengthwise and thinly sliced
  • 2 small parsnips, diced
  • 2 zucchini, halved lengthwise and thinly sliced
  • Salt and freshly ground pepper, to taste
  • 6 cups bone broth
  • 2 cups cooked basmati rice
  • 1/4 cup chopped fresh flat-leaf parsley or oregano
  1. Cook the rice according to the package instructions.
  2. In a soup pot over medium-high heat, warm the 2 Tbs. olive oil. Add the carrots, parsnips and zucchini and sauté until softened, about 5 minutes. Season with salt and pepper.
  3. Stir in the broth and bring to a boil.
  4. Remove from the heat. Stir in the parsley or oregano, and season with salt and pepper
  5. Ladle the soup into warmed bowls, drizzle with olive oil and serve immediately.

Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).

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