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Tyrolean Rice Soup

What you need: 

3-4 tablespoons corn or canola margarine (low fat does not work)
1 medium onion, medium dice
2 medium or one large carrot, shredded
1 rib celery, julienned
1 fist-sized potato, peeled and shredded
1/3-1/2 cup rice (short grain is preferable, long grain is ok)
2 cloves garlic, finely chopped, optional
4 cups water (have more on hand)
salt, to taste

What you do: 

1. Melt margarine in a stockpot and saute onion until soft. Add carrots and celery, saute about a minute and then add potato, rice, and garlic, if desired) and stir to coat with margarine.
2. Add water and a pinch of salt, raise heat and bring to a boil, stirring occasionally. Reduce heat and simmer, covered, about 20-30 minutes, with an occasional stir and adding water if the ingredients stop moving on the simmer.
3. Soup is done when rice is cooked through.
Variations: reducing the amount of water, or not adding any during simmering, makes this less soup-like and more risotto-ish.
since I live in Korea where celery is either non-existent or expensive, I have started using other crunchy and non-crunchy greens such as spinach, turnip greens,green peppers, and bok choy (soft greens make it look more asian).
I have replaced any of the vegetables at various times with zucchini, mushrooms, peas-- play with it, have fun... the only constant is the rice.
Serve with a nice, crusty Italian vegan bread.
The above proportions are basic and feed me quite well-I get about 3 bowls of soup out of it. This is easily multiplied by adding more water and increasing the amounts of vegetables and margarine proportionally (this is soul food, not low-fat, so don't knock the margarine).
Source of recipe: This recipe was handed down to me by my mother and grandmother and countless generations the days before Vatican II, Catholics went meatless (read: fish) on every Friday, not just during Lent. In the Tyrolean mountains where my grandma was born, however, fish wasn't cheap. Rice was, and this is what my great-grandma made every Friday until she went to the rest home.

Preparation Time: 
about an hour
Cooking Time: 
Recipe Category: 


I wanted to re-review this since it's probably been a good five years. I use this as a comfort food soup when I'm feeling ill, much the way omnis say they use chicken soup. I actually make this with unchicken broth, short grain rice, the optional garlic, and everything else as written (I use Earth Balance for my full-fat margarine). It's nothing that I crave when I want a lot of flavor and am feeling 100%, but the simple combo of veggies & rice in the broth & margarine goes over really well when I'm not (which is often, as I have a major chronic illness). I swear two of my favorite things about this soup are things I rarely do: combine potatoes with rice, and shred all my veggies instead of chopping them. It really adds to the appeal for me. Thanks again, Kevin.


I don't know if I did something wrong, but the soup basically didn't have any flavor. I didn't use low-fat margarine, or at least I don't think I did (had 70% fat). The ingredients were exactly according to the recipe. I was a little sceptical to begin with, since the only spice included is salt. I even put in the garlic. Maybe vegetable broth would have helped...


I made this and it turned out really really well. I shredded some zucchini, didn't add carrots, julienned some celery, and of course added TONS of natural salt. I loved it! Oh and I added broth instead of water.

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