Lemony Basmati Rice + Cumin Soup

Just one of those days soup is tasting REAL good!…brrr. This soup was inspired by one that my sister use to make except with potatoes. Seeing as we haven’t made it in years, and I don’t actually have a recipe for it – I forged this Lemony Basmati Rice + Cumin Soup from my memory bank$$$.

This bowl is really ALL about comfort. Fragrant, simple, easy slurping packing just enough weight to feel like a meal, but not over filling. Topped with additional goodies like fresh cilantro, jalapeño, and chives, this soup definitely wakes up the senses. *It could have also been that the jalapeño was SUPER hot that day – oy, still recovering.

Lemony Basmati Rice + Cumin Soup
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 
This bowl is really ALL about comfort. Fragrant, simple, easy slurping packing just enough weight to feel like a meal, but not over filling. Topped with additional goodies like fresh cilantro, jalapeño, and chives, this soup definitely wakes up the senses. 
Course: appetizer, side dish, main
Cuisine: *plant based + gluten free
Keyword: lemony, basmati, rice, cumin, soup
Servings: 4 bowls
Author: thecrimsonsink
Ingredients
Lemony Basmati Rice + Cumin Soup
  • 2 tbsp plant based butter *salted
  • 2 tsp whole cumin seeds
  • 1/2-1 tsp fresh turmeric
  • 1 sweet onion, finely chopped
  • 3 large garlic cloves, minced
  • 1/2 tbsp fresh ginger, finely grated
  • 6 cups organic vegetable broth *low sodium
  • 1/3 cup + 1tbsp fresh lemon juice (2 large lemons)
  • 3/4 tsp sea salt or to taste
  • 2 tsp pure maple syrup
  • 1 cup organic brown basmati rice
  • 1 small bunch fresh cilantro, chopped
  • 1 jalapeno, finely sliced
  • 1 small bunch chives, roughly chopped
Roux
  • 4 tbsp white flour
  • 3 tbsp plant based butter
  • 1 cup unsweetened almond milk, room temp.
Instructions
Lemony Basmati Rice + Cumin Soup
  1. Add the butter, cumin seed, and turmeric to a large deep pan and place over med./low heat. Stirring often, sauté for a few minutes, or until fragrant – the cumin should have darkened slightly (browned).

  2. Add the onion, garlic, and ginger. Sauté for another 3-5mins, or until the onion begins to appear translucent.
  3. Pour in the broth, lemon juice, salt, and maple syrup. Stir well. Bring to a gentle boil.

  4. Once boiling, add the rice. Stir well, and place a lid on the pan reducing the heat if needed. Simmer for 40-50mins, removing the lid at about the 20min mark. *When deciding if your rice is nearing ‘completion’, the grains should be tender, but still have a bit of a bite (al dente) as they’ll continue cooking once the heat is turned off.
  5. *While waiting for the rice to cook, prepare the roux.
  6. Turn the heat to low, and carefully pour in the thickened roux mixture. Stir well to combine. Toss in a few fresh lemon slices and keep over low heat for another 5mins, then turn off.
  7. Serve warm. Top with fresh cilantro and sliced jalapeño.
Roux
  1. Place a small skillet over med./low heat. Add to the skillet the butter. Once melted, sprinkle in the flour while whisking. Whisk well and cook for about 3mins allowing the roux to bubble slightly in between whisking – cooks out the floury taste.
  2. Turn the heat to low and slowly pour in the almond milk while whisking. Bring to a gentle simmer, still whisking as the mixture thickens.
  3. Remove from heat. Add to the soup once ready.
Recipe Notes

~ The rice in the soup will absorb the broth as it sits, so don’t worry if you need to add more liquid. Adjust any flavours as per preferences.

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