8 Servings
45 Minutes
Allergens
The “cream” in this soup is made by blending rice. You can add less water, if you like a thicker soup.
Sauté onion in oil until clear; add water and rice and cook until soft.
Blend with hand blender or purée in food processor and return to pot.
Mix in remaining ingredients and bring to a boil. Simmer 10 to 15 minutes.
Photography and Styling by Chavi Feldman
