Potato Rice Soup

Serves 4


  • 1 garlic clove
  • 4 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 1 medium potato, peeled and diced
  • 1 cup white rice
  • 2 cups vegetable broth
  • 2 cups water
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon grated non-dairy Parmesan cheese

Gently saute garlic clove in oil until golden brown. Add onion, potato, rice, broth, water and parsley. Stir, bring to a boil and let simmer for 1 hour, stirring occasionally. Just before serving, stir in the grated non-dairy cheese. This is best served immediately with additional non-dairy cheese sprinkled on top of each serving. Fr. Joseph also suggests serving this dish with crusty Italian bread and margarine.