Jade Garden Soup Recipe

Heat olive oil in a large saucepan over medium heat. Stir in onion carrot and celery; cook and stir until the onion has softened and turned translucent and the vegetables are tender about 5 minutes.

Pour in chicken stock and rice; bring to a boil. Cover reduce heat to low and simmer for 35 minutes or until rice is soft.

Stir in spinach lettuce and parsley; cook just until wilted. Season with salt black pepper and cayenne pepper. Use an immersion blender (or blend in batches in a blender) until smooth. The soup may be thinned with more broth if desired. Refrigerate overnight before serving. Garnish as desired.