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Forbidden Rice Soup

Forbidden Rice Soup

Forbidden Rice Soup is purple. It’s a comforting kind of purple, with lots of veggies peeking out of the soup, but purple-ish grey is not a color that many are accustomed to when looking into their soup bowl.  So be prepared.

That being said, it may just be the most comforting, creamy, luscious of all purple soups. The warming scent of the herbs make the earthy taste of the veggies & the nutty taste of the rice all sing together nicely. Try it with some homemade bread spread thickly with good butter.

Also, this recipe makes a ton which makes it perfect for a jar to keep & a jar to give for meal trains/ take them a meal/ Bikor Cholim.

And purple food may just be the color of the season!


Forbidden Rice Soup


1 Onion, diced

4 Celery, diced

4 Carrots, diced

2 Sweet Potatoes, peeled & diced

1/4 Cup Coconut Oil

1 Tablespoon Fresh Sage

1 Tablespoon Fresh Thyme

1/2 Teaspoon Poultry Seasoning

1 1/2 Cups Forbidden Rice

3 Cups Water for cooking Rice

8 Cups Water

7-8 Teaspoons Osem Parve Chicken Consumme

1 Can Coconut Milk

1/4 Cup Flour

1/4 Cup Water to mix with Flour

1/4 Cup Kale, torn into small pieces



Melt Coconut Oil in a large soup pot.


Add Onions, Celery & Carrots & sauté for 3-4 minutes.


Add Sweet Potatoes & sauté for an addition 3-4 minutes, stirring occasionally.


Add Sage, Thyme & Poultry Seasoning.


Add 8 Cups Water & 7-8 Teaspoons Osem Parve Chicken Consumme. Stir. Simmer on low for 15-20 minutes.


While Soup is simmering make Forbidden Rice: wash rice, boil 3 cups of water, add rice to water, return to boil, lower heat, cover & simmer until cooked, approx. 15 minutes.


Add most of the cooked rice (leave about 1/2 Cup reserved in case it isn’t needed. Stir.


Add Coconut Milk. Let simmer on low for 3-4 minutes.


While soup is simmering combine flour & 1/4 water in small bowl making sure there aren’t any lumps. Add broth to flour mixture & then slowly pour it all into soup pot, stirring as you pour.


Let simmer another 5-6 minutes.


Now check consistency – add remaining rice if needed.


Tear Kale into very small pieces & add to soup just before serving.


Ta Da! You’re Done!


Note: Soup, like many other foods is even richer the next day. You may need to thin the broth with a bit of water when reheating.


Ema (Eeeeee-Mah, sometimes written Imma) is Hebrew for Mom. 100's of people call Eve Ema and it warms her heart.

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