Your refrigerator might be a gold-mine of ingredients for a quick and nutritious meal.

Yields1 Serving
 1 teaspoons of salt
 2 carrots, diced
 1 stalk of celery, diced
 3 diced mushrooms
 Few cherry tomatoes, halved
 ½ teaspoon of mushroom seasoning
 Few sprigs of cilantro
 Left over rice
 Drizzle of sesame oil
1

Bring one quart of water to a boil.
Add 2 teaspoons of salt.

2

Add the carrots, celery, cherry tomatoes, mushrooms, and mushroom seasoning.
Stir and let simmer for 2 minutes.

3

Add the leftover rice. (You can add as much or as little as you like)
Allow the soup to cook for an additional 3 minutes.

4

Add cilantro and stir.
Close the flame and drizzle sesame oil over the soup and serve.

5

Note, feel free to add any vegetables you have in the refrig to make your rendition of this easy-to-make soup.

CategoryCooking Method

Ingredients

 1 teaspoons of salt
 2 carrots, diced
 1 stalk of celery, diced
 3 diced mushrooms
 Few cherry tomatoes, halved
 ½ teaspoon of mushroom seasoning
 Few sprigs of cilantro
 Left over rice
 Drizzle of sesame oil

Directions

1

Bring one quart of water to a boil.
Add 2 teaspoons of salt.

2

Add the carrots, celery, cherry tomatoes, mushrooms, and mushroom seasoning.
Stir and let simmer for 2 minutes.

3

Add the leftover rice. (You can add as much or as little as you like)
Allow the soup to cook for an additional 3 minutes.

4

Add cilantro and stir.
Close the flame and drizzle sesame oil over the soup and serve.

5

Note, feel free to add any vegetables you have in the refrig to make your rendition of this easy-to-make soup.

SIX-MINUTE SOUP

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