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Vegetable & brown rice soup

A pan of soup with chunky vegetables and rice

Vegetable & brown rice soup

Name: Vegetable & brown rice soup
Prep time: 18 min
Cook time: 50 min
Total time: 1 h 8 min
Yield: 4
Ingredients: 2tbsp cold-pressed rapeseed oil; 1 medium onion halved and sliced; 1.2l vegetable stock; 2 garlic cloves finely sliced; 2 celery sticks trimmed and thinly sliced; 2 carrots cut into chunks; 2 medium parsnips cut into chunks; 1tbsp finely chopped thyme leaves; 100g wholegrain rice; 2 leeks sliced; parsley to garnish

Justine Pattison

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Serves 4

Easy

Prep: 18 mins

Cook: 50 mins

A star rating of 3 out of 5.8 ratingsRate

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Brown rice adds extra substance to this vitamin-packed soup. If you've got leftovers, blitz them into a smooth soup to enjoy the next day

Freezable

Egg-free

High-fibre

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2tbsp cold-pressed rapeseed oil
1 medium onion

halved and sliced
1.2l vegetable stock
2 garlic cloves

finely sliced
2 celery sticks

trimmed and thinly sliced
2 carrots

cut into chunks
2 medium parsnips

cut into chunks
1tbsp finely chopped thyme leaves
100g wholegrain rice
2 leeks

sliced
parsley

to garnish

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Nutrition: per serving

kcal263
fat8g

low
saturates1g
carbs37g
sugars12g

low
fibre10g
protein6g
salt0.81g

Method

step 1

Heat the oil in a large nonstick pan and add the onion, garlic, celery, carrots, parsnips and thyme. Cover with a lid and cook gently for 15 mins, stirring occasionally, until the onions are softened and beginning to colour. Add the rice and pour in the stock. Bring to the boil, then reduce the heat to a simmer and cook, uncovered, for 15 mins, stirring occasionally.
step 2

Season to taste with salt and freshly ground black pepper, then stir in the leeks. Return to a gentle simmer and cook for a further 5 mins or until the leeks have softened. Adjust the seasoning to taste and blitz half the soup with a stick blender, leaving the other half chunky, if you like. Top with the parsley and serve in deep bowls.

RECIPE TIPS

STORING LEFTOVERS

Once cool, leftovers can be stored in the fridge for up to 2 days, or covered and frozen for up to 1 month. Thaw overnight in the fridge and reheat in a saucepan until piping hot throughout.

Recipe from Good Food magazine, December 2015

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A star rating of 3 out of 5.8 ratings

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