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Nutrition: per serving

  • kcal263
  • fat8g
    low
  • saturates1g
  • carbs37g
  • sugars12g
    low
  • fibre10g
  • protein6g
  • salt0.81g
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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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Comments, questions and tips (6)

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Overall rating

A star rating of 3 out of 5.8 ratings

Belinda45

I have just made this soup, but wish I’d read the comments first. I puréed it, as that suits everyone in my family. It definitely needs 2 stock cubes added. For a kick, two teaspoons of medium curry powder could be added.

pennyhm9sisMI

Will definitely have to do something with this soup to make it acceptable. Very bland. Will try the stock cube solution. On the other hand all the ingredients are fresh, so it must be doing me good. A hearty soup if a bit dull.

zdjxw77y633DEUBZ1S

After following the recipe, the soup tasted like water. However, I added in 2 chicken stock cubes and it honestly transformed this soup. It tasted amazing, and left you feeling full

bourkeo

tip

Adding ginger and chili to the recipe and putting goats cheese on top when serving transforms this soup!

jasminefurner

I haven't got a blender, so I'm just going to use a potato masher. Fingers crossed it works and tastes good!!

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