- 2 tbsp cold-pressed rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 medium onion, halved and sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, finely sliced
- 2 celery sticks, trimmed and thinly sliced
- 2 medium carrots, cut into chunks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 medium parsnips, cut into chunks
The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…
- 1 tbsp finely chopped thyme leaves
- 100g wholegrain rice
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
- 2 medium leeks, sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- ½ small pack parsley, to garnish
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Heat the oil in a large non-stick 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 1.2 litres cold water. Bring to the boil, then reduce the heat to a simmer and cook, uncovered, for 15 mins, stirring occasionally.
Season the soup with plenty of ground black pepper and salt to taste, 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.
Storing leftoversOnce 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.