Clear Pea and Vegetable Soup with Brown Rice
Serves: 4
Ready in: 15 to 30 mins
Clear Pea and Vegetable Soup with Brown Rice
Ingredients
- 1 tbsp olive oil
- 1 medium onion, peeled and chopped
- 2 medium carrots, diced
- 1 stick celery, cut into 1cm chunks
- 50g brown rice (dried weight)
- 1 garlic clove, peeled and finely chopped
- 1 small bay leaf
- 1 sprig fresh thyme, pulled from the stalk
- 1 sprig fresh oregano
- 11/2 lt good vegetable stock
- sea salt and freshly ground black pepper (optional)
- half a leek, cut in half lengthways and chopped into 1cm chunks
- 100g Savoy cabbage, cut into 2cm squares
- 300g frozen peas
- 2 tbsp chopped parsley
Method
-
1
Fry the chopped onion, carrot, and celery with the rice over a medium heat for one minute. Add the garlic, and cook for a further 1 minute.
-
2
Add the bay leaf, thyme, oregano, and stock. Season to taste, bring to the boil and boil for 12 mins.
-
3
Add the leek and cabbage and bring back to the boil for a further four minutes until they are nearly tender.
-
4
Add the parsley and the peas and bring back to the boil. Season to taste and garnish with fresh chives. Serve piping hot.
Clear Pea and Vegetable Soup with Brown Rice was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 1 tbsp olive oil
- 1 medium onion, peeled and chopped
- 2 medium carrots, diced
- 1 stick celery, cut into 1cm chunks
- 50g brown rice (dried weight)
- 1 garlic clove, peeled and finely chopped
- 1 small bay leaf
- 1 sprig fresh thyme, pulled from the stalk
- 1 sprig fresh oregano
- 11/2 lt good vegetable stock
- sea salt and freshly ground black pepper (optional)
- half a leek, cut in half lengthways and chopped into 1cm chunks
- 100g Savoy cabbage, cut into 2cm squares
- 300g frozen peas
- 2 tbsp chopped parsley
-
1
Fry the chopped onion, carrot, and celery with the rice over a medium heat for one minute. Add the garlic, and cook for a further 1 minute.
-
2
Add the bay leaf, thyme, oregano, and stock. Season to taste, bring to the boil and boil for 12 mins.
-
3
Add the leek and cabbage and bring back to the boil for a further four minutes until they are nearly tender.
-
4
Add the parsley and the peas and bring back to the boil. Season to taste and garnish with fresh chives. Serve piping hot.
Clear Pea and Vegetable Soup with Brown Rice was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
