Vegetable & brown rice soup

Justine Pattison4Source

3 of 5-a-day fibre healthy meal plans healthy soup

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

Method

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.

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.