CHUNKY VEGETABLE & BROWN RICE SOUP

Chunky vegetable & brown rice soup image

Brown rice makes this vitamin-packed soup a great low-GI option. If you've got leftovers, serve it puréed the next day for a change

Provided by Justine Pattison

Time 1h8m

Number Of Ingredients 10

Ingredients

2 tbsp cold-pressed rapeseed oil
1 medium onion , halved and sliced
2 garlic cloves , finely sliced
2 celery sticks , trimmed and thinly sliced
2medium carrots , cut into chunks
2 medium parsnips , cut into chunks
1 tbsp finely chopped thyme leaves
100g wholegrain rice
2medium leeks , sliced
½ small pack parsley , to garnish

Steps:

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.

Nutrition Facts : Calories 261 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium