Smoky rice & vegetable soup
Yield: 6
Materials
- 50 g cooked brown rice white long grain rice works too.
- 1 large leek finely sliced
- 2 medium carrots, cut into small cubes
- 1 stick of celery, cut into small cubes
- 1 large handful of shredded kale remove the woody stalks
- 1 tsp smoked paprika
- 1 tbsp rapeseed oil
- 750 ml vegetable stock
- salt & pepper
Instructions
- Heat the oil in a medium saucepan and add all the vegetables, add a pinch of salt and some ground black pepper. Reduce the heat, place the lid on the pan and leave for 5 minutes until the vegetables are soft.
- Now add the paprika and allow it to cook for 1 minute.
- Add the stock and bring to a gentle simmer, leave the pan lid on and simmer for 5 minutes.
- Add the cooked rice and leave for another 5 minutes.
- Ladle into bowls and serve with crusty bread. Season to taste.
Notes
Notes about cooking brown rice.
Brown rice adds a nutty flavour to the dish. Cooking time is longer than white rice and you will need to allow 25minutes to cook the rice thoroughly.
Place any leftover soup into the fridge to chill. By leaving the rice at room temperature it can cause bacteria to grow leading to food poisoning.
For more information go to -
https://www.nhs.uk/common-health-questions/food-and-diet/can-reheating-rice-cause-food-poisoning/