Chunky Winter Vegetable & Rice Soup Recipe

Chunky Winter Vegetable & Rice Soup

Ingredients

200g carrots
200g parsnips
400g leeks
2 celery sticks
3 garlic cloves
1 bay leaf
A handful of rosemary
200g kale
250g red lentil rice
1 vegetable stock cube
400g tin of chopped tomatoes

Prep: 15 mins | Cook: 30 mins

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Method

1. Trim, peel and roughly chop the carrots and parsnips. Trim the root and woody greens off the leeks, then halve them and rinse out any grit. Slice the leeks. Trim and chop the celery. Peel and crush the garlic. Pick the rosemary leaves of their sprigs and roughly chop them.

2. Place a large, heavy-based pan on a low heat. Add 1 tbsp olive oil, the chopped veg, garlic, rosemary and bay leaf. Season with salt and pepper. Fry, stirring often, for 10 mins till the veg are soft but not too brown. If they start to stick, add a splash of water to the pan and turn down the heat.

3. Meanwhile, strip the kale leaves off their woody cores, then finely slice the leaves. Fill and boil your kettle.

4. Add the red lentil rice to the pan and crumble in the vegetable stock cube. Stir well to mix with the veg and fry for 1 min.

5. Tip in the chopped tomatoes and pour in 1.2 ltr hot water from the kettle. Bring to the boil, then reduce the heat, pop on a lid and simmer for 30 mins till veg is tender and the red lentil rice is cooked through.

6. Add the shredded kale to the soup and stir it in. Simmer for 2-3 mins till wilted. Taste the soup and add salt and pepper, if needed. Ladle into warm bowls and serve.

7. Love your leftovers
Leftover soup will keep for up to 3 days in the fridge. Reheat on the hob or in the microwave with an extra splash of vegetable stock or water to loosen it.