Vegetable Brown Rice Soup

• cold-pressed rapeseed oil↗2tbsp tbsp
• medium onion↗1

  cut in half and sliced

• vegetable broth↗1.2l l
• garlic cloves↗2

  thinly sliced

• celery stalks↗2

  trimmed and thinly sliced

• carrot↗2

  cut into large pieces

• medium parsnips2

  cut into large pieces

• finely chopped thyme leaves1tbsp tbsp
• wholegrain rice↗100g g
• leek↗2

  sliced

• parsley↗

  for garnish

Step-by-step instructions

1. 1

   Heat the oil in a large non‑stick pan and add the onion, garlic, celery, carrot, parsnip and thyme. Cover and cook over low heat for 15 minutes, stirring occasionally, until the onion is soft and begins to brown. Add the rice and pour in the broth. Bring to a boil, then reduce to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally.

2. 2

   Season with salt and freshly ground black pepper to taste, then add the sliced leek. Return to a gentle boil and cook for another 5 minutes or until the leek is soft. Adjust seasoning if needed and blend half of the soup with an immersion blender, leaving the other half chunky if desired. Garnish with parsley and serve in deep bowls.