Clear Pea and Vegetable Soup with Brown Rice

Name: Clear Pea and Vegetable Soup with Brown Rice
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: British
Ingredients: 1 tbsp olive oil; 1 medium onion, peeled and chopped; 2 medium carrots, diced; 1 stick celery, cut into 1cm chunks; 50g brown rice (dried weight); 1 garlic clove, peeled and finely chopped; 1 small bay leaf; 1 sprig fresh thyme, pulled from the stalk; 1 sprig fresh oregano; 11/2 lt good vegetable stock; sea salt and freshly ground black pepper (optional); half a leek, cut in half lengthways and chopped into 1cm chunks; 100g Savoy cabbage, cut into 2cm squares; 300g frozen peas; 2 tbsp chopped parsley

Serves: 4

Ready in: 15 to 30 mins

Clear Pea and Vegetable Soup with Brown Rice Recipe: Veggie

Ingredients
Method

Ingredients:

1 tbsp olive oil
1 medium onion, peeled and chopped
2 medium carrots, diced
1 stick celery, cut into 1cm chunks
50g brown rice (dried weight)
1 garlic clove, peeled and finely chopped
1 small bay leaf
1 sprig fresh thyme, pulled from the stalk
1 sprig fresh oregano
11/2 lt good vegetable stock
sea salt and freshly ground black pepper (optional)
half a leek, cut in half lengthways and chopped into 1cm chunks
100g Savoy cabbage, cut into 2cm squares
300g frozen peas
2 tbsp chopped parsley

method:

Fry the chopped onion, carrot, and celery with the rice over a medium heat for one minute. Add the garlic, and cook for a further 1 minute.
Add the bay leaf, thyme, oregano, and stock. Season to taste, bring to the boil and boil for 12 mins.
Add the leek and cabbage and bring back to the boil for a further four minutes until they are nearly tender.
Add the parsley and the peas and bring back to the boil. Season to taste and garnish with fresh chives. Serve piping hot.

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