Vegetable broth with whole grain rice

I am one of those people who cannot bare to throw anything away.  I love digging around in the fridge and making dishes from little bits of this and that. Last night i felt the urge for a steamy hot bowl of soup and this one is as simple as it comes.

What i found in the depths of the vegetable storage tray was……..

1/4 Sweet potato, 200g Butternut squash, 1/2 green part of leek, 200g Celeriac, 1 Clove garlic (crush), 4 tbsp of cooked whole grain rice and one potato.

From my larder: 1 Vegetable stock cube and some rapeseed oil.

Simply dice all the vegetables the same size and set aside. ( keep the leek seperate )

Take the crushed garlic and saute until golden with a little oil, add the vegetables except the leek. Cover with cold water and bring to the boil. Crumble in the vegetable stock cube and gently simmer for 8-10 mins or until the vegetables are just cooked but still with a bite, ( Al dente).

Remove from the heat and tip in the leeks, allow to sit for 10 minutes until leeks have softened. I find this adds great colour to the soup as well as great flavour.


Pour your soup into a bowl, drop in some rice and enjoy!

I had enough soup for about 4-6 people with food that people simply bin! So have a go and even pop some in the freezer for when your diary is hectic!


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