Hearty Vegetable and Brown Rice Soup

Name: Hearty Vegetable and Brown Rice Soup
Prep time: 18 min
Cook time: 50 min
Total time: 68 min
Yield: 4
Ingredients: 1.2 l vegetable stock; 100 g brown rice; 2 carrots, cut into chunks; 2 parsnips, cut into chunks; 2 leeks, sliced; 1 onion, halved and sliced; 2 celery sticks, thinly sliced; 2 clove garlic, finely sliced; 2 tbsp rapeseed oil; 1 tbsp thyme leaves, chopped; 1 tbsp parsley, for garnish

This hearty vegetable and brown rice soup is a wholesome, comforting bowl packed with root vegetables, leeks, and fresh thyme. It is simple to make, naturally vegan, and perfect for a light dinner or meal prep lunch.

Servings4 Portions

Prep Time18 Mins

Cook Time50 Mins

Difficulty

Easy

Ingredients

vegetable stock
1.2 l
brown rice
100 g
carrots, cut into chunks
2
parsnips, cut into chunks
2
leeks, sliced
2
onion, halved and sliced
1
celery sticks, thinly sliced
2
garlic, finely sliced
2 clove
rapeseed oil
2 tbsp
thyme leaves, chopped
1 tbsp
parsley, for garnish
1 tbsp

Step-by-Step Instructions

Heat the rapeseed oil in a large saucepan or soup pot over medium heat. Add the onion, garlic, celery, carrots, parsnips, and thyme, then cover and cook for 12 to 15 minutes, stirring now and then, until the vegetables have softened and the onion is lightly golden.

Stir in the brown rice, then pour in the vegetable stock. Bring to a boil, reduce the heat to a gentle simmer, and cook uncovered for 15 minutes, stirring occasionally so the rice does not stick.

Season with salt and black pepper to taste, then add the sliced leeks. Simmer for 5 minutes more, or until the leeks are tender and the rice is cooked through.

For a thicker texture, blend about half of the soup with an immersion blender and leave the rest chunky. Taste and adjust the seasoning, then ladle into bowls and finish with parsley before serving.

Chef's Tips

Rinse the brown rice before adding it to the pot for a cleaner flavor. If you want a faster-cooking option, use pre-cooked brown rice and reduce the simmering time. The soup keeps well in the fridge for up to 4 days and may need a splash of stock or water when reheated.