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Versatile Vegetable & Rice Soup

Vegetables, Vegetables and more Vegetables. This versatile soup is packed with delicious vegetables which can easily be swapped for alternatives and still carry the same delicious flavor and taste.

Recipe Video

Recipe Ingredients

½ onion – diced (1cm)
½ medium carrot -peeled & diced (1cm)
100 – 150g versatile vegetable (squash, pumpkin, sweet potato etc.) – peeled & diced (1cm)
½ celery stick – diced (1cm)
½ pepper – deseeded diced (1cm)
2 cloves garlic – finely chopped
2 tsp aromatic spice blend ½ tin chopped tomatoes
400ml tap water
½ stock cube
½ tin chickpeas (drained)
50g basmati rice (rinsed through with cold water)
2 spring onions

Optional Ingredients

chilli, Greek yoghurt, almonds, bread, olive oil

Recipe Instructions

Prepare vegetables as described.
In a saucepan over a medium heat, sweat onion with a little cooking oil until soft & translucent (2 – 4 mins).

Add carrot, celery, pepper & versatile vegetable and cook until starting to soften (3 – 4 mins).

Add garlic and cook out for 1 minute before adding aromatic spice blend.
Add tomatoes, water, ½ vegetable stock cube, chickpeas & rice – bring to the boil then reduce to a simmer until rice is cooked (10 – 12 mins).
Finally, taste and adjust seasoning (salt & pepper).

Serve garnished with spring onions & any optional ingredients.

Recipe Print-Out


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