This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her on instagram for her latest recipes, news and events.

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A super comforting and nourishing soup perfect for these winter months.

You can add or substitute any vegetables you like to this really, just be aware of varying cooking times.

The lemon at the end really lifts the soup and I made a little basil oil to finish it off but it’s not crucial.

Serves 4

Ingredients

1 tsp coconut oil

1 onion, chopped finely           

1 leek, washed and finely chopped

3 clove garlic, grated or finely chopped

1 cup short grain brown rice, preferably soaked*

240g cooked, drained chickpeas

2 large carrots or squash would also work very nicely- cut into 1 inch pieces

1 tsp fresh picked thyme

1 tsp finely chopped fresh rosemary

1- 1.2ltr filter water, approx.

handful spinach or chard, washed and roughly chopped

juice 1 of lemon

salt and pepper to taste

small handful parsley, chopped

olive oil to finish

Method

For the herb oil

Blend small bunch basil with 125ml olive oil & a pinch salt.

For the soup

Heat medium pan, add the oil then the onions, cook for 5 minutes until soft but before they begin to brown, leaving the lid on helps here as it creates steam. Add the leeks and garlic, cook for a further 5 minutes until the leeks have softened and cooked down. Rinse the rice and add to the pan along with the chickpeas, carrots and water.  (You may need to add more water if the soup becomes too thick.)

Add the thyme and rosemary and cook for about 30-40 minutes until the rice is cooked and the soup is thick and has come together.  Finish with the lemon juice, your greens and chopped parsley. Serve with a drizzle of olive oil, or if you made the herb oil, a nice swirl of that.

*Rinsing the rice makes it more digestible and lowers the cooking time, but it is not as necessary in the same way as it is with pulses. If you forget or don’t have time, don’t worry!