Ingredients

The following ingredients have 4 Servings
  • 250 g/ 8.8 oz leeks (Note 1)
  • 1 tablespoon olive oil
  • 2 large garlic cloves (grated)
  • 100 g/ 3.5 oz/ ½ cup brown rice (Note 2)
  • 1,5 liter/ 51 fl.oz/ 6 ½ cups stock (Note 3)
  • 1 medium zucchini
  • 1 can white beans (drained)
  • 150 g/ 5.3 oz green beans (frozen are fine)
  • 1-2 teaspoon lemon juice (to taste)
  • fine sea salt
  • lots of freshly ground black pepper
  • fresh herbs to sprinkle over the soup (parsley, oregano, thyme, chives etc)
  • chili flakes to sprinkle over

Instruction

  • Clean and chop the leeks. Heat the oil in a large pot. Saute the leeks until softer and lightly colored, about 5 minutes.
  • Add the grated garlic cloves and the washed rice. Stir well and add the stock. Bring to a boil, turn the heat down, place the lid on the pot but leave a crack open. Simmer gently for about 20 minutes or until the rice is almost cooked.
  • In the meantime, halve the zucchini and slice the halves into half-moons. Add to the soup together with the drained beans. Continue simmering for 10 minutes or until the rice is cooked.
  • Adjust the taste with salt and very generously with freshly ground pepper, more than you would usually need, the soup needs to be peppery. Add a little lemon juice, to taste and stir. Sprinkle with chopped herbs and red chili flakes before serving.