Preparation time: 18 minutes
Cooking time: 50 minutes
- 2 tbsp cold-pressed rapeseed oil
- 1 medium onion, halved and sliced
- 2 garlic cloves, finely sliced
- 2 celery sticks, trimmed and thinly sliced
- 120g Chantenay carrots
- 1 tbsp finely chopped thyme leaves
- 100g wholegrain rice
- 1 stock cube
- Salt and freshly ground black pepper
- 2 medium leeks, sliced
- 2 sprigs thyme, chopped
What to do:
Heat the oil in a large non-stick pan and add the onion, garlic, celery, Chantenay carrots and thyme.
Cover with a lid and cook gently for 15 mins, stirring occasionally, until the onions are softened and beginning to colour.
Add the rice and pour in 1.2 litres cold water and the stock cube. Bring to the boil, then reduce the heat to a simmer and cook, uncovered, for 15 mins, stirring occasionally.
Season the soup with plenty of ground black pepper and salt to taste, then stir in the leeks. Return to a gentle simmer and cook for a further 5 mins or until the leeks have softened.
Adjust the seasoning to taste and blitz half the soup with a stick blender, leaving the other half chunky, if you like. Top with the thyme and serve in deep bowls.