Leek Soup With Rice And Beans
By: Adina Beck
Published: Sunday, November 15, 2015 - 11:17pm

Ingredients




2 tablespoons coconut oil (or olive oil)
3 medium leeks
zest of 1 lemon
2 liter/ 9 cups good vegetable broth
340 g/ 2 cups cooked brown rice
400 g/ 2 cups cooked white beans (or 1 can)
240 ml/ 1 cup coconut milk
200 g/ 2 cups cauliflower florets
140 g/ 5 oz small pasta shapes (the original recipe asks for wide ribbon yuba skins)
salt to taste
Topping:
more lemon zest
55 g/ ½ cup hazelnuts
chives
dill
lemon
olive oil to drizzle

Preparation

1 Heat the oil in a large pan. Clean and chop the leeks and saute them until softer and lightly colored, about 7 minutes. Add the lemon zest and stir for 1 minute, then add the vegetable broth and bring everything to a simmer. 2 Add the rice, beans and coconut milk and bring to a simmer again. Add the cauliflower florets and the pasta shapes and cook according to the pasta's cooking instructions. Adjust the taste with salt if necessary. 3 Serve the soup topped with more lemon zest, chopped hazelnuts, herbs, lemon and a drizzle of olive oil.

About

An immensely satisfying and wholesome vegan soup, full of veggies, rice, pasta and beans.