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Leek Soup With Rice And Beans
Adina Beck
4-6 servings
BeginnerAn immensely satisfying and wholesome vegan soup, full of veggies, rice, pasta and beans.
Total Steps
3
Ingredients
17
Tools Needed
1
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Where Is My SpoonIngredients
- 2 tablespoons coconut oil
- 2 tablespoons olive oil(optional)
- 3 medium leeks
- 1 lemon lemon zest
- 2 liter vegetable broth
- 340 g cooked brown rice
- 400 g cooked white beans
- 240 ml coconut milk
- 200 g cauliflower florets
- 140 g small pasta shapes
- salt
- lemon zest
- 55 g hazelnuts
- chives
- dill
- lemon
- olive oil
Instructions
1
Step 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
Step 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
Step 3
Serve the soup topped with more lemon zest, chopped hazelnuts, herbs, lemon and a drizzle of olive oil.