Leek Soup With Rice And Beans
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
more lemon zest
55 g/ ½ cup hazelnuts
olive oil to drizzle
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.
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.
Serve the soup topped with more lemon zest, chopped hazelnuts, herbs, lemon and a drizzle of olive oil.