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Creamy Brown Rice & Vegetable Soup


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Ingredients

6 portion(s)

Creamy Brown Rice & Vegetable Soup

  • 80 grams brown rice
  • 50 grams almonds
  • 1 onion, Halved
  • 2 cloves garlic
  • 1 stalk Celery, Quartered
  • 2 carrots, Quartered
  • 30 grams olive oil
  • 1 litre water
  • 1 1/2 tablespoons veggie stock paste
  • 100 grams frozen peas
  • 1/2 bunch parsley, Chopped
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  • 7
    Preparation
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  • 9
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Recipe's preparation

  1. Grind rice in bowl 1 min/Sp 9.

    Add almonds and grind 20 sec/Sp 9 or until smooth. Set aside.

    Place onion, garlic, celery and carrots into bowl and chop for 5 sec/Sp 5.

    Add oil and cook for 3 mins/100c/Sp 1.

    Add water, stock paste and reserved ground rice and almonds and cook for 30 mins/100c/Rev/Sp 1.

    Add parsley and peas and cook for another 5 mins/100c/Rev/Sp 1.

    Season with salt & pepper to taste.
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Tip

This is a vegan/vegetarian version of Quirky Cooking's Creamy Chicken & Brown Rice Soup. I grind all of the rice as I've never been able to get the whole brown rice cooked to a nice consistency. This is a really creamy and filling soup. I tell my children that it's chicken soup and they demolish it!


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