Next in the series of soups that you can try this winter is this simple but delicious and healthy Basil and Broccoli Soup and of course Earthaholic Black Rice
Black Rice Soup with Basil and Broccoli
Cuisine - British
Course – Main Course, Soup
Active Time – 35 minutes
Total Time - 50 minutes
Servings – 4
Ingredients
150 gm Earthaholic Black Rice
3 tablespoons Fresh Basil
300 gm Broccoli
1 Clove Garlic
1 Medium Onion
1 Large Spring Onion
2 Medium Carrots
1 Medium Potato
1000 ml Vegetable Stock
1 tablespoon Fresh Rosemary
1 tablespoon Fresh Thyme
1 Bay Leaf
50 grams Pine nut/ Walnut
2 tablespoon Olive Oil
Salt and Pepper to taste
Let's get started
Wash and drain the Black Rice and keep it aside.
Cut carrots and potatoes into small pieces.
Finely chop the spring onion, onion, and garlic.
De-stalk the thyme.
Heat the olive oil in a saucepan over medium heat, add the finely chopped spring onion, onion and garlic and sauté for 2-3 minutes.
Now add the carrots, potatoes, rosemary, and thyme and cook for 3-4 minutes.
Add the Black Rice, increase the heat and sauté for about 2 minutes.
Add the vegetable stock and bay leaf. Bring to a boil, then cover and cook over low heat for about 35-40 minutes or until the rice is soft.
Once the rice is cooked, season the soup with salt and pepper to taste.
Cut the broccoli and boil it in a pan using a small amount of water for 2-3 minutes, remove from the heat, and drain.
Serve the soup in bowls and dollop a generous helping of broccoli.
Garnish with finely chopped basil and nuts.
Tips
You can substitute vegetable stock with water.
Cauliflower can be used instead of broccoli.
Use 1 teaspoon of dried rosemary and 1 teaspoon of dried thyme if you don’t find the fresh one.
Use any nut of your choice for garnishing.
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