Red Rice & Swiss Chard Super Soup (Serves 4) by @baldchefnick
This Vegan Recipe is very healthy, packed with superfoods and full of flavour, and very healthy antioxidants, vitamins, minerals and proteins.
The red rice is just one of the ingredients that is a super food and quite delicious. It has a beautiful amber colour highlighted by the varying colours of the other ingredients.
Ingredients
- 40g olive oil
- 100g Shallots
- 100g carrots, peeled finely chopped
- 80g celery, finely chopped
- 80g finely cubed yellow courgette
- 80g finely cubed butternut squash
- 80g Red pepper, finely chopped
- 4 spring Onions finely sliced
- One and a half teaspoons sugar
- 3 plump garlic cloves, finely chopped
- 2 bay leaves
- 3 Sprigs of thyme
- 600g chopped tinned tomatoes, drained
- 700g vegetable stock
- Red chilli flakes, 2 pinchs
- 400g chickpeas, rinsed and drained
- 70g Red rice, rinsed well & pre cooked
- Swiss chard three to five leaves depending on size, stalks removed and chiffonade
- Lime juice
- Fresh coriander
- Seasoning
Method
- In a pan warm the olive oil at medium heat, add the chopped carrots, shallots, celery, courgette, butternut squash and red pepper, frequently stirring until the vegetables have softened for about 5 minutes.
- Add the garlic, 2 bay leaves and the thyme. Cook until Aroma is intoxicating stirring frequently, for about 2 minutes.
- Pour in the drained tomatoes add the sugar and cook for a 3-5 more minutes, stirring frequently.
- Add the vegetable stock and red chilli flakes, increase the heat and bring to the boil, then simmer gently for about 20 minutes.
- Add the chickpeas and simmer for another 5 minutes.
- Put two dessert spoons of red rice in each individual bowl then add the soup.
- Add your swiss chard and spring onions to soften slightly, then season, and finish off the dish with the chopped coriander and a splash of lime juice.
Serve piping hot.
