The autumn is upon us. It’s a good time to load batteries with some nourishing soup. This one here is filling but light on the stomach. You can use different kinds of rice and instead of red lentils and green beans use other kinds of pulses (if using dry beans those need to be soaked overnight and rinsed before cooking).
- 2 l broth or beef stock
- 2 medium carrots, peeled and coarsely grated
- 1 small sweet potato, peeled and coarsely grated
- 1 large leek, white part only, finely chopped
- 2-3 celery sticks, veins removed and finely chopped
- 1/2 cup of brown basmati rice
- handful of green beans, chopped into 0.5-1 cm pieces
- 3 tbsp red lentils
- some boiling water
- 1/2 tbsp butter
- Herbs and spices: ground caraway seeds, ground ginger, ground coriander, salt, lemon juice, ground turmeric, ground black pepper
- In a large pot bring broth to boil, add grated carrots and sweet potato.
- Sprinkle with 1/2 tsp ground caraway. Stirr.
- Add chopped leeks, celery and brown rice.
- Sprinkle with 1/2 tsp ground ginger and 1/2 tsp ground coriander. Stirr.
- Add green beans and lentils. Add salt to taste.
- Cover with a lid and simmer on a low heat for 1.5-2 hours, stirring from time to time to pre vent rice from sticking to the bottom of the pot. Check saltiness and add a bit more salt if the soup will need thinning with some boiling water.
- Add 1 tbsp of lemon juice.
- Add some boiling water. Sprinkle with 1/4 tsp of turmeric. Stirr.
- Add 1/2 tbsp butter, ground caraway and black pepper to taste.
- Simmer for another 10 minutes.