Who says vegetarian food has no flavour? My family enjoys vegetarian style meals several times a week and we love the rich healthy flavours. This soup features complementary legumes – the peas and lentils – and grains – the corn and rice. Together they form a complete vegetarian protein. You may use water but a quick vegetable stock will add much more flavour.
Time: ~ 45 minutes
1 Organic Chicken or Vegetable Stock pack or bottle
A couple of diced carrots
A couple of diced celery stalks
A couple of diced onions
A splash of olive oil
1/2 cup or so of brown rice
1 can of green of lentils
A cupful of fresh or frozen peas
1 bunch of flat-leaf parsley
A sprinkle or two of Salt and Pepper
Sauté the carrots, celery and onions with a bit of olive oil in a soup pot over medium-high heat. Cover until they soften, about 5 minutes. Add the broth, rice and lentils. Bring the works to a simmer and continue cooking until the rice and lentils are tender, about 30 minutes. Just before serving, sir in the corn, peas an parsley. Cook just long enough to heat them through; that way they’ll keep their bright colour and fresh flavours. Taste the soup and season as needed with a touch more salt and pepper.
Feel free to add leftover potatoes, vegetables etc to this soup – it just makes it better.