Soups are an easy way to get those extra vegetables into your day. This soup makes a delicious lunch or dinner and has all the good ingredients added. You can customise this however you like, add bacon, chicken or beans to make it extra hearty and filling.
Ingredients 1/2 head cauliflower
1 carrot peeled, diced
1 stalk celery diced
1 leek, white part only, sliced
1 cup corn kernels
1 1/2 cups shredded green cabbage
1/4 cup white rice
1 teaspoon minced garlic
1/2 teaspoon paprika
6 cups vegetable stock
30 grams butter or vegan alternative
1 tablespoon olive oil
fresh parsley, salt and pepper to taste
Cut the cauliflower in half and put one piece aside. Cut the other half into 4 -5 large chunks.
Heat oil and butter in a large pot to medium - high heat. Saute the celery, leek and carrot for 5 minutes, until softened. Add the garlic, paprika, half of the corn and the cauliflower chunks. Cook until the garlic is fragrant, then add the vegetable stock, cover, and bring to a simmer.
Cook the soup for 20 minutes until the cauliflower is tender. Using a slotted spoon, remove the chunks of cauliflower and transfer to a blender with 2 cups of the cooking liquid. Blend until smooth then add it back to the soup pot.
Bring the soup back to a simmer and season well.
Cut the remaining cauliflower into small florets and put it into the pot with the rice, corn and cabbage.
Cook the soup for 30 - 40 minutes until rice is tender and soup has thickened.