"This is a very filling soup that my kids loved - great for a quick winter meal.  Serve with some fresh bread and a green salad, and it will feed about six people for a main meal.  The soup becomes quite thick as it cools down, and could be thinned down a little more with some rice-almond milk if you like.  (We like it thick.)Grind rice in Thermomix bowl for 1 minute on speed Add almonds and grind 20 secs on speed 9, or until fine. Set aside.- 50g of raw brown rice- 50g raw almondsPlace onion, garlic cloves, celery and carrot in bowl and chop for 3 seconds, speed 5.  Add oil (or butter) and cook for 3 minutes, 100 degrees, speed - 1 onion, halved- 2 garlic cloves- 1 stalk of celery, quartered- 1 large carrot, quartered- 30g olive oil or butterAdd chicken and cook 3 minutes, 100 degrees, speed - 300g cubed chickenAdd water, stock paste, rice, and ground rice and almonds, and cook for 30 minutes, 100 degrees, reverse, speed - 1 litre water- 2 Tblspns chicken stock paste (made in TMX - see below) or vege stock paste- 100g raw brown rice- ground rice & almondsAdd parsley and peas, cook another 5 minutes, 100 degrees, reverse, speed Adjust seasonings if needed, and serve.- handful fresh parsley, chopped- 100g frozen peas[Note: if you like it saltier, just add another spoonful of stock paste.  If you're using bought stock powder, you may want to add some tamari for extra flavour.]Chicken Stock PasteTo make the stock paste, mince up 300g of raw chicken.Add 300g veges (leek/onion/shallots, carrot, garlic, celery, celeriac - your choice), and a few sprigs fresh herbs (rosemary, thyme, parsley). Chop for 10 seconds on speed Add 150g coarse sea salt, 1 bay leaf, 50g white wine (or a dash of white wine vinegar + water), 1 clove and 5 coriander seeds (or a dash of ground cloves and a dash of ground coriander). Cook for 20 mins, Varoma temp, speed 2, with simmering basket on top instead of cap. Replace cap and blend 1 minute, speed Use 1 tsp in 500g water for chicken stock.You might also like:"