Restorative rainbow chard and leek soup

Name: Restorative rainbow chard and leek soup
Total time: 1 h
Ingredients: 2 tablespoon extra virgin olive oil; 6 baby leeks, (or one large); 1 clove garlic, crushed or finely grated; 3 cups rainbow chard, finely chopped (about 10 leaves, stems included); 4 cups vegetable stock; ⅓ cup arborio rice; ½ teaspoon ground white pepper; 1 tablespoon lemon juice, freshly squeezed; ½ cup basil leaves, finely chopped (about 30 leaves)

quitegoodfood.co.nz

Your recipes

Total: 60

Servings: 4

Ingredients

Remove All · Remove Spices · Remove Staples

2 tablespoon extra virgin olive oil6 baby leeks, (or one large)1 clove garlic, crushed or finely grated3 cups rainbow chard, finely chopped (about 10 leaves, stems included)4 cups vegetable stock⅓ cup arborio rice½ teaspoon ground white pepper1 tablespoon lemon juice, freshly squeezed½ cup basil leaves, finely chopped (about 30 leaves)

Export 9 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

To prepare your vegetables, wash and trim the leeks, retaining some of the green part. Finely chop. Wash the rainbow chard, remove the stems and finely slice, then finely chop the leaves (keeping leaves and stems separate).

Step 2

Heat olive oil over a low heat in a large saucepan. Add leeks and garlic, cook for about five minutes or until softened and fragrant, but not coloured.

Step 3

Add rainbow chard stems and cook for another 1-2 minutes.

Step 4

Add the rainbow chard leaves, vegetable stock, rice, white pepper and an additional two cups of water. Simmer for 15 minutes, or until the rice is tender.

Step 5

Just before serving, stir through a generous handful of finely chopped fresh basil (about 30 leaves, or half a cup once finely chopped) and lemon juice. Taste and adjust seasoning with salt or more white pepper as required.