Where Is My Spoon Recipes Main Dish Pasta and Rice Leek Soup With Brown Rice, Beans, Cauliflower and Hazelnuts

Leek Soup With Brown Rice, Beans, Cauliflower and Hazelnuts

by Adina 16/11/2015 8 comments

Leek Soup With Rice And Beans
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A wholesome and satisfying vegetarian/ vegan soup that will make you wish for nothing more.

This recipe is from Heidi Swanson’s new cookbook Near and Far. You probably all know Heidi, she is the creator of 101 Cookbooks, one of the best food blogs out there, if you ask me. I have been following the blog for several years now and have cooked many many of Heidi’s recipes. And I have to say, from all her recipes the ones I always like best are the soup and salad recipes. I don’t remember ever cooking a soup or salad found on 101 Cookbooks that I didn’t like.

Leek Soup With Rice And Beans

So that is the reason why the first thing I cooked out of her new book was a soup. Actually I cooked this soup before I was even able to buy the book. I wanted to buy the book by Amazon sometimes at the beginning of September and noticed that you were only able to buy it on the 15th. So to make the waiting shorter, I just decided to cook one of the recipes one could see as a sneak-peak on Amazon. And it definitely was a winner again, the result only increased my wish of owning the book.

I have to say that I was a tiny bit skeptical at the beginning, but then the good experience I normally had with Heidi’s soups convinced me to have some faith and go on with the recipe. The reason for my skepticism was the use of rice, pasta and white beans all in one soup. I was thinking that, well, potatoes is the only thing missing than you would have it all. I did combine pasta and beans or rice and beans in a soup before, but I never ate them all in one. But I am glad I did trust the recipe, the soup was really amazing, I loved every bean, pasta shape and rice grain in it. 🙂 And I just love that lemon zest in it, it was a really great touch.

The recipe is a good one for using up leftover cooked rice. I somehow always manage to cook too much of it and then I have it hanging around in the fridge for days. We do eat lots of fried rice with veggies around here, but sometimes you just want to have something else to do with the rice, so this soup is great for the purpose. If you do not have any leftover rice but still wish to make the soup, cook one cup rice, that should be enough in the end.

Most of the ingredients for this soup are things one does normally have in the pantry or freezer, so despite the long list of ingredients, I found that I only had to buy the leeks.

The original recipe asks for wide ribbon yuba skins. As I don’t even know what those are exactly, I replaced them with small pasta shapes. It worked very well, just make sure to choose some pasta shapes, which do not require a long cooking time, so that you do not overcook the rest of the ingredients, and I am thinking here especially of the cauliflower, I really don’t like it overcooked. Make this soup vegan by choosing a no-egg pasta variety.

Leek Soup With Rice And Beans

Leek Soup with Rice and Beans


Prep time: 

Cook time: 

Total time: 

Serves: 4

, Leek Soup With Brown Rice, Beans, Cauliflower and Hazelnuts
  • 2 tablespoons coconut oil (or olive oil)
  • 3 medium leeks
  • zest of 1 lemon
  • 2 liter/ 9 cups good vegetable broth
  • 340 g/ 2 cups cooked brown rice
  • 400 g/ 2 cups cooked white beans (or 1 can)
  • 240 ml/ 1 cup coconut milk
  • 200 g/ 2 cups cauliflower florets
  • 140 g/ 5 oz small pasta shapes (the original recipe asks for wide ribbon yuba skins)
  • salt to taste
  • Topping:
  • more lemon zest
  • 55 g/ ½ cup hazelnuts
  • chives
  • dill
  • lemon
  • olive oil to drizzle
  1. Heat the oil in a large pan. Clean and chop the leeks and saute them until softer and lightly colored, about 7 minutes. Add the lemon zest and stir for 1 minute, then add the vegetable broth and bring everything to a simmer.
  2. Add the rice, beans and coconut milk and bring to a simmer again. Add the cauliflower florets and the pasta shapes and cook according to the pasta's cooking instructions. Adjust the taste with salt if necessary.
  3. Serve the soup topped with more lemon zest, chopped hazelnuts, herbs, lemon and a drizzle of olive oil.
Leek Soup With Rice And Beans

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Christine | Vermilion Roots 16/11/2015 - 09:50

Looks like we both posted about Heidi’s new book in the same week! 🙂 I can totally relate to the skepticism before starting on a new recipe, and that’s why I started a Recipe Confidence challenge to motivate myself to trust recipes, and I’ve learned so much. But I’m all about making reasonable adaptions if some of the ingredients don’t work for you. (I don’t eat cow-dairy.) I’m glad it turned out well for you. Mine did too, and I can’t wait to try her other recipes. Maybe I’ll do a soup or salad seeing that you have had great success with those recipes by her. Let me know if you do another one of her recipes!

Adina 16/11/2015 - 13:51

I am quite bad at following recipes to the letter, I sometimes think to know better. Often, I obviously don’t, and then I am really angry with myself for not following better.:) I have already made Heidi’s red lentil hummus and it was perfect. I will let you know when I make more.

Cheyanne @ No Spoon Necessary 16/11/2015 - 17:23

Heidi’s blog is totally awesome, and I’m with you – can’t wait to get her new cookbook! Glad you are sharing this, you sneaky-clever girl! LOVE how you got this off the teaser on Amazon! 😉 I can totally see your hesitation with this soup… beans, rice and pasta does sound like a LOT of carbs in one soup. But, if you say its delicious, I will have to give it a try too! I love the cauliflower in here, since I am a cauli-addict! Cheers, my dear! <3

Adina 16/11/2015 - 20:30

🙂 🙂
Lots of carbs but you won’t need anything else for lunch or dinner if you have this soup, so I guess it is ok then. I love cauliflower as well, but it should either be crunchy or overcooked to puree. Anything in between is kind of bähhh for me.

[email protected]'s Recipes 16/11/2015 - 18:26

This is so comforting and satisfying…perfect for rainy days!

Adina 16/11/2015 - 20:33

Thank you, Angie. It is indeed very suitable for rainy days like today.

Anu-My Ginger Garlic Kitchen 16/11/2015 - 19:47

Anything with rice and beans is so cozy and comfy. And addition of leek makes it super indulging, Adina. Absolutely delicious.

Adina 16/11/2015 - 20:33

Leeks are great, aren’t they? They give such a nice sweetness to any dish.


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