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.
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.
- 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
- more lemon zest
- 55 g/ ½ cup hazelnuts
- olive oil to drizzle
- 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.
- 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.
- Serve the soup topped with more lemon zest, chopped hazelnuts, herbs, lemon and a drizzle of olive oil.