20 mins
Not Too Tricky
serves 6
About the recipe
Wholesome, hearty and flexible, this humble soup will give you a big hug on a chilly night. It’s super-easy to tweak according to what’s in your veg drawer – embrace the seasons but also use the best of your freezer and store cupboard.
Ingredients
olive oil
optional: 2 rosemary sprigs or 2 teaspoons dried rosemary
300g frozen diced celery, onion and carrot mix
160g kale, cabbage or mixed seasonal greens
1 x 400g tin of mixed beans
100g basmati rice
1.5 litres organic vegetable stock
240g frozen peas
2 slices of stale bread (100g)
30g mature Cheddar cheese
extra virgin olive oil
Method
- Preheat the grill to high.
- Place a large pan on a medium-low heat and drizzle in 1 tablespoon of olive oil. Pick and roughly chop the rosemary, if using, then add to the pan with the frozen veg base and cook for 10 minutes, or until softened.
- Roughly slice the greens and add to the pan with the beans (juice and all), rice and stock. Bring to the boil, then simmer with the lid on for 10 minutes, or until the rice is cooked, adding the peas for the final minute. Season to perfection.
- Meanwhile, grill the bread on one side until toasted, then flip, grate over the cheese and return to the grill until melted and bubbling.
- Ladle the soup into bowls, top with the cheesy toasts, drizzle with a little extra virgin olive oil, if you like, and dig in.
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