Wednesday, July 17, 2019

Leeky Carrot and Rice Soup

Leek and Carrot Soup is full of spring flavour, and the abundance of veggies, lentils and whole grain rice makes it a healthy, not to mention delicious, lunch!


Yes, I know we are in the throes of Summer. However, as someone whose body temperature drops when she eats (don't ask, I don't get it either), soup is always a possibility when it comes to mealtimes. However, I also appreciate that heavy, hearty soups are really too much for July weather, so after a trip to the local farmer's market I (re)made this soup. I say re-made because I originally made (and photographed) this recipe last March, but never got around to posting it. Good thing too, because it allowed me to tweak it and the changes are reflected in the recipe below. The recipe is also easy to veganize, should you choose to do so, but for a more "cock a leekie" experience I suggest a rich chicken stock (I used homemade) and butter.

The simplicity of this soup really allows the vegetables and herbs to shine. In the height of Summer (if you have it in your garden) use fresh herbs with abandon (except oregano, which for some reason bitters the soup when fresh) and of course, the best veggies you can find. Since my garden hasn't quite exploded with produce yet, I used my farmer's market haul, and supplemented the mix with garlic scapes (from my fiance's garden) and my Egyptian Onion bulbs. Use what looks good and you'll be laughing!

P.S.: If you like your soup with a kick (like a certain blog writer... ahem), use chili oil (like my favourite) to saute and stir in a dash of Tabasco at the end!

Leeky Carrot and Rice Soup
Serves 8
1 tbsp butter
6 large, sliced carrots
3 leeks, white and light green parts sliced
1 cup minced scallions or Egyptian Onion bulbs (optional)
3 cloves garlic, minced (or 8 garlic scapes, minced)
1 tbsp fresh (1 tsp dried) thyme
1/2 tsp dried oregano
1/2 tbsp fresh (1 tsp dried) rosemary
1 bay leaf
½ tbsp kosher salt
1 tsp pepper
½ cup brown and wild rice
½ cup dry brown lentils
6 cups chicken or vegetable stock
2 cups water
1 cup fresh or frozen peas
  1. In large heavy saucepan (I used my Staub), melt butter over medium-low heat. 
  2. Add carrots, leeks, scallions (if using), garlic (or scapes), herbs, salt and pepper; cover and cook, stirring occasionally, for about 8 minutes or until leeks are softened.
  3. Add rice and lentils and cook, stirring, for 2 minutes. 
  4. Pour in the chicken stock and water and bring to boil.
  5. Reduce heat, cover and simmer for about 40 minutes, until rice is tender, adding peas for last 5 - 10 minutes. Discard bay leaf.
  6. This is even better the next day!