Restorative rainbow chard and leek soup

Name: Restorative rainbow chard and leek soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tbsp 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; 1/3 cup arborio rice; 1/2 tsp ground white pepper; 1 tbsp lemon juice (freshly squeezed); 1/2 cup basil leaves (finely chopped (about 30 leaves))

4.5

(12)

quitegoodfood.co.nz

Your recipes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 4

Author : Quite Good Food

Ingredients

Remove All · Remove Spices · Remove Staples

2 tbsp extra virgin olive oil6 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 stock1/3 cup arborio rice1/2 tsp ground white pepper1 tbsp lemon juice (freshly squeezed)1/2 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.