Carrot mushroom and rice soup

Carrot, Mushroom and Rice Soup

Prep time: 25 mins
Cooking time: 35mins

Serves: 4

Season: Autumn

Diet:

Ingredients

• 1 onion
• 2 carrots
• 200g mushrooms of your choice
• 1 leek
• 3 tbsp olive oil
• 600ml vegetable stock
• 400ml plant milk or cow's milk
• 150g rice of your choice
• 5 to 6 sprigs dried thyme
• 3 dried bay leaves
• 2 to 3 pinches ground turmeric (optional)
• Salt and pepper

Method

Peel and finely chop the onion and carrots. Finely chop the mushrooms and leek.

Heat the oil in a casserole dish or large saucepan over a high heat and fry the vegetables for a few minutes.

Pour in the stock and vegetable milk. Add the rice.

Tie the thyme sprigs and bay leaves together to form a mini bouquet garni and place in the soup.

Cover and reduce the heat to medium-low. Simmer for 20 minutes.

Remove the bouquet garni and season to taste with salt and pepper. Add 2 to 3 pinches of turmeric.