Swede and Chickpea Rice warming soup

Winter is the ultimate soup season. We’ve come up with this special swede and chickpea rice recipe for you that is creamy, warming and packed with protein! Perfect for a winter remedy.

45 mins

3-4 people

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INGREDIENTS

a drizzle of Mr Organic Olive Oil

1 bulb of garlic

1 tbsp of dairy free butter

1 onion finely chopped

3 stalks of celery, finely chopped

1 head of swede, peeled and cubed

150g of Mr Organic Chickpea rice

2-3 tbsp of fresh chives

3-4 tbsp of pine nuts, toasted

Toasted sourdough

METHOD

1. Cut off the tip of the entire garlic head and drizzle a little olive oil on top and cover it in kitchen foil. Roast it in the oven for 20-25 minutes or until golden and softened.

2. In a large saucepan, heat the butter and sauté the onion until translucent. Add in the roasted, peeled garlic bulbs, celery and swede and roast for 2 minutes before adding the vegetable stock. Bring to a simmer and cook for 20 minutes with a closed lid, or until the swede has softened.

3. Transfer the soup to a blender and lend until smooth.

4. In the meantime cook the chickpea rice in the saucepan according to the packaging instructions. Drain and add it back to the saucepan, then pour in the smooth sauce and stir to combine everything.

5. Heat on low until ready to serve. Serve with toasted pine nuts and freshly cut chives alongside toasted bread.