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Vegan Norwegian Carrot & Rice Soup

Discussion in 'Soups' started by shyvas, Dec 2, 2012.

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  1. shyvas

    shyvas Deity Forum Moderator

    500 g peeled and finely chopped carrots
    1 medium onion chopped
    1 small leek without the greens, chopped
    1 stalk of celery
    1 tsp tomato purée
    1 litre of vegetable stock
    150 ml non dairy cream
    3 tbs oil or vegan margerine
    1 pinch of nutmeg
    1 bay leaf
    a few drops of lemon juice
    salt & freshly ground pepper
    150 g cooked brown rice

    Melt the oil or margerine in a saucepan over a medium heat. Add the vegetables and gently
    cook until the onion is soft. Add the stock, tomato purée, salt and bay leaf and bring to the
    boil. Cover and reduce the heat. Simmer for 15 mins.
    Discard the bay leaf. Purée the soup using a hand blender.Add the cream, a pinch of nutmeg
    and a few drops of lemon juice. Adjust the seasoning and add the rice before serving.
    Tip: Before blending, remove a cup of the stock and add to adjust thickness desired.
    Serve with toasted cubes of gingerbread and a swirl of non dairy cream.


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    • Like Like x 1
  2. Mmm toasted cubes of gingerbread. :D
     
  3. shyvas

    shyvas Deity Forum Moderator

    Lbs, I'm going to award you the monthly recipe 'star' for reading it until the very end.:D
     
  4. I love recipes and cookbooks and read them all the way to the end all the time! :D I like your recipes a lot. :)
     
    • Like Like x 1
  5. shyvas

    shyvas Deity Forum Moderator

    Awww bless [​IMG]
     
    • Like Like x 1
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