Anti-inflammatory green soup
Super healthy, hearty soup with a fresh twist at the end.
Ingredients
Soup
- 3/4 cup brown rice
- 2 tsp olive oil
- 1 1/2 cups leek [thinly sliced]
- 1 cup celery rib [thinly sliced]
- 2 tsp crushed garlic
- 1/4 teaspoon salt or to taste
- 1.2 l chicken stock
- 3 fresh thyme sprigs
- 1 cup frozen peas
- 1 cannellini beans (canned) [drained and rinsed]
- 1 cup baby spinach
Lemon Basil Pesto
- 1 cup baby spinach
- 1/4 cup fresh basil
- 2 tablespoons Parmesan cheese [grated fresh]
- 1 teaspoons lemon zest [grated]
- 1 tablespoon lemon juice
- 2 tsp olive oil
Instructions
- Cook rice according to package directions. Proceed to making the soup.
- Heat oil in a pot over medium heat. Add leeks, celery, garlic, and salt; sauté 5 minutes. Add stock, and thyme. Cover; bring to a boil. Add peas and cannellini beans, and simmer for 4 minutes. Discard thyme. Stir in spinach, and switch of the heat.
- Make the Pesto: Place all pesto ingredients into a food processor; process until smooth.
- Place some cooked rice into bowls, pour soup over and top with pesto. Serve.
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