Leek Soup With Rice And Beans

Ingredients

2 tablespoons coconut oil (or olive oil)

3 medium leeks

zest of 1 lemon

2 liter/ 9 cups good vegetable broth

340 g/ 2 cups cooked brown rice

400 g/ 2 cups cooked white beans (or 1 can)

240 ml/ 1 cup coconut milk

200 g/ 2 cups cauliflower florets

140 g/ 5 oz small pasta shapes (the original recipe asks for wide ribbon yuba skins)

salt to taste

Topping:

more lemon zest

55 g/ ½ cup hazelnuts

chives

dill

lemon

olive oil to drizzle

Preparation

Heat the oil in a large pan. Clean and chop the leeks and saute them until softer and lightly colored, about 7 minutes. Add the lemon zest and stir for 1 minute, then add the vegetable broth and bring everything to a simmer.

Add the rice, beans and coconut milk and bring to a simmer again. Add the cauliflower florets and the pasta shapes and cook according to the pasta's cooking instructions. Adjust the taste with salt if necessary.

Serve the soup topped with more lemon zest, chopped hazelnuts, herbs, lemon and a drizzle of olive oil.