A warming and simple soup. Cooking the stock with the black rice produces an extraordinary deep magenta colour. A feast for the eyes and palate.
When to eat
We recommend eating this dish from late January through to late April. British purple sprouting broccoli has a notoriously short season but is delicious when it appears.
This meal is around 81% less polluting than the average UK meal.
- Eating this recipe will save around 2.40 KG CO2e per person.
- That’s equivalent to the emissions produced driving 19.85 KM in a modern car.
- 150 g Black Rice
- 1 Medium Onion
- 1 Large Leek
- 2 Medium Carrot
- 1 Medium Potato
- 2 Sticks Celery
- 1 Clove Garlic
- 300 g Purple Sprouting Broccoli
- 1000 ml Vegetable Stock
- 1 Tablespoon Fresh Rosemary (de-stalked and finely chopped)
- 1 Tablespoon Fresh Thyme (de-stalked and finely chopped)
- 1 Bay Leaf
- 2 Tablespoons Fresh Basil
- 40 g Pine Nuts
- 2 Tablespoons Olive Oil
- Dice the carrot & potato into rough small pieces, roughly half a centimeter in size. Finely chop the leek, onion and garlic. Heat the olive in a pan over a medium heat. Add the Leek, onion and garlic and sweat for around 2 – 3 minutes. Then add the carrot, potato, rosemary and thyme and cook for a further 3 – 4 minutes. Finally add the black rice, increase the heat, and cook for about 2 minutes.
- Pour in the stock and bay leaf. Bring to the boil, then cover and cook at a simmer for about 30 – 40 minutes or until the rice is soft. Stir every so often so the rice cooks evenly. But you can mostly just leave to do it’s thing.
- When the rice is done, season the soup with salt and pepper to taste. Trim and halve the broccoli, then boil in a pan using a small amount of water. They should take no more than 2 minutes to cook. Remove from the heat and drain. Serve the soup into individual bowls, dollop a generous helping of the broccoli on each. Finally, slice the basil into thin ribbons and sprinkle with the pine nuts over each bowl.