This vegan mushroom and thyme soup is super easy to make and is a beautiful combination of flavours. It can be served as an entree or a main, warming you up during the cooler months.
- ½ cup / 105g medium-grain brown rice (or 1⅓ cup cooked rice)
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 250g / 8.82 ounces button mushrooms, sliced
- 2 cups firmly packed (1 medium-sized) zucchini / courgette, grated
- 2 teaspoons fresh thyme (approx 2 sprigs)
- 6 cups / 1½ liters vegetable broth*(or store-bought)
- ½ teaspoon pepper
- 1 – 2 teaspoons salt (or to taste)
- Mushrooms, sauteed
- Chives, chopped
- Thyme, just leaves
- Olive oil
- Rinse the rice well and add it to a small saucepan. Add 1 cup / 250ml of fresh water and bring it to a boil. Reduce to a simmer, place the pot lid askew to let steam escape, and cook until all the water has evaporated.
- For the rest of the soup, place a large saucepan on medium-high heat, add the oil, onions, and garlic, putting the lid on completely. Let the steam help to cook the onion and garlic, stirring after a couple of minutes.
- Add in the chopped mushrooms and place the lid back on again. Cook for a further 3-5 minutes. This will help sweat down the mushrooms and create a bit of a sauce down the bottom of the pan.
- Add in the grated zucchini and stir well.
- Add in the thyme and broth. Bring to a boil, then reduce to a gentle simmer. This should take about 10 minutes.
- Around this time, the rice would have finished cooking, and you can add it in. Simmer for a further 20 minutes.
- Add pepper and salt to taste.
- If you want a creamier, less chunky soup, you can blitz the soup with an emersion blender a few times.
Broth / stock: Alternatively use a store-bought stock or 1 teaspoon of powdered stock with 6 cups / 1½ liters of boiling water
- Diet: Vegan