Name: Root, Rice, Leek & Nettle Soup
Cook time: 1 h 40 min
Yield: 6-8
Ingredients: 90g/3¾oz mixed wild, red, brown and black rice; 3 tbsp extra virgin olive oil, plus extra for drizzling; ½ large onion, sliced into half-moons; 4 garlic cloves, chopped; 1 tbsp peeled and grated ginger; 2-3 jalapenos, trimmed and chopped; 1 tsp mustard powder; 1 tsp medium chilli powder; 150g/5oz carrots, peeled and cut into 1½cm/2/3in coins; 150g/5oz parsnips, peeled and cut into 1½cm/2/3in coins; 170g/5¾oz trimmed leeks, rinsed, cut in half lengthways and then into 1½cm/2/3in semicircles; 1¾l/3 pints vegetable or scrap stock; 45g/1¾oz brown lentils, rinsed; 1-2 tbsp molasses; 2 tbsp grated horseradish, fresh or jarred; 2-3 tbsp apple cider vinegar; 80g/3¼oz nettles or baby spinach, rinsed; 20g/1oz flat-leaf parsley, chopped, plus extra to serve; Light soy sauce, to taste; Sea salt and freshly ground black pepper

VMG Recipes