Chunky Vegetable & Rice Soup

Servings: 4
Prep. Time: 15 minutes
Cook Time: 15 minutes

Chunky vegetable and rice soup is simple to make and perfect for cold, winter months. It is great as a starter or main meal and tastes delicious with fresh bread.


  • 1500ml chicken stock
  • 120g basmati rice, rinsed
  • 2 carrots, peeled and chopped
  • 1 parsnip, peeled and chopped
  • ½ leek, chopped
  • 1 branch of kale
  • 5 button mushrooms, chopped
  • 1 onion, chopped
  • 100g peas
  • 4 sprigs fresh thyme
  • 1 piece ginger, grated
  • 1 tsp.salt crystals


  1. Wash and peel all the vegetables and chop them into small pieces.
  2. Grate the ginger and chop the thyme. Mix this with the salt and set aside.
  3. Put all the vegetables, including the peas, into the Rice Cooker and add the salt, ginger and thyme mix.
  4. Rinse the rice, in fresh water and then also add this to the Rice Cooker.
  5. Pour in the chicken stock and place the lid on the cooking pot. Turn the Rice Cooker on and set to COOK for 15 minutes. Once done, manually switch on and set to WARM.
  6. Serve hot, with a drizzle of sesame or roasted squash oil