AuthorAnnabelleCategory, , , , DifficultyBeginner
Rating
Yields4 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

Ingredients

 4 cups vegetable stock
 1 cup brown riceor 2 cups of cooked brown rice
 2 cups cooked chicken - shredded
 2 cups cooked chickpeasUse as vegan replacement for chicken
 1 tsp chipotle seasoning or any Mexican spice
 2 avocados diced
 1 celery stalkchopped
 1 zucchinichopped
 1 small handful coriander
 50 g sweet corn
 2 spring onionschopped finely
 salt to taste
 lime wedges for garnish

Directions

What are we cooking today?
1

Not a common dish but delicious and so easy to prepare. It is more filling than you'd expect so great for lunch to avoid afternoon snacking.

Getting started
2

Combine 2 cups of water with 1 cup of brown rice in a pot over high heat. When the water comes to a boil, cover the pot and turn heat down to the lowest setting for 45 minutes. (Do not stir. Simply set a timer and let the rice cook.)

(or use pre-cooked rice)

3

Heat the broth in a pot over medium heat, add rice, chicken or chickpeas, and chipotle spice and heat through for 10 minutes.

4

Add zucchini, sweet corn and celery and cook for 5 more minutes.

5

Ladle into bowls and top with coriander, onions, avocado and lime wedges.

Annabelle's tips
6

Add a sprinkle of chilli flakes on top for a flash of colour and spice.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 391
% Daily Value *
Total Fat 22.9g36%
Saturated Fat 5.3g27%
Cholesterol 54mg18%
Sodium 728mg31%
Potassium 1054mg31%
Total Carbohydrate 25.9g9%
Dietary Fiber 8.5g34%
Sugars 2.7g
Protein 24.6g50%

Calcium 3%
Iron 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Ingredients

 4 cups vegetable stock
 1 cup brown riceor 2 cups of cooked brown rice
 2 cups cooked chicken - shredded
 2 cups cooked chickpeasUse as vegan replacement for chicken
 1 tsp chipotle seasoning or any Mexican spice
 2 avocados diced
 1 celery stalkchopped
 1 zucchinichopped
 1 small handful coriander
 50 g sweet corn
 2 spring onionschopped finely
 salt to taste
 lime wedges for garnish

Directions

What are we cooking today?
1

Not a common dish but delicious and so easy to prepare. It is more filling than you'd expect so great for lunch to avoid afternoon snacking.

Getting started
2

Combine 2 cups of water with 1 cup of brown rice in a pot over high heat. When the water comes to a boil, cover the pot and turn heat down to the lowest setting for 45 minutes. (Do not stir. Simply set a timer and let the rice cook.)

(or use pre-cooked rice)

3

Heat the broth in a pot over medium heat, add rice, chicken or chickpeas, and chipotle spice and heat through for 10 minutes.

4

Add zucchini, sweet corn and celery and cook for 5 more minutes.

5

Ladle into bowls and top with coriander, onions, avocado and lime wedges.

Annabelle's tips
6

Add a sprinkle of chilli flakes on top for a flash of colour and spice.

Super Easy Summer Soup

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