This is a very filling soup that my family love – great for a quick winter meal. Serve with some fresh bread and a green salad, and it will feed about six people for a main meal. The soup becomes quite thick as it cools down, and could be thinned down a little more with some milk if you like. (We like it thick.)
If you have a big family, or like more veggies in your soup, you can add more chicken to the soup (leaving the peas out) and cook at Varoma temperature with the peas and lots of other veggies steaming on top – e.g. zucchini, carrot, broccoli, squash, asparagus. Place the steamed veggies in individual bowls and spoon the soup over the top.
Add almonds and mill 10 sec/speed 9. Remove rice and almond flour to a bowl and set aside.
Place onion, garlic cloves, celery and carrot into TM bowl and chop 3 sec/speed 5.
Add oil or butter and cook 3 mins/100C/speed 1.
Add chicken and cook 3 min/100C/speed 1.
Add water and stock paste (or chicken stock), brown rice and reserved rice and almond flour and cook for 30 mins/100C/reverse/speed 1.
Add parsley and peas and cook another 5 mins/100C/reverse/speed 1.
Add salt and pepper to taste (if you use stock instead of paste and water you’ll need about 2 tsp salt). Stir and serve.
Nut free version
Replace almonds with 50g sunflower seeds, or an extra 50g of brown rice.
Grain free version
Omit rice. At start of recipe, grind 100g almonds (or cashews) and set aside, adding back in later in the recipe. If you like you can add 150g cauliflower rice with the nut meal, and cook the soup for approx 20-25 mins. (Cauliflower rice is made by chopping cauliflower florets for 5 sec/reverse/speed 5.)
[Note: if you like it saltier, just add another spoonful of stock paste. If you’re using bought stock powder, you may want to add some tamari for extra flavour.]