This soup is comfort in a bowl. My boyfriend created this recipe as a chicken soup years ago, but when we met he made me a vegan version on one of our first dates. He used to love cooking for me when we first met, and I have fond memories of watching him cook all types of veggie meals to impress me. Now that we live together, I am usually the one who cooks (as I get home earlier from work). But the boyfriend still likes to surprise me with this soup every once in a while. And it still reminds me of those early days in Edinburgh.
The secret ingredient of this soup is lime. Lots of it! It really makes the soup stand out from your traditional veggie soup. It also makes the soup very versatile, as it works well in both summer and winter. The soup has enough earthy ingredients to warm you up on a cold day. But the zestiness of the lime and the thickening paella rice also make it the perfect meal for an English summer dish (well, traditional English summers that is). This way, we end up eating the soup year round. We often have a big batch of it in the freezer for those lazy evenings, where we cannot be bothered with cooking a meal. Just adding a dash of fresh lime to the dish makes the reheated soup taste amazing.
Prep time: 10 Cook time: 30 Serves: 4
3 large potatoes
200 grams of paella rice
1 liter of vegetable stock
- Start by chopping the onions into large chunks. Add the paella rice and onion to a large pot and cover it lightly with the stock. Cook on high heat for around 5 minutes. As the water evaporates, continue to add more stock. During this time, cut the potatoes and carrots into chunks.
- Once the grain is slightly cooked on the edges, add the rest of the stock to the pan, along with the carrots and potatoes. Reduce the heat to medium and cook for another 15 minutes. In the meantime, cut the broccoli and cauliflower into chunks.
- After 15 minutes, add the broccoli and cauliflower to the soup and cook for another 5-10 minutes.
- Once everything is fully cooked (do the taste test), add the thyme and squeeze in 1 full lime into the soup.
- Serve the soup with 1/2 lime for each portion.