Creamy Chicken & Brown Rice Soup

Ingredients

• 50g of raw brown rice

• 50g raw almonds

• 1 onion, halved

• 2 garlic cloves

• 1 stalk of celery, quartered

• 1 large carrot, quartered

• 30g olive oil or butter

• 300g cubed chicken

• 1 litre water

• 1 1/2 tbsp chicken/vege stock paste (made in Thermomix)(or to taste)

• 100g raw brown rice

• ground rice & almonds

• handful fresh parsley, chopped

• 100g frozen peas

Instructions

1. Grind rice in Thermomix bowl 1 min/speed 9.

2. Add almonds and grind 20 sec/speed 9, or until fine. Remove to a bowl and set aside.

3. Place onion, garlic cloves, celery and carrot in bowl and chop for 3 sec/speed 5.

4. Add oil (or butter) and cook for 3 mins/100C/speed 1.

5. Add chicken and cook 3 min/100C/speed 1.

6. Add water, stock paste, rice, and reserved ground rice and almonds, and cook for 30 mins/100C/reverse/speed 1.

7. Add parsley and peas, cook another 5 mins/100C/reverse/speed 1.

8. Adjust seasonings if needed 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.)