Toasted rice and turnip soup with preserved lemon and Parmesan flatbread

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Toasted rice and turnip soup with preserved lemon and Parmesan flatbread

Toasted rice and turnip soup with preserved lemon and Parmesan flatbread

Soy-Free, Vegetarian, <600 Calories

2 Servings, 600 Calories/Serving

25–35 Minutes

Rice takes on a delicious nutty flavor when it’s toasted. The process also helps seal in the grains’ natural starches so they don’t cloud the soup. Finely chopped preserved lemon peel adds both acidity and a briny flavor note that helps make this vegetarian main-course soup greater than the sum of its parts.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 or 2 leeks
  • Peeled fresh garlic
  • 6 ounces turnips
  • 1 bunch chard
  • Preserved lemon
  • 1/3 cup basmati rice
  • Marash chile flakes (optional)
  • 1 cup vegetable broth
  • 1 whole wheat lavash flatbread
  • 1/3 cup shredded Parmesan
  • ½ cup Greek yogurt

Nutrition per serving

Calories 600, Total Fat 20g (26% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 15mg (5% DV), Sodium 1250mg (54% DV), Total Carb. 5g (2% DV), Protein 24g
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the soup ingredients

Heat the oven to 375ºF.
  • Trim the root ends from the leeks; cut the leeks in half lengthwise, then crosswise into ¼-inch-thick half-moons. Soak the leeks in a medium bowl of cold water, stirring occasionally to loosen any dirt, and allow the dirt to settle at the bottom. Skim the leeks from the surface of the water and pat dry.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Scrub the turnips and trim off the root ends. Cut the turnips in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Strip the chard leaves from the stems; coarsely chop the leaves and stems, keeping them separate.
  • Remove any pulp from the preserved lemon; finely chop the peel.

2

Cook the soup

In a medium sauce pot over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the rice and cook, stirring frequently, until opaque and lightly toasted, 3 to 4 minutes. Add the leeks and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add the garlic, turnips, chard stems, and as much Marash chile as you like and cook, stirring occasionally, until the turnips start to soften, 2 to 3 minutes.
Add the preserved lemon, vegetable broth, and 2½ cups water. Season with salt and pepper and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the rice is tender, 10 to 12 minutes. Stir in the chard leaves and cook until just wilted, 2 to 3 minutes. Season to taste with salt and pepper.
While the soup cooks, prepare the flatbread.

3

Toast the flatbread

On a sheet pan, sprinkle the flatbread with the Parmesan. Toast in the oven until lightly browned and the Parmesan is melted, 6 to 8 minutes. Transfer to a work surface and cut into squares.

Serve

Transfer the soup to individual bowls, top with a dollop of yogurt, and serve with the flatbread.
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