Ingredients

Serves 2

85g (1/3 cup) wild rice
1/2 tbsp olive oil
3 cloves garlic, minced
1/2 head broccoli florets
25g (1 cup) roughly chopped kale
6 stalks asparagus, cut into 2 inch pieces
1 large handful fresh spinach
750ml (3 cups) good quality vegetable stock
125ml (1/2 cup) tinned coconut milk
Black pepper
1/4 tsp crushed chilli flakes (optional)
For the simple basil pesto

1 tbsp pine nuts
Small handful fresh basil
1 tbsp extra virgin olive oil
Salt
Black pepper

How to make

1. Boil the wild rice in plenty of water until cooked to your liking (around 20 minutes), then drain.
2. Meanwhile, heat the olive oil in a large saucepan, and add the minced garlic. Cook over a medium heat for a few minutes, until soft and fragrant.
3. Add the broccoli florets, chopped kale, and asparagus. Cook for around 3 minutes, then add the spinach, vegetable stock and coconut milk. Simmer gently for around 5 minutes, or until the broccoli and asparagus are cooked al dente.
4. While the soup is simmering, make the pesto. Add all of the pesto ingredients to a mini food processor, and blitz until a coarse paste is formed.
5. Season the soup with plenty of black pepper, and a few crushed chilli flakes if desired, and serve with the wild rice and a few dollops of homemade pesto. I also topped mine with a few shavings of vegetarian parmesan-style cheese.

Recipe courtesy of Cranks
www.cranks.co.uk