Italian Wild Rice Soup - Helen Ridgeway Nutrition

Ingredients

• 1 large onion
• 3 garlic cloves
• 750 g potatoes ((about 6 medium potatoes))
• 3 large carrots
• 1 tbsp olive oil
• 1 tbsp tomato purée
• 400 g tinned chopped tomatoes ((14oz))
• 1 tsp sea salt
• 1½ litres vegetable stock
• 1½ tbsp vegan Worcestershire sauce
• 2 x 400g tinned cannellini beans ((2 x 14oz))
• 2 tsp dried oregano
• 200 g wild rice mix (I used a combination of wild, brown and red rice (1 cup))
• Juice of ½ lemon
• Handful of chopped parsley
• Salt and pepper