Emerald Garden Soup
 Just recently I made a version of this recipe and it instantly has become one of my favourites. It’s adaptable to what’s in your fridge and delicious any time of the year

4-6 cups chicken stock
1 onion, chopped
1 carrot, sliced
2 stalks celery, sliced or leftover broccoli stalks, chopped
100g uncooked white rice
50g fresh winter salad mix
4-5 pak choi and/or Chinese cabbage leaves
25-50g chopped fresh parsley
salt/pepper to taste
1 pinch cayenne pepper
1-2 tablespoons soy sauce

In a saucepan, cook the stock, onion, carrot, celery and rice for 25-30 minutes covered or until rice is soft. Turn off heat and stir in greens and parsley. Season with salt, black pepper and cayenne pepper. Mix in blender until smooth. May be thinned with more broth. Return to pan and stir in soy sauce. Reheat and serve immediately or refrigerate overnight.