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Spinach and rice soup

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A low-calorie soup made with rice for a complete meal, or ideal as a winter starter.
Serves
2
Prep
10 minutes
Cook
40 minutes
Each 559g serving contains (excludes serving suggestion)
KCal
312
Carbs
47.80g
Fibre
5.50g
Protein
10.10g
Fat
7.70g
Saturates
2.90g
Sugars
8.20g
Salt
2.80g
Portion Fruit & Veg
1
Ingredients
Ingredients
1 tsp oil
1 small onion, chopped
1 clove garlic, crushed
1 carrot, finely chopped
100g brown rice
150g bag fresh or frozen spinach
900ml vegetable stock
2 tbsp cream or 4 tbsp full-fat milk
freshly ground black pepper
Method
  1. Heat the oil in a medium frying pan.
  2. Add the onion, garlic and carrot and fry for 3–4 minutes until beginning to soften.
  3. Stir in the rice, spinach and stock, bring to the boil and simmer gently for 35 minutes until the rice is tender. Transfer to a blender or food processor with the cream or milk and plenty of black pepper, blitz until smooth then return to the pan to reheat.
Chefs tips
  • If using frozen spinach in place of fresh, you’ll only need 100g.
  • If you don't use the soup straight away, you may need to add extra stock or water when you reheat as it will thicken after a while.
  • Freezing instructions: Freeze in portions then defrost in the microwave. Heat until piping-hot, stirring regularly. Eat immediately and discard any leftovers.
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