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Spinach and rice soup

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Spinach and rice soup
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
310
Carbs
49.1g
Fibre
6.4g
Protein
7.6g
Fat
7.8g
Saturates
2.2g
Sugars
8.7g
Salt
0.87g
Fruit/Veg Portion
2
Ingredients

Ingredients

1 tsp rapeseed oil
1 small onion, chopped
1 clove garlic, crushed
1 carrot, finely chopped
100g brown rice
150g bag fresh or frozen spinach
900ml low-salt vegetable stock
2 tbsp single cream
freshly ground black pepper
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Method

Recipe 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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