Spinach and rice soup
prep: 10 minutes
cook: 40 minutes
serving: 2
Nutrition Facts
each serving
KCal
310
Carbs
49.1g
fiber
6.4g
Protein
7.6g
Fat
7.8g
Saturates
2.2g
Sugars
8.7g
Salt
0.87g
Fruit/Veg Portion
2
Ingredients
all 9 types- 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
Directions
3 steps in totalStep 1
Heat the oil in a medium frying pan.
Step 2
Add the onion, garlic and carrot and fry for 3–4 minutes until beginning to soften.
Step 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 and plenty of black pepper, blitz until smooth then return to the pan to reheat.
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