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Whenever I make soup, I go large! Make a big pot of this spinach & rice soup and then have it for lunch at work – either freezing part of it or just filling up a load of plastic tubs and sticking them in the fridge. Granted, by Friday you’re ready for something else but it’s a cheap and healthy way of feeding yourself at work and the flavours only intensify as the week goes on.
Spinach and rice soup, serves 2:
Ingredients:
- Olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- Large pinch thyme
- Large pinch rosemary
- Grated zest 1/2 lemon
- 2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 125g arborio rice
- 1.1 litres vegetable stock
- 225g frozen and thawed spinach
- 4 tbsp pesto
- Freshly shaved parmesan and salt & pepper to serve
Method:
- Heat half the olive oil in a pan and add the onion, garlic, herbs, lemon and spice then fry gently for 5 minutes.
- Add the remaining oil and rice and cook, stirring, for 1 minute. Add the stock, bring to the boil and simmer gently for 20 mins or until the rice is tender.
- Stir in the spinach and pesto. Cook for 2 minutes then season to taste.
- Pour into warmed bowls and serve drizzled with olive oil and topped with parmesan shavings. OR, pour into Tupperware and cool before refrigerating. Perfect for office lunches or to feed a crowd at short notice (just add crusty bread!).
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The finished spinach & rice soup is delicious topped with a couple of shavings of fresh parmesan and a crack of black pepper! Enjoy!
Oooh hadn't spotted this post before, This looks right up my street – looks like quite a "meal soup" xx