Tuesday, 19 March 2013

Spinach & Rice Soup

One of my favourite and most used cookbooks is Family Meals for a Fiver (Good Housekeeping). I don't know where I got it from, most likely somewhere cheap and cheerful like The Works. I've had it for years and have cooked lots of stuff from it.  So, here's a recipe for spinach and rice soup - filling and rustic. Whenever I make soup, I go large! Make a big pot of it and then have it for lunch at work - either freezing part of it or just filling up a load of tupperwares and sticking them in the fridge. Granted, by friday you're ready for something else but its a cheap and healthy way of feeding yourself at work!

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 tsbp pesto 
  • Freshly shaven parmesan and salt & pepper to serve
Method:
  • Heat half the 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 tupperwares and cool before refrigerating. Perfect for office lunches. 
Fry the rice and onions first
Spinach and Rice soup cooking on the hob

The finished thing.

Spinach and Rice Soup

1 comment:

  1. Oooh hadn't spotted this post before, This looks right up my street - looks like quite a "meal soup" xx

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...