Rice soup with peas and spinach

0
59
Rice soup with peas and spinach

(1) Rate it

  • 0:10 Prep
  • 0:35 Cook
  • 4 Servings
  • Capable cooks

Serve up a satisfying winter main with this pea and spinach rice soup.

Featured in
Soup recipes, Best-ever soups

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 leeks, pale section only, halved lengthways, sliced
  • 60g thinly sliced prosciutto, chopped
  • 2 garlic cloves, crushed
  • 4 cups Massel vegetable liquid stock
  • 3 cups water
  • 1 1/4 cups arborio rice
  • 1 1/2 cups frozen baby peas
  • 150g baby spinach
  • 1/3 cup chopped fresh flat-leaf parsley

Method

  • Step 1
    Place oil, leeks, prosciutto and garlic in a large saucepan. Cook over medium heat, stirring occasionally, for 8 to 10 minutes, or until leek is tender.
  • Step 2
    Add stock and water. Bring to the boil. Add rice. Reduce heat to low and cook for 20 to 25 minutes or until rice is tender but firm to the bite (there will be a lot of excess liquid).
  • Step 3
    Cook peas in a saucepan of boiling water for 1 minute. Drain.
  • Step 4
    Remove soup from heat. Stir in peas, spinach and parsley. Serve immediately.

  • Low kilojoule
  • Low sugar

Nutrition

  • 1808 kj

    Energy

  • 13g

    Fat Total

  • 3g

    Saturated Fat

  • 6g

    Fibre

  • 15g

    Protein

  • 9mg

    Cholesterol

  • 1368mg

    Sodium

  • 5g

    Carbs (sugar)

  • 59g

    Carbs (total)

All nutrition values are per serve
  • Author: Anneka Manning
  • Image credit: Ben Dearnley
  • Publication: Super Food Ideas

Source: taste.com.au

LEAVE A REPLY

Please enter your comment!
Please enter your name here