Rice soup with peas and spinach

Cooking Soups Rice soup with peas and spinach

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

Lables: Low kilojoule Low sugar Egg free Fish free Gluten free Lactose free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  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.
  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).
  3. Cook peas in a saucepan of boiling water for 1 minute. Drain.
  4. Remove soup from heat. Stir in peas, spinach and parsley. Serve immediately.

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2 tbsp extra virgin olive oil
2 leeks, pale section only, halved lengthways, sliced
60g thinly sliced prosciutto, chopped
2 garlic cloves, crushed
4 cups vegetable 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

Adv

Autors
Preparation time
10
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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