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Vegetable and Rice Soup

  • 10servings
  • 60minutes
  • 194calories

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B1, B2, C, D, E, P
MineralsNatrium, Fluorine, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 50g butter

  2. 450g leeks, chopped

  3. 1 onion, chopped

  4. 2 litres water

  5. 3 large potatoes, chopped

  6. 2 large carrots, chopped

  7. 1 bunch fresh asparagus, trimmed and cut into 2 1/2cm pieces

  8. 65g uncooked long-grain white rice

  9. 4 teaspoons salt

  10. 225g fresh spinach

  11. 250ml double cream

Instructions Jump to Ingredients ↑

  1. Melt the butter in a large pot over medium heat. Stir in the leeks and onion and cook until tender.

  2. Pour water into the pot. Mix in potatoes, carrots, asparagus and rice. Season with salt. Bring to the boil, reduce heat and simmer 30 minutes, until vegetables and rice are tender.

  3. Stir spinach and double cream into the soup mixture and continue cooking about 5 minutes before serving.

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