Rice soup with peas and spinach
This rice soup with peas and spinach is a nourishing and easy-to-make dish featuring tender rice, fresh spinach, and sweet peas. The combination of sautéed leeks and prosciutto adds depth of flavor, making it perfect for any season.
Cook time 35 min
Prep time 10 min
Ingredients:
2 tbsp olive oil2 leeks
3 slices prosciutto
2 garlic cloves
4 cups vegetable broth
2 cups water
1 cup white rice
1 cup peas
4 cups spinach
1/2 bunch fresh parsley
Rice soup with peas and spinach is a comforting and nutritious meal that's perfect for any season. With the combination of tender rice, vibrant peas, and fresh spinach, this soup offers a delightful blend of flavors and textures. It's easy to prepare and packed with essential nutrients, making it a great choice for a wholesome lunch or dinner.
Instructions:
- Clean and thinly slice the leeks, ensuring any dirt is removed.
- Chop the prosciutto into small pieces.
- Mince the garlic cloves.
- Roughly chop the spinach and parsley.
- In a large pot, heat the olive oil over medium heat.
- Add the sliced leeks and chopped prosciutto. Cook, stirring occasionally, until the leeks are soft and the prosciutto is slightly crispy, about 5-7 minutes.
- Add the minced garlic to the pot and sauté for another 1-2 minutes, until fragrant.
- Pour in the vegetable broth and water. Stir to combine.
- Increase the heat to high and bring the mixture to a boil.
- Once boiling, add the white rice. Reduce the heat to low and cover the pot. Let it simmer for about 15-20 minutes, or until the rice is tender.
- Stir in the peas and spinach. Cook for another 3-5 minutes, just until the spinach is wilted and the peas are heated through.
- Stir in the chopped fresh parsley.
- Season the soup with salt and pepper to taste.
- Ladle the soup into bowls and serve hot.
This rice soup with peas and spinach is a delicious and healthy option that is simple to prepare and perfect for any meal. The fresh ingredients and straightforward cooking process make it an excellent choice for a quick weeknight dinner or a cozy weekend meal. Enjoy the delightful combination of flavors and the nourishing qualities of this hearty soup.
Rice soup with peas and spinach FAQ:
You should simmer the rice for about 15-20 minutes, or until it is tender. Be sure to cover the pot to allow the rice to cook evenly.
Yes, you can use brown rice, but adjust the cooking time to about 35-40 minutes, as brown rice takes longer to cook than white rice.
Store leftover rice soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a bit of broth or water if needed.
You can substitute prosciutto with bacon or pancetta for a similar flavor. For a vegetarian option, try adding extra sautéed leeks or mushrooms.
The soup should be somewhat brothy but with a thickened consistency from the rice. If it becomes too thick, you can add more broth or water to loosen it up.
Tips:
- Make sure to wash the leeks thoroughly to remove any dirt or sand trapped between the layers.
- For a richer flavor, you can use chicken broth instead of vegetable broth.
- If you prefer a creamier soup, you can stir in a splash of cream or coconut milk towards the end of cooking.
- For a vegetarian version, omit the prosciutto.
- Feel free to add other vegetables such as carrots or celery for extra flavor and nutrients.
Nutrition per serving
4 ServingsCalories 330kcal
Protein 11g
Carbohydrates 70g
Fiber 4.46g
Sugar 6g
Fat 9g
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