Spinach and Rice
This soup is incredibly comforting, I often make this when I’m feeling run down. The iron from the spinach and the rice, gently cooked in broth, makes it a very nourishing bowl of food for any tired parent. It is both filling and flavourful. The juice of half a lemon at the end of cooking with a handful of chopped fresh herbs add brightness. I sometimes add a splash of double cream for added richness, this is totally optional and can be omitted, it will still be hearty and delicious without.
Note, that this soup doesn’t keep and I don’t recommend reheating it - the rice doesn’t cope well with being cooked again, nor does the frozen spinach. I make this to order. I recommend half quantities if you aren’t feeling well and your appetite is low.
Serve with a drizzle of a good extra virgin olive oil, and a final pinch of good quality sea salt.
Recipe serves 4
Ingredients
2 tablespoons olive oil
1 onion, finely diced
2 celery sticks, finely diced
3 garlic cloves, peeled
250g frozen spinach (6 balls of spinach approx)
1.2 litres stock* (homemade chicken, or vegetable stock)
*Good quality stock is needed here, so the best you have/ or can find
2 heaped tablespoons tomato puree
1 cup of Jasmine rice, well rinsed in running water
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
1/2 lemon, juice only
1/2 teaspoon sea salt
1/4 teaspoon black pepper
splash of double cream (optional)
If you can de-frost the spinach beforehand, although I don’t always remember to do this!
Take a large pot and soften the onion and celery in a little olive oil for 10 minutes until translucent: add the whole garlic cloves, tomato paste and frozen spinach. Next add the stock and rice (this needs to be rinsed thoroughly first in running water). Then bring everything up to a gentle boil. Cook at a simmer for 20 mins, or until everything is cooked and the rice is tender.
To finish the soup remove from the heat and add the lemon juice, fresh herbs, sea salt, black pepper and a splash of cream if using. Taste before serving and adjust accordingly. Once it is ready serve straight away, finish with a drizzle of good quality olive oil and sprinkle of sea salt.