A simple recipe for Potato, Leek & Spinach Soup with Rice.
POTATO & LEEK SOUP
Yesterday lunchtime, I lusted after my friend Louise's Potato & Leek Soup.
It smelled so good and my cheese and pickle sandwich couldn't compete.
I thought I might make a variation on the traditional recipe and added some baby spinach and a kick of spice with some ground cumin.
My soup turned out delicious and thick, more like a stew really.
If you like a thinner soup, then just add ½ cup of rice and you have the option of adding some milk towards the end.
Yield: 6-8
Potato, Leek & Spinach Soup with Rice
A simple recipe for Potato, Leek & Spinach Soup with Rice.
Prep time: 10 MCook time: 30 MTotal time: 40 M
Ingredients:
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 clove of garlic, finely chopped
- 3 leeks, cut lengthwise then sliced
- 6 medium potatoes, chopped
- 2 tsp ground cumin
- 6 cups/2 ¾ pints vegetable stock (4 cubes)
- 1 large handful of baby spinach, chopped
- 1 cup of basmati rice
- freshly ground black pepper
to serve
- a splash of milk (optional)
- a sprinkling of finely chopped chives
Instructions:
- Saute the onion and garlic in the olive oil until the onions are soft and translucent.
- Add the leeks and potatoes. I tend to add the vegetables as I chopped them, which means they are gently cooking as I go.
- Stir in the cumin.
- Add the stock and then the spinach. Next add the rice and stir well.
- Bring the soup to the boil, then reduce to a gentle simmer. Cover and leave to cook gently for 20-30 minutes. Stir occasionally, as the rice may stick a little.
- Whizz up the soup, but not completely, you still want to have lots of lovely rice and potato to bite into.
- Season with freshly ground black pepper.
Notes:
The soup is nice with a splosh of cream or milk and sprinkled with chives, although I didn't bother with the milk this time.
Cool this soup quickly in an container, cover and keep in the fridge for a couple of days.
This soup can be frozen. Chill quickly again and freeze. To defrost, chill in the fridge overnight, then reheat.
Cool this soup quickly in an container, cover and keep in the fridge for a couple of days.
This soup can be frozen. Chill quickly again and freeze. To defrost, chill in the fridge overnight, then reheat.
Calories
260.16
260.16
Fat (grams)
3.12
3.12
Sat. Fat (grams)
0.53
0.53
Carbs (grams)
53.41
53.41
Fiber (grams)
5.08
5.08
Net carbs
48.34
48.34
Sugar (grams)
5.31
5.31
Protein (grams)
6.64
6.64
Sodium (milligrams)
642.85
642.85
Cholesterol (grams)
0.20
0.20
Ooh, that looks yummy - I think I'd try it with a little bit of chopped kale or spring greens.
ReplyDeleteBecause we had to memorize the poem "Chicken Soup with Rice," when I was a kid, that's the first thing that comes to mind when I think of rice soups. But around our house, it was always broccoli rice soup with mushrooms. Now THAT's good stuff!
Oh now that sounds really, really good Tanita! I am pleased to say we didn't have to learn that song :)
ReplyDeleteMmmmmmmm that does osund good. I don't know what it is but the idea of adding rice to soup always draws me in - can't resist!!
ReplyDeleteHey Chele, this was definitely inspired by the challenge. I never usually add rice to my soup, noodles sometimes, but rice never. I do really like it though. It's like a soupy risotto :)
ReplyDeleteLovely Jackie. I can hardly wait to hear what you come up with for next month's theme.
ReplyDeleteIt will probably come to me at the last minute like it usually does :)
ReplyDeletePerfect for these cold days Jacqueline!!!!
ReplyDeleteWhat a fabulous idea to add rice to this soup--I bet it added just that extra "je ne sais quoi" that made it really special. It also sounds like a perfect winter soup--comforting and healing--just what I'd love about now!
ReplyDeletegreat soup for a winters day - I am trying to get back into soup at lunchtimes - it is so much nicer than a sandwich - today i even have a bread rolls to go with my soup that I have because sylvia picked it up and nibbled it in the bakery - she thought she would then put it back but I thought I better pay for it :-)
ReplyDeleteI've been eating a lot of soup lately. This is one I'd love to try. I like the suggestion of using kale too (since kale in soup is so great). Not that spinach isn't.
ReplyDeleteIt's definitely soup weather here Val :)
ReplyDeleteThe rice is a first for me Ricki, I'm liking it :)
Hehe! Sylvia is such a cutie. How funny Johanna :)
I've not used kale in a soup for a while TB, but it is good, no doubt :)
I eat soup just about every day. I will be adding this to my rotation.
ReplyDeleteThis sounds like a delicious recipe and I have spinach and potatoes to use up, perfect! Thanks for the idea.
ReplyDeleteThis sounds like such a simple and tasty soup! And I must say that I love the sound of a pickle and cheese sandwich. I've never tried that before!
ReplyDelete