Name of Recipe: Spinach & Rice Soup
Number of People: 4 serves
Ingredients:
220g spinach, leaves & stalks roughly chopped
pinch of salt
120g water
1 medium onion cut in half
2 cloves confit of garlic
1 sm chilli deseeded or to taste
1 tbspn confit garlic oil
60g risotto rice
3 tspns vegetable stock concentrate
650g water
125g reserved spinach water
1 umami cube
1 cup passata
S & P to taste
Preparation:
Place washed spinach into the TM bowl with the salt and water. Cook 7 mins/reverse/speed 2/varoma.
Reserve the cooking liquid by draining the spinach through a sieve.
When the spinach cools sufficiently, chop it finely and set aside.
Chop the onion, chilli and garlic 2 sec/speed 5 or until chopped finely. If the bowl is still hot, I usually chop on speed 7.
Add the garlic oil and cook 5 mins/varoma/reverse/speed 1/MC off.
Add the rice, stir 30 sec/speed 1/reverse.
Add the water, reserved spinach water, vegie stock concentrate, umami cube and passata.
Cook 12 mins/100o/reverse/speed 1.
Add spinach and cook 7 mins/100o/reverse/speed 1.
Check for seasoning and add S & P if needed.
