Spinach, coconut and rice soup
15 Apr 2015
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
Background
This is a lovely vegan soup - ideal for the health-conscious too! If you have leftover steamed/cooked rice, use it up in this dish - then the soup only takes 10 minutes to make!
Ingredients
- 1 Tbsp cumin seeds
- 1 Tbsp oil
- 1 onion chopped
- 600ml vegetable soup
- 1 tin coconut milk (400 ml)
- 400g spinach
- zest and juice of 1 lime
- 200g brown basmati rice
Instructions
- Cook or steam the rice until tender. Let it rest.
- Heat the oil in a saucepan and fry the cumin seeds. Set half aside.
- Add the onion to the pan and fry until soft. Pour in the stock and the coconut milk. Bring to the boil, then turn off the heat and add the spinach. Put the lid on for a minute then blend the soup until silky smooth.
- Add the rice and warm up the soup if necessary.
- Stir in the lime juice and zest. Season to taste with salt and pepper.
- Serve with remaining cumin seeds scattered on top.
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Categories
- Meal Type: - Everyday - Leftovers - Lunch - Soup - Supper
- Cuisines: - South East Asian
- Health and Diet: - Dairy Free - Gluten Free - Healthy - Vegan
- Skill Levels: - Easy
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