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Spinach, coconut and rice soup

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!
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: South East Asian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp cumin seeds
  • 1 Tbsp oil
  • 1 onion chopped
  • 600 ml vegetable soup
  • 1 tin coconut milk 400 ml
  • 400 g spinach
  • zest and juice of 1 lime
  • 200 g brown basmati rice

Method
 

  1. Cook or steam the rice until tender. Let it rest.
  2. Heat the oil in a saucepan and fry the cumin seeds. Set half aside.
  3. 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.
  4. Add the rice and warm up the soup if necessary.
  5. Stir in the lime juice and zest. Season to taste with salt and pepper.
  6. Serve with remaining cumin seeds scattered on top.