Name: Rice soup with peas and spinach
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1
Ingredients: 36.40 gm extra virgin olive oil; 2 leeks, pale section only, halved lengthways, sliced; 60g thinly sliced prosciutto, chopped; 2 garlic cloves, crushed; 1020.00 gm vegetable liquid stock; 750.00 gm water; 250.00 gm arborio rice; 375.00 ml frozen baby peas; 150g baby spinach; 82.50 ml chopped fresh flat-leaf parsley

Rice soup with peas and spinach

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Prep Time:
10 minutes

Cook Time:
35 minutes

Total Time:
45 minutes

Warm and comforting pea and spinach rice soup, perfect for winter.

Ingredients:

36.40 gm extra virgin olive oil
2 leeks, pale section only, halved lengthways, sliced
60g thinly sliced prosciutto, chopped
2 garlic cloves, crushed
1020.00 gm vegetable liquid stock
750.00 gm water
250.00 gm arborio rice
375.00 ml frozen baby peas
150g baby spinach
82.50 ml chopped fresh flat-leaf parsley

Instructions:

In a large saucepan, combine oil, leeks, prosciutto, and garlic. Cook over medium heat, stirring occasionally, until the leeks are tender, about 8 to 10 minutes.
Pour in flavorful stock and water, then bring to a boil. Stir in rice, simmer on low heat for 20-25 minutes until rice is perfectly tender yet slightly firm. Excess liquid will remain in the pot.
Blanch peas in boiling water for 1 minute, then drain.
Take the soup off the heat and gently mix in the peas, spinach, and parsley. Serve right away.

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