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🍲 Creamy Spinach Soup with Crunchy Rice Garnish

365 kcal · 30 min · 4 servings

Creamy Spinach Soup with Crunchy Rice Garnish Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the rice in a pot and cover it with about 250 ml of water.
  2. 2. Bring the water to a boil and cook the rice for about 20 minutes until it is al dente.
  3. 3. Thoroughly wash the spring onions and pat them dry.
  4. 4. Trim off the root ends.
  5. 5. Separately slice the white and green parts of the spring onions into fine rings.
  6. 6. Heat 2 tablespoons of oil in a large pot over medium heat.
  7. 7. Sauté the white spring onion rings for about 2 minutes until they become translucent.
  8. 8. Add the spinach and let it wilt for about 4 minutes while stirring.
  9. 9. Season the mixture with salt, pepper, and curry.
  10. 10. Pour the vegetable broth and cream into the pot.
  11. 11. Bring the soup to a boil.
  12. 12. Simmer the soup covered for about 12–15 minutes.
  13. 13. Drain the cooked rice and let it drain well.
  14. 14. Let the rice cool down slightly.
  15. 15. Halve the pomegranate and remove the seeds.
  16. 16. Place the cooled rice, pomegranate seeds, and green spring onion rings in a bowl.
  17. 17. Add 1 tablespoon of olive oil and vinegar.
  18. 18. Season the rice garnish with salt and pepper and mix everything well.
  19. 19. Puree the soup until smooth.
  20. 20. Taste the soup and adjust seasoning with salt, pepper, and possibly more curry as desired.
  21. 21. Ladle the soup into bowls.
  22. 22. Top the soup with the colorful rice garnish.
  23. 23. Enjoy your meal!

Nutrition per serving