Spinach soup with rice and carrots
Method of preparation
Ingredients · Servings 4
- spinach - 400 g
- carrot - 2 pcs.
- onion - 1 head
- rice - 1/2 cup
- tomato juice - 150 ml
- olive oil - 3 - 4 tbsp.
- that
- red pepper
- black pepper
- bay leaf - 1 pc. for flavor
- parsley - optional
Method · 50 min
- Finely chop the onion and dice the carrot.
- First, sauté the onion in a pot with the heated fat. Once the onion softens and becomes transparent, add the carrots.
- Wash the spinach well and chop it finely. Add it to the onions and carrots and sauté for 3-4 minutes.
- Then add the spices (salt, red and black pepper) and tomato juice.
- Cover with water, add the bay leaf, cover with a lid and let it boil for 20 minutes.
- Finally, pour in the washed rice and simmer the dish until cooked /about 15 minutes/.
- Serve the spinach soup while it is still warm and add aromatic croutons if desired.
- Spinach soup with rice and carrots is ready.
Finely chop the onion and dice the carrot.
First, sauté the onion in a pot with the heated fat. Once the onion softens and becomes transparent, add the carrots.
Wash the spinach well and chop it finely. Add it to the onions and carrots and sauté for 3-4 minutes.
Then add the spices (salt, red and black pepper) and tomato juice.
Cover with water, add the bay leaf, cover with a lid and let it boil for 20 minutes.
Finally, pour in the washed rice and simmer the dish until cooked /about 15 minutes/.
Serve the spinach soup while it is still warm and add aromatic croutons if desired.
Spinach soup with rice and carrots is ready.
