Tomato, Spinach & Rice Soup
PREP: 10 minutes
COOK: 20 minutes
SERVES: 4
Skill Level: Easy
Nutrition Info (Per Serving)
328 kcals Energy
50g Carbohydrate
12g Protein
7.9g (of which Sugar)
6.5g Fat
6.8g Fibre
1.4g (of which Saturated Fat)
0.66g Salt
Ingredients
1 tbsp olive oil
6 tomatoes, roughly chopped
2 leeks, chopped
1½ tsp smoked paprika
400g can chopped tomatoes
800ml vegetable stock
100g basmati rice
260g bag spinach
Crusty bread to serve
Instructions
1. Heat the oil in a large saucepan and fry the fresh tomatoes, leeks and paprika for 3-4 minutes. Add the chopped tomatoes, stock and rice, season. Bring to the boil, cover and simmer for 10 minutes.
2. Add the spinach until just wilted and serve with crusty bread.
