Spinach and Rice Soup - Low Calorie
Ready In: 25 mins
Serves: 6-8
Yields: 14 cups
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion
- 3 garlic cloves
- 2 cups white rice
- 2 chicken stock cubes
- 1 lb canned spinach
- 2 quarts water
- 1⁄2 teaspoon white pepper
- 1 teaspoon paprika
- 2 tablespoons lemon juice
- salt
Directions
- Thinly chop and sauté the onion in the vegetable oil. Add a bit of water if necessary to prevent burning.
- Mince garlic and add to the sautéed onions along with the rice. Fry mixture for a couple of minutes to ensure that the rice won’t get mushy later.
- Drain spinach and pour the reserved liquid in the pot. Run your knife through the drained spinach chopping the longer stems.
- Add chicken cubes, white pepper, paprika and lemon juice and water.
- Cook for 20 min on medium high heat or until the rice is tender.
- The soup will have a thicker consistency. You can add more water or chicken stock to adjust the thickness to your preferences.
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