About this recipe:The perfect soup to make during the spring or summer. It's packed full of vegetables and tastes fantastic. Leeks, potatoes, carrots, asparagus, rice and spinach are simmered together in a creamy stock.
450g leeks, chopped
1 onion, chopped
2 litres water
3 large potatoes, chopped
2 large carrots, chopped
1 bunch fresh asparagus, trimmed and cut into 2.5cm pieces
65g uncooked long-grain white rice
4 teaspoons salt
225g fresh spinach
250ml double cream
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Method Prep:25min › Cook:35min › Ready in:1hr
Melt the butter in a large pot over medium heat. Stir in the leeks and onion and cook until tender.
Pour water into the pot. Mix in potatoes, carrots, asparagus and rice. Season with salt. Bring to the boil, reduce heat and simmer 30 minutes, until vegetables and rice are tender.
Stir spinach and double cream into the soup mixture and continue cooking about 5 minutes before serving.