Vegetable and Rice Soup

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    Vegetable and Rice Soup

    Vegetable and Rice Soup

    (245)
    1hr


    193 people made this

    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.

    Ingredients
    Serves: 10 

    • 50g butter
    • 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

    Method
    Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

    1. Melt the butter in a large pot over medium heat. Stir in the leeks and onion and cook until tender.
    2. 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.
    3. Stir spinach and double cream into the soup mixture and continue cooking about 5 minutes before serving.
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    Reviews & ratings
    Average global rating:
    (245)

    Reviews in English (244)

    by
    154

    This was a great recipe. The only change I made was to the liquid. I used 50% chicken broth and 50% water. My guests would not stop eating it. Next time just this soup, bread and a jug of wine will be a hit. We loved it. Prep is everything. We made the soup up to the point prior to adding the cream and spinach. When the guests arrived and the time was right, we added the cream and spinach while re-heating, and served it. Wow...a hit. Thanks  -  18 Jan 2003  (Review from Allrecipes US | Canada)

    by
    93

    I give this 4 stars only because 5 stars is the ultimate. I do really like this soup though. I was unable to resist adding a clove of garlic when sauteing the vegetables and also threw in some sliced mushrooms. Like the other reviewer, I used chicken stock for 1/2 the liquid. Replacing the heavy cream with half-and-half didn't hurt the flavor at all. (Have to cut a few calories where you can.) I had never cooked with Leeks before and was a bit concerned about having an over-powering oniony flavor. Thats not a problem with this recipe. After simmering for 30 minutes, the many flavors combine and mellow nicely. I'll make this again.  -  03 Feb 2003  (Review from Allrecipes US | Canada)

    by
    58

    I've made the soup twice and guests liked it very much. It has a lovely fresh flavor. I used water only and that worked fine for me. I'll certainly make it again. (I'd say the recipe serves six at most when you serve it with salad and bread only.)  -  14 Apr 2003  (Review from Allrecipes US | Canada)

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