Green Garden Soup

    Green Garden Soup


    20 people made this

    About this recipe: A rich puréed soup made with a combination of spinach, lettuce and parsley. Serve warm or cold and garnish with fresh dill and a dollop of crème fraîche.

    Serves: 6 

    • 1.4L (2 3/8 pints) vegetable stock
    • 1 onion, chopped
    • 1 carrot, sliced
    • 2 stalks celery, sliced
    • 50g (2 oz) white rice
    • 100g (4 oz) fresh spinach, washed and chopped
    • 2 little gem lettuces, torn
    • 2 handfuls chopped fresh flat leaf parsley
    • salt and freshly ground black pepper to taste
    • 1 pinch cayenne pepper

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. In a large saucepan cook the stock, onion, carrot, celery and rice for 35 minutes covered or until rice is soft.
    2. Place spinach, lettuce and parsley in small saucepan. Cover with water and bring to the boil. Drain immediately, and add to soup. Season with salt, black pepper and cayenne pepper. Purée in blender until smooth. May be thinned with more stock. Serve immediately or refrigerate overnight.

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    Reviews (2)


    This soup is really good, although I thought it tasted better hot. It was easy to make, though, and it's very pretty, too. - 24 Jul 2008


    This is a very fresh tasting, perfect for summer soup! Serve hot or cold! Thank you so much for this great recipe! - 24 Jul 2008

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