Tomato Spinach Soup Recipe

Tomato Spinach Soup Recipe

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Though Spring is nearing, I can't help but be skeptical about the British weather. One day it's warm, another day it's cold, wet and gloomy. 

One of the things I love to have on a cold, wet and cozy night is a hearty warm soup. However, I don't know about you but I felt that soups can be a little bit of a hassle. 

Firstly, many soups recipes are essentially liquids and unless I have it with bread or a side dish, I get hungry within an hour or so. Though there's nothing wrong with adding bread, there is something wrong with being addicted to it. And like cookies in a jar, once I start munching on it I find it super hard to give it up.

Secondly, I confess that I'm a total beginner at making soups. A year or so ago I made a Sweet Potato, Pepper and Coconut Milk Soup and it was a bit of a disaster. The blender didn't chop up the ingredients properly, I couldn't quite get the right mixture and it took a lot of time to make the meal edible. 

As such, I avoided making soups for an entire year. Until I recently came across a handy little gadget that transforms everything. It's called a hand blender.

https://www.youtube.com/watch?v=y_VDbwqoCdQ

Okay, so you may already have one or have seen them before and think it's no miracle. But I tell you, this is one of the greatest inventions ever! 

As soon as I saw a video of one in action, I ordered a 3-in-1 hand blender by Russell Hobbs and experimented with a soup recipe. To my surprise, the recipe was done in 30 minutes completely hassle free.

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To create a recipe that was more filling, I decided to play with an Italian Orzo and Tomato Soup recipe I found on Pinterest and modified it to my liking. Marzia at the Little Spice Jar shared the super hearty recipe with parmesan and bread. 

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I made a healthier and still super tasty version by swapping orzo with brown rice. The nutrition in brown rice is so filling, we didn't crave or need bread. The herbs, tomatoes, carrots and spinach added a hearty, aromatic and calming flavour to recipe. I honestly couldn't get enough.

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To try the recipe, check it out below. Let me know what you think?


Tomato Spinach Soup Recipe

Cook time: 5 mins / Prep Time: 25 mins / Total time: 30 mins / Yields: 4 portions / Serving Size: 1 person

Ingredients

  • Boil the rice for the time mentioned on the pack (usually 20-25 mins)
  • Heat the oil in a dutch oven over medium-high heat.
  • Add the onions and sauté them for 4-5 minutes until they get soft.
  • Add the carrots, celery, and garlic and continue to sauté for an additional 3 minutes.
  • While this cooks, make the vegetable stock.
  • Add the stock, along with the tomatoes, pesto, thyme, Italian seasoning, and oregano.
  • Use the hand blender to blend the items for a few seconds. Then stir well.
  • Reduce the heat to medium and add the cooked rice to the dutch oven. Leave in for a couple minutes
  • Just before serving, add the baby spinach and continue to cook for 1 minutes or until the spinach gets nice and bright green and wilts down. Season to taste with salt and pepper. Serve warm.

Instructions

  1. Boil the rice for the time mentioned on the pack (usually 20-25 mins)
  2. Heat the oil in a dutch oven over medium-high heat.
  3. Add the onions and sauté them for 4-5 minutes until they get soft.
  4. Add the carrots, celery, and garlic and continue to sauté for an additional 3 minutes.
  5. While this cooks, make the vegetable stock.
  6. Add the stock, along with the tomatoes, pesto, thyme, Italian seasoning, and oregano.
  7. Use the hand blender to blend the items for a few seconds. Then stir well.
  8. Reduce the heat to medium and add the cooked rice to the dutch oven. Leave in for a couple minutes
  9. Just before serving, add the baby spinach and continue to cook for 1 minutes or until the spinach gets nice and bright green and wilts down. Season to taste with salt and pepper. Serve warm.
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