Recipe may contain gluten, peanuts, tree nuts, milk and soy.
This green goodness soup will keep you warm and full. With three vegies per serve, you can get your boost of greens.
1 1/2 tbsp extra virgin olive oil
2 middle bacon rashers, trimmed, chopped
500g packet frozen peas
1 brown onion, finely chopped
2 garlic cloves, finely chopped
1.5 litres Massel Chicken Style Liquid Stock
3/4 cup jasmine rice
250g packet frozen chopped spinach, thawed
100g Danish fetta, crumbled
Fresh mint leaves, to serve
3 Method Steps
Step 1Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add bacon. Cook for 2 to 3 minutes or until golden and crisp. Drain on paper towel. Discard fat from pan.
Step 2Meanwhile, place peas in a heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Transfer half the peas to a food processor. Process until almost smooth.
Step 3Heat remaining oil in pan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes. Add stock. Bring to the boil over high heat. Stir in rice and processed peas. Boil for 10 minutes or until rice is tender. Add spinach and remaining peas. Bring to the boil. Serve soup topped with bacon, fetta and mint.
All quantities above are averages