Best 4 Toasted Rice Soup With Spinach And Parmesan Recipes
When the weather turns cold and dreary, there's nothing quite like a warm, comforting bowl of soup to chase away the chill. This toasted rice soup with spinach and Parmesan is the perfect antidote to the winter blues. With its creamy texture, savory flavor, and bright green spinach, this soup is sure to become a family favorite. The toasted rice adds a nutty flavor and a slightly chewy texture, while the Parmesan cheese gives the soup a rich and creamy finish. The spinach adds a pop of color and a boost of nutrients. Best of all, this soup is easy to make and can be tailored to your own taste preferences.
Let's cook with our recipes!
SPINACH RICE SOUP RECIPE
Provided by á-1273
Number Of Ingredients 6
Steps:
- Bring broth to a boil, add rice and simmer 20 min. Saute spinach in butter, add nutmeg and add to broth. Simmer until rice is tender. Lightly beat eggs and whisk into broth. Top servings with parmesan cheese.
SPINACH AND RICE SOUP
Use baby spinach leaves to prepare this light and fresh-tasting soup. From a cookbook given to me by my swap parener, Pneuma, "500 Greatest-Ever Vegetarian Recipes."
Provided by CaliforniaJan
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the spinach in a large pan with just the water that clings to its leaves after washing. Add a large pinch of salt. Heat gently until the spinach has just wilted, then remove from heat and drain, reserving any liquid.
- Either chop the spinach finely using a large knife or place it in a food; processor and process into a fairly course puree.
- Heat the oil in a large, heavy saucepan. Add the onion, garlic and chile and cook over low heat, stirring occasionally for 4 - 5 minutes, until softened.
- Add the rice and stir until all the grains are well coated, then pour in the stock and reserved spinach liquid. Bring to a boil over medium heat, then lower the heat and simmer for about 10 minutes.
- Add the spinach and season with salt and pepper to taste. Cook for 5 - 7 minutes more, until the rice is tender. Check the seasoning and serve in warmed soup plates with the grated Pecorino cheese.
ROASTED GARLIC AND SPINACH SOUP
You don't need to love spinach to enjoy this soup, but you do need to love garlic. This hearty soup is great at warming up chilled bodies on cold days.
Provided by NICOLLEBLUE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 45m
Yield 10
Number Of Ingredients 7
Steps:
- Heat olive oil in a stockpot over medium-high heat; saute garlic until browned on all sides, 3 to 4 minutes. Transfer garlic to a work surface, reserving oil in the stockpot. Slice garlic.
- Mix rice in the reserved oil until evenly coated; add tomatoes and cook, stirring frequently, until toasted and fragrant, about 10 minutes. Stir beef broth and spinach into tomato mixture; cook and stir for 5 minutes.
- Stir garlic into spinach mixture, cover stockpot, and simmer soup until flavors combine, 15 to 20 minutes. Season soup with salt and pepper.
Nutrition Facts : Calories 223.8 calories, Carbohydrate 34.8 g, Fat 6.2 g, Fiber 1.6 g, Protein 6.5 g, SaturatedFat 1.1 g, Sodium 736.2 mg, Sugar 1.3 g
TOASTED RICE SOUP WITH SPINACH & PARMESAN CHEESE
Make and share this Toasted Rice Soup With Spinach & Parmesan Cheese recipe from Food.com.
Provided by Dancer
Categories White Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Place rice in a shallow baking pan and toast, stirring occasionally, until golden brown, 8 to 10 minutes.
- In a large soup pot, heat olive oil over medium-high heat.
- Add onion and cook, stirring frequently, until golden, about 5 minutes.
- Stir in garlic, salt, nutmeg, cayenne, vegetable stock, and rice and bring to a boil.
- Reduce heat to low, cover, and simmer until rice is tender, about 12 minutes.
- Stir in spinach, parmesan cheese, and lemon zest, simmer until spinach is wilted, about 3 minutes longer, and serve.
Nutrition Facts : Calories 250.2, Fat 5.2, SaturatedFat 1.9, Cholesterol 7.3, Sodium 433.9, Carbohydrate 42.9, Fiber 1.6, Sugar 1.9, Protein 7.5
Tips:
- Use day-old rice: This will help the rice to toast evenly and prevent it from becoming mushy.
- Toast the rice in a dry skillet over medium heat: Stir the rice constantly to prevent it from burning.
- Use a good quality broth: This will make a big difference in the flavor of the soup.
- Add the spinach at the end of cooking: This will help to preserve its color and nutrients.
- Serve the soup immediately: This will help to prevent the rice from becoming mushy.
Conclusion:
This toasted rice soup with spinach and parmesan is a delicious and easy-to-make meal that is perfect for a cold winter day. The toasted rice gives the soup a nutty flavor, while the spinach and parmesan add a pop of color and flavor. This soup is also a good source of protein and fiber, making it a healthy choice for lunch or dinner.
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