Mushroom-spinach-rice-soup

Mushroom, spinach and wild rice soup

Earthy spinach and mushrooms, nutty wild rice and chunks of sweet potato are a magical mix in this hearty, main-meal soup

By , 28 November 2019

(9 votes)

Mushroom, spinach and wild rice soup

  • 40 Mins

  • Serves: 4

Nutritional Info
Each 480g serving contains

  • Energy

    803KJ

    192KCAL

    10%

  • Fat

    4.8g

    low

    7%

  • Saturates

    0.5g

    low

    3%

  • Sugars

    6.2g

    low

    7%

  • Salt

    0.34g

    low

    6%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 167kJ/40kcal.
Ingredients
  • 1tbsp rapeseed oil
  • 250g chestnut mushrooms, thinly sliced
  • 1 onion, thinly sliced
  • 2 reduced-salt vegetable stock cubes, made up to 850ml
  • 1 sweet potato, peeled and cut into 1cm chunks
  • 250g pack Tilda Ready in 2 mins Brown Basmati & Wild Rice
  • 150g spinach, washed
  • 3 spring onions, shredded
  • ½ x 25g pack flat-leaf parsley, finely chopped
Method

  • Heat the oil in a large pan on a medium setting. Add the chestnut mushrooms and onion and fry for 5 mins until evenly browned.

  • Add the vegetable stock and sweet potato to the pan, bring to the boil and simmer for 25 mins until the potato has softened. Add the pack of rice and the spinach and cook for 2 mins until the spinach has wilted.

  • Divide the soup between 4 bowls and top with the spring onion, parsley and freshly ground black pepper before serving