This is a very savory cold soup! Garnish with dill weed, sour cream and paprika.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time P1DT1h10m
Yield 7
Number Of Ingredients 12
Steps:
- Heat olive oil in a large saucepan over medium heat. Stir in onion, carrot, and celery; cook and stir until the onion has softened and turned translucent and the vegetables are tender, about 5 minutes.
- Pour in chicken stock and rice; bring to a boil. Cover, reduce heat to low, and simmer for 35 minutes or until rice is soft.
- Stir in spinach, lettuce, and parsley; cook just until wilted. Season with salt, black pepper and cayenne pepper. Use an immersion blender (or blend in batches in a blender) until smooth. The soup may be thinned with more broth, if desired. Refrigerate overnight before serving. Garnish as desired.
Nutrition Facts : Calories 102.9 calories, Carbohydrate 13.9 g, Cholesterol 0.6 mg, Fat 4.7 g, Fiber 1.9 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 629.9 mg, Sugar 2.8 g
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