INGREDIENTS:

  • 1 leek, chopped
  • 1 onion, chopped
  • 2 gar­lic cloves, crushed
  • 200g/7oz spinach, rough­ly chopped
  • 1 green point­ed cab­bage, chopped
  • 125g/4oz rice
  • 1lt/4 cups veg­etable stock/broth
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray

INSTRUCTIONS:

  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the leeks, onions & gar­lic in a lit­tle low cal oil for a few min­utes un­til soft­ened. Add all the in­gre­di­ents to the slow cook­er. Com­bine well, cov­er and leave to cook on high for 1-1½ hours or un­til the veg­eta­bles and rice are ten­der. Blend the soup to a smooth con­sis­ten­cy, sea­son and serve.
  3. You can use any oth­er kind of cab­bage you have to hand, but firm point­ed cab­bage is par­tic­ular­ly good.

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