Spinach & Risoni Soup

Now, I haven’t put a photo up here at the beginning as this soup is not very attractive, but, please, please believe me when I tell you the flavour and texture far out do the look!

I wanted to make soup and didn’t have much in the house. A staple in my freezer is spinach, so I thought why not.

My Mum is a fantastic throw-everything-in-a-pot and see what happens kinda cook, and 90% of the time, its brilliant. As a kid, she always made spinach soup. I have no idea of where the idea came from or the heritage of spinach soup, unless someone can enlighten me?

And so, I took on my Mums cooking ethic and spinach and risoni soup was the result.

The flavour was gorgeous, unlike anything else, a little sour and creamy, without adding any cream. With a soft and velvety in texture, I will be making this again, everyone loved it!

What you’ll need:
400g frozen spinach (you can use fresh if you have it)
5 tsp/cubes vegetable of chicken stock (I used Vegeta)
1 litre water
2 onions, chopped
3 sticks of celery, chopped
2 potatoes, peeled and chopped
1 tsp nutmeg
150grams risoni
2 400gram cans of cannellini beans, drained and well rinsed
oil
Lemon juice
Salt and pepper
200 grams mushrooms, chopped (optional)

Fry the onions in a little oil gently till clear. Add the celery and potatoes and fry for another minute.

Add the spinach, water, stock, nutmeg and salt and pepper. Bring to the boil, cover and leave to simmer for 30 minutes.


Add one can of the cannellini beans and cook for a further 10 minutes.

Process everything, till smooth and return to the heat. Add the other can of cannellini beans and the risoni and cook for a further 10 minutes.

I had lots of mushrooms I need to use up. However, I know many people hate mushrooms, so please don’t avoid this recipe because of the mushrooms. If you do like the mushrooms, they’re a nice addition, all I did was fry them in a non-stick pan and when they were almost done squeezed some lemon over them and seasoned. I then just added them to the soup.

Season to taste and serve. I added a dollop of sour cream to try and get a decent photo, but the taste didn’t need I thought.

Honestly, this is well worth a try.



S