June 26, 2017

Spinach and Pear Soup by Shirley Plant

Spinach and Pear Soup

3 tbsp olive oil
1 cup sushi rice or long grain white rice
1 medium onion, diced
4 bay leaves
1 tsp cumin
3 large carrots, diced
2 pears, cored, peeled and diced
2 cloves garlic, minced
1 large bunch spinach, washed and chopped
5 cups water
1 cup apple juice
a couple dashes toasted sesame oil
sea salt and pepper to taste

In a large soup pot, saute onions in olive oil for a few minutes. Add carrots and saute for another few minutes. Add in rice, cumin, pears, garlic and stir. Add in bay leaves, water, juice and simmer. Cover and let cook for 15 minutes or until rice is done. Remove bay leaves, add in more water or juice if the mixture is too thick ( liquid amount depends on the rice you’re using.) Add some toasted sesame oil. Blend with a hand blender, but only until soup is chunky. Enjoy!

Yields 8 cups

Shirley Plant- Nutritionist/ Dietary Consultant
Author of Finally… Food I Can Eat, a dietary guide and cookbook for people with food allergies, and those looking for healthy, tasty recipes. Need help with menu planning, contact Sheri for a consult and get back into healthy recipes everyone loves!
info@deliciousalternatives.com. Follow Sheri on twitter @sherrecipes and on Facebook- Finally Food I Can Eat

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