Nutritive Information
- Energy 208kcals/846kj
- Protein 6.4g
- Fat 14.8g
- Saturated Fat 2.2g
- Carbohydrate 12.9g
- Fiber 5.9g
- Iron 2.1g
- Calcium 64.2mg
Ingredients
- 48 ounces Chicken broth canned
- 3 cups Water
- 1 cup Rice white long-grain uncooked
- 15 cups Spinach
- 6 large Egg
- 9 Tablespoons Lemon juice
Instructions
- Heat the oil in a large saucepan and add the onions, celery and carrot and garlic. Cover the pan and cook over a low heat for 45 minutes or until the vegetables are soft. Stir occasionally to prevent the vegetables sticking to the base of the pan.
- Add the peas and stock to the pan and bring to the boil. Reduce the heat, add the basil and seasoning, then simmer for 10 minutes.
- Process the soup in a food processor, or blender, for a few minutes until the texture is smooth. Transfer to bowls, sprinkle with vegan parmesan, if using, and garnish with torn basil leaves.
