Spinach, Tomato and Rice Soup

Pointer: Use non-tart fresh juicy tomatoes, not canned. fresh spinach is also better than frozen.


  • 2 cups fresh spinach, full or chopped
  • 1 cup cooked rice
  • 6 tomatoes, half chopped, half blended
  • 4 cloves garlic, crushed
  • 2 cups vegetable stock
  • 3 cups water, or as needed
  • Crushed black pepper
  • 2 tps. olive oil
  • Salt to taste


In a pot, add olive oil. When warm add garlic until it releases the fragrance.

Add tomatoes and cook them down slightly. Add the spinach and vegetable stock. Let it come to one boil. Lower the heat. Add the cooked rice and salt to taste with 3 to 4 cups of water. Cook on low heat for 10 to 15 minutes. Serve hot.

Add fresh ground pepper at the table. You may add a touch of cream or shredded cheese.

^ Please contact me for any of these ingredients or utensils.

Vidya Swamy's Kitchen © 2009  |  Copyright & Privacy policy | About