Mushroom, spinach and wild rice soup

Name: Mushroom, spinach and wild rice soup | Asda Good Living
Total time: 40 min
Yield: 4
Ingredients: 1tbsp rapeseed oil; 250g chestnut mushrooms, thinly sliced; 1 onion, thinly sliced; 2 reduced-salt vegetable stock cubes, made up to 850ml; 1 sweet potato, peeled and cut into 1cm chunks; 250g pack Tilda Ready in 2 mins Brown Basmati & Wild Rice; 150g spinach, washed; 3 spring onions, shredded; ½ x 25g pack flat-leaf parsley, finely chopped

Earthy spinach and mushrooms, nutty wild rice and chunks of sweet potato are a magical mix in this hearty, main-meal soup

By Asda Good Living,28th November 2019

(16 votes)

Cook: 40 Mins

Serves: 4

Price: 77p per serving

Nutritional Information

Each 480g serving contains

Energy
802kj
192kcal

10%

Fat
4.8g

Med
7%

Saturates
0.5g

Low
3%

Sugars
6.2g

Med
7%

Salt
0.34g

Med
6%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
167kj/40kcal

Ingredients

1tbsp rapeseed oil

250g chestnut mushrooms, thinly sliced

1 onion, thinly sliced

2 reduced-salt vegetable stock cubes, made up to 850ml

1 sweet potato, peeled and cut into 1cm chunks

250g pack Tilda Ready in 2 mins Brown Basmati & Wild Rice

150g spinach, washed

3 spring onions, shredded

½ x 25g pack flat-leaf parsley, finely chopped

Method

Heat the oil in a large pan on a medium setting. Add the chestnut mushrooms and onion and fry for 5 mins until evenly browned.

Add the vegetable stock and sweet potato to the pan, bring to the boil and simmer for 25 mins until the potato has softened. Add the pack of rice and the spinach and cook for 2 mins until the spinach has wilted.

Divide the soup between 4 bowls and top with the spring onion, parsley and freshly ground black pepper before serving