Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Coconut, spinach and rice soup

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Coconut, spinach and rice soup

    5 minutes to prepare

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 1 tbsp cumin seeds
    • 1 tbsp vegetable oil
    • 1 onion, chopped
    • 600ml vegetable stock
    • 400ml can essential Waitrose coconut milk
    • 400g bag essential Waitrose spinach
    • 300g essential Waitrose frozen basmati rice, defrosted, or 300g cooked rice
    • 1 lime, grated zest and juice


    1. Gently fry the cumin seeds in the oil until toasted. Set aside half, then add the onion and cook until softened. Add the stock and coconut milk. Bring to the boil, then stir in the spinach and blend until smooth.
    2. Return to a medium heat and add the rice. Stir until warmed through.
    3. Add the lime zest and juice, scatter on the toasted cumin, season and serve

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars