Although we have been very lucky to have a late burst of sunshine and warm weather in the past couple of weeks, winter is definitely fast approaching. And what better way to warm up, than with this spicy soup!
It is packed full of healthy stuff like Silverbeet (also known as Swiss Chard) which is high in vitamins A, K and C, and rich in minerals, dietary fibre and protein – making it possibly one of the most healthiest vegetables around!
This dish is also full of ginger, which is great in winter to assist with sore throats or help if you have a cold or flu. Ginger has been used in Asian, Arabic and Indian cultures as a herbal medicine since ancient times. It aids in digestion and is believed to have anti-inflammatory qualities that may relieve swelling and pain.
With all of this in mind this spicy soup has to be good for you! It is a yummy vegetarian dish and is super quick and easy to make – perfect for a weekday meal. We hope you enjoy it as much as we do but be careful with the amount of chilli you use in this. Remember it is a soup, and a chilli liquid is worse than a dry chilli dish!
{Gluten Free Recipe} Spicy Silverbeet Rice Soup
2L water
3 gluten free vegetable stock cubes
2 cloves of garlic, finely chopped
1 tablespoon fresh ginger, thinly sliced
1 cup Arborio rice, uncooked
3 medium sized mushrooms, thinly sliced
1 medium sized bunch Silverbeet
1 teaspoon chilli oil (or 1 small chilli)
Juice of 1/2 lemon
1. In a large pot bring water to the boil and add gluten free stock cubes, stirring until dissolved. Add garlic, ginger, and raw rice to liquid stock and allow to cook through.
2. In the meantime wash and roughly chop Silverbeet, including stems and leaves.
3. After about 10 minutes of cooking add the sliced mushrooms and stir through the liquid.
4. Add half of the chopped Silverbeet to the rice, pushing down and stirring through the liquid. Place lid on the pot for a few minutes to help steam and soften the silverbeet. Once the first half is mixed through the rice mixture repeat the process for the second half.
5. At this stage the rice should be cooked. Add the chilli to your tasting. Season with salt and pepper and remove from heat. Squeeze the juice of half a lemon into the rice, stirring evenly throughout. Serve hot with a generous amount of liquid.
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