Rice and super green soup

 

This soup is packed with vitamins and minerals - a healthy choice and very quick and easy to make.

Ingredients
1 1/2 Tbsp EVO
2 bacon rashers, chopped
500g packet frozen peas
1 brown onion, finely chopped
2 garlic cloves, finely chopped
1.5 lt chicken stock
3/4 cup jasmine rice
250g packet frozen chopped spinach, thawed
To serve:
100g Danish fetta
crumbled bacon
fresh mint leaves

Method
Heat 2 tsp oil in a large saucepan over medium-high heat. Add bacon. Cook for 2 to 3 minutes or until golden and crisp. Drain on paper towel (either discard fat or use it to fry the onions).
Meanwhile, place peas in a heatproof bowl. Cover with boiling water. Stand for 2 mins. Drain. Transfer half the peas to a food processor. Process until almost smooth.
Heat remaining oil in pan over med heat. Add onion and garlic. Cook, stirring, for 3 mins. Add stock. Bring to the boil over high heat. Stir in rice and processed peas. Boil for 10 mins or until rice is tender. Add spinach and remaining peas. Bring to the boil.

Serve soup topped with bacon, fetta and mint.