Red Pepper & Rice Soup with Spinach and Walnuts
A hearty (and healthy) soup to keep you warm in the cold winter. Roasted pepper & rice soup garnished with fresh spinach, herbs, chopped walnuts and a drizzle of olive oil.
45 Min
Medium
300 g Ajvar (roasted red pepper / eggplant)
1 small onion (about 80 g), chopped
2 cloves garlic, minced
2 tbsp olive oil , plus extra for drizzling
1 tbsp tomato puree
500 ml vegetable stock
50 ml cooking cream or crème fraîche
40 g fresh spinach leaves
20 g fresh herbs (such as parsley or chervil), chopped
30 g walnuts, roughly chopped
3 g salt (or to taste)
smoked paprika (optional)
handfull of rice
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