Tomato, Spinach & Rice Soup

PREP: 10 minutes
COOK: 20 minutes
Skill Level: Easy

Nutrition Info (Per Serving)

328 kcals Energy
50g Carbohydrate
12g Protein
7.9g (of which Sugar)
6.5g Fat
6.8g Fibre
1.4g (of which Saturated Fat)
0.66g Salt


1 tbsp olive oil

6 tomatoes, roughly chopped 

2 leeks, chopped 

1½ tsp smoked paprika

400g can chopped tomatoes

800ml vegetable stock

100g basmati rice

260g bag spinach

Crusty bread to serve


1. Heat the oil in a large saucepan and fry the fresh tomatoes, leeks and paprika for 3-4 minutes. Add the chopped tomatoes, stock and rice, season. Bring to the boil, cover and simmer for 10 minutes.

2. Add the spinach until just wilted and serve with crusty bread.

Cooking Tips

For extra kick, use hot smoked paprika.

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