Rice Soup With Carrots, Cashews And Sweet Peas (Vegan)

Today we’re cooking a very unusual soup!

Rich, satiating, tasty and healthy.

It is simply cooked and requires very few ingredients.

The combination of roasted nuts, onions, and sweet peas gives an incredibly tasty result. A little sweetish note perfectly dilutes white rice, and the majoram puts the final note in this combination.

If you use ready-made rice, then the soup will not have to cook for too long, and by using a vegetable broth you will get a deeper taste.

Ready? Set? Let’s go cooking!

We will need: (4 servings)

1 liter of vegetable broth or water

3 tbsp. of white rice

1 large carrot

5 tbsp. of sweet peas (I took frozen)

3-4 tbsp. of cashew

3-4 tbsp. of leeks (I used frozen)

1 clove of garlic

3 tbsp. of olive oil

1/2 tbsp. of marjoram

Salt, black pepper

A handful of spinach or any other greens (chard, curly kale)

Vegetable oil for frying

Pour the oil in a saucepan, where will be soup. Cut garlic, carrots, onions, and nuts.

Fry for 5 minutes.

Add the peas.

Add the pepper, marjoram and salt, if necessary.

Cover with the water or broth. At first sight, it seems that there is too much liquid, but it will boil away, and the rice will absorb some liquid too.

Add the rice and cook until it is ready over medium heat.

At the very end, add spinach or any other greens.

Bon appetit!