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Super-green risotto soup

Creamy Super-Green Risotto Soup that Warms Your Soul

Savor the comforting Creamy Super-Green Risotto Soup, a delightful meal with a nourishing blend of vegetables.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 stalks Celery Adds crunch and a mild flavor; substitute with fennel for a different taste.
  • 1 large Leek Provides sweetness and depth; ensure to clean thoroughly.
  • 2 tablespoons Olive Oil For sautéing and enhancing flavor; use vegetable oil as an alternative.
  • 1 medium Lemon Brightens the dish with acidity; can replace with lime.
  • 1 cube Organic Vegetable Stock The base for the soup’s flavor; use homemade stock for richer taste.
  • 1 cup Risotto Rice Key ingredient for creaminess.
For the Greens & Garnish
  • 4 cups Baby Spinach Provides nutrients and color.
  • 1/2 cup Blanched Hazelnuts Adds crunch and nutty flavor; almonds can be used as a substitute.
  • 1/4 cup Parmesan Cheese Adds richness and umami; use nutritional yeast for a vegan option.
  • 1 tablespoon Extra Virgin Olive Oil For drizzling before serving.

Equipment

  • Large pot
  • Immersion blender
  • Skillet

Method
 

Preparation Steps
  1. Finely chop the celery and leek, rinse the leek thoroughly. Wash the baby spinach in cold water and set aside to drain.
  2. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the leeks and celery, sauté for about 5 to 7 minutes until leeks are translucent.
  3. Pour approximately 4 cups of water into the pot, followed by the vegetable stock cube. Stir until it dissolves completely. Add 1 cup of risotto rice and gently stir.
  4. Bring the mixture to a gentle boil and allow to meld for 2-3 minutes.
  5. Lower the heat to a soft simmer, cover partially and let cook for 18-20 minutes, stirring occasionally.
  6. Once rice is cooked, stir in spinach until wilted, about 2-3 minutes. Remove from heat and blend until smooth and creamy.
  7. Toast the hazelnuts in a dry skillet over medium heat for about 4 minutes until golden. Serve the soup hot, drizzled with olive oil and garnished with hazelnuts.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 600mgPotassium: 400mgFiber: 4gSugar: 2gVitamin A: 600IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

Make extra and store in the fridge for up to 3 days or freeze for a month. Pair with crusty bread for a complete meal.

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