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Ingredients

1 1/2 tablespoons extra virgin olive oil
2 middle bacon rashers, trimmed, chopped
500g packet frozen peas
1 brown onion, finely chopped
2 garlic cloves, finely chopped
1.5 litres Massel Chicken Style Liquid Stock
3/4 cup jasmine rice
250g packet frozen chopped spinach, thawed
100g Danish fetta, crumbled
Fresh mint leaves, to serve

Method

Step 1 Heat 2 teaspoons 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. Discard fat from pan.
Step 2 Meanwhile, place peas in a heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Transfer half the peas to a food processor. Process until almost smooth.
Step 3 Heat remaining oil in pan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes. Add stock. Bring to the boil over high heat. Stir in rice and processed peas. Boil for 10 minutes or until rice is tender. Add spinach and remaining peas. Bring to the boil. Serve soup topped with bacon, fetta and mint.

Hearty rice and super green soup

How to make Hearty rice and super green soup

Ingredients

Method