Ingredients
6 portion(s)
Soup
- 90 grams brown rice
- 40 gram raw cashews
- 2 clove garlic, peeled
- 1 large or 2 small brown onions
- 40 grams coconut oil
- 1-2 tablespoon TM vegetable stock
- 1 litre water
- 600-800 grams spinach, baby or english
-
6
45min
Preparation 45minBaking/Cooking -
7
easy
Preparation -
8Recipe is created for
TM 31
Recipe's preparation
-
Grind for 1 min on speed 9
40g of the brown rice
cashews
Set aside -
Cut 3 secs spd5
garlic and onion
scrape down sides with spatual -
Sauté 2 mins 100 deg on spd 2
40gms coconut oil
-
Cook 40 mins 100 deg spd 1
remaining brown rice
vege stock concentrate
1l of filtered water
Ground cashews and rice -
steam spinach in varoma whilst cooking rice soup mix,
until it is wilted.
Once cooking time has finished
Purée spd 9 for 1 min,slowly increasing the speed
Season and add squeeze of fresh lemon juice
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentI really wanted to give this recipe a higher...
I really wanted to give this recipe a higher rating but the method let it down. Even using only 600g spinach made the bowl exceed the maximum limit and I had to puree in two batches. The spinach only wilted at the very bottom of the Varoma so I added the spinach (chopped) to the bowl and cooked for another 5 mins at 100 deg C before pureeing. I only used 10g olive oil in place of the coconut oil and I also used some chicken stock in place of the water so reduced the stock concentrate - both may have led to reduced flavour. Best part of this recipe is getting a creamy texture without dairy.