Spinach and milk soup

Instructions

1. Place the frozen spinach in a perforated container of steam oven or steamer and defrost it for 20 minutes at 60 C. Take the spinach out of the oven and leave it to stand for 10 minutes.
2. In the meantime peel and chop the onion. Clean the lemon grass and remove the tough outer layers. Chop up the tender stalk. Add the onion and lemon grass to the milk in a solid container together with 200 ml of stock and season with salt and pepper. Squeeze excess water out of the spinach and add it to the mix.
3. Tear off the mint leaves and chop them up. Place them in a solid container together with the rice, pine nuts and remaining stock. Cook together with the spinach soup in the oven for 15 minutes.
4. Puree the soup to a chunky consistency and season to taste. Divide between soup bowls and serve with the rice.

• Servings : 4
• Ready in : 45 Minutes
• Course : Appetizers, Lunchbox Menus, Main courses
• Recipe Type : 90 day diet, LunchBox Menu for workers, Lunchbox menu Portion Perfect, recipes for spring, recipes for summer, Soups, steam-oven cooking
• Ingredient : beef, Caw-milk, Coconut milk, Ground black pepper, Lemon grass, Milk, Mint, Onion, Pepper, Pine nuts, Rice, Salt, Spinach, Vegetable stock