Creamy Spinach & Brown Rice Soup

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Creamy Spinach & Brown Rice Soup

3 cups water

4 cups organic vegetable broth

1 large purple onion chopped

5 medium carrots (3 large) chopped

1 tsp crushed red pepper

3 tsp garlic powder

2 tsp sea salt

1 tsp paprika

1 tsp fresh ground black pepper

1 cup brown rice

1/2 cup pink lentils

2 cups unsweetened soy milk

4 cups organic baby spinach chopped

3 small dashes nutmeg

Put water, vegetable broth, onion, carrots and crushed red pepper in large soup pot on medium heat with a lid.  Once boiling add in brown rice, sea salt, paprika, black pepper and garlic, put lid back on and continue cooking.  After about 20 minutes add in pink lentils, stir and put lit back on, continue cooking.  In 20-30 minutes, or when rice is cooked to your liking, lower heat to low, add in nutmeg, silk and spinach, stir well for about one minute.  The pink lentils in this soup will break down and work as a natural thickener (plus good for you).  At this point your soup is done, so dish up and enjoy.

Recipe makes 6 nice sized servings.

Nutrition Facts
Serving Size 508 g
Amount Per Serving
Calories

283
Calories from Fat

35
% Daily Value*
Total Fat

3.9g
6%
Saturated Fat

0.7g
4%
Trans Fat

0.0g
Cholesterol

0mg
0%
Sodium

1233mg
51%
Total Carbohydrates

48.9g
16%
Dietary Fiber

6.0g
24%
Sugars

7.7g
Protein

14.0g
Vitamin A 214% Vitamin C 19%
Calcium 9% Iron 20%
Nutrition Grade A
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points
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