Rice and Spinach Soup - vegetable

Method

• There really is no measurements for this recipe, only estimated amounts.
• So use as little or as much as you want.
• You can use either beef, vegetable or chicken stock cubes and you can chop the ingredients as you like, the above is how I normally do it.
• I prefer leaving the parsley whole so it's easier to scoop it out.
• The only ingredient that is pretty exact is the rice quantity per person but again use as much as you want.
• With the water quantity use your own judgement, add extra depending on how much liquid you like in your soup.
• You can wash the rice under running water if you prefer, however I prefer not too.
• Add all the ingredients together in a medium pan.
• Bring the rice to the boil.
• Cook for 12-15 minutes for until rice is cooked.
• Add more boiling water if preferred.
• Stir occasionally.
• Remove the parsley from the pot.
• Check seasoning is alright.
• Let it rest for 10 minutes.
• And enjoy.