Ingredients
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
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Grind for 1 min on speed 9
40g of the brown rice
cashews
Set asideCut 3 secs spd5
garlic and onion
scrape down sides with spatualSauté 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 ricesteam 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
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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
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.