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Quick & Soothing Ice Box Soup

Name: Quick & Soothing Ice Box Soup
Prep time: 5
Cook time: 5

(5 votes, average: 3.80 out of 5)

5 min prep

2 servings

Carrot Icon for Number of Ingredients Size

7 ingredients

At Cook for Your Life we encourage everyone touched by cancer to make the freezer your friend, to make it your own in-house convenience store. This quick and soothing soup is a case in...

4 cups chicken broth (see Ann’s Tips)
2 cups cooked white rice
¼ cup freshly grated Parmesan cheese
½ cup frozen peas
1 cup baby spinach leaves, washed
A handful of snow pea shoots, or to taste (optional)
Sea salt and freshly ground black pepper to taste

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Nutrition Facts

Calories

520 cals

Fat

11 g

Saturated Fat

5 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

5 g

Carbohydrates

77 g

Sugar

10 g

Fiber

3 g

Protein

26 g

Sodium

1691 mg

Directions

Put a heavy pot over a high flame. Add ¼ cup hot water and the block of frozen broth. Bring water to a boil, cover and cook until the broth has completely melted, about 10 minutes.
Bring broth to a rolling boil. Meanwhile assemble all the other ingredients.
When the broth has been boiling for about 5 minutes, add the Parmesan. Cook, stirring until it has dissolved into the broth. Add the frozen rice. Cook until thoroughly soft, about 5 minutes. Taste for salt.
Add the frozen peas. Cook 2 minutes then add the baby spinach. Cook until just wilted, about 1 minute. If using the pea shoots, tear them in half and add to the soup. Cook 2 minutes more. Serve immediately with a grind of two of black pepper, and a grate or two of Parmesan cheese if desired

Chef Tips

You can of course make this with unfrozen broth. Just start the recipe at step 2. You can make this with other dark salad greens such as arugula, baby kale, watercress or chard.
If you are vegan, use your favorite vegetable broth, and instead of the Parmesan cheese, use 1 teaspoon freshly grated ginger. Add some diced silken tofu for extra protein.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.