Green Rice Soup

This delicious and unusual soup comes from Sri Owen’s brilliant Rice Book. The sorrel gives it a tart refreshing taste, and as it is an anti-scorbutic is a better way of imbibing vitamin C than chewing tablets. If you have no sorrel use spinach or chard. Make sure you use a good rich stock and fresh grated nutmeg.


  • 2 tbsp olive oil or butter
  • 3 shallots or 1 onion, chopped
  • 1 clove of garlic, chopped
  • ¼ tsp grated nutmeg
  • pinch of salt
  • ¼ tsp white pepper
  • 1.2 litres/2 pints stock
  • 85g/3oz cooked white rice
  • 150g/6oz sorrel, spinach or chard


In a large saucepan heat the oil or butter and sweat the shallots, or onion, and garlic. Add the nutmeg, salt and pepper and pour on the stock. I use chicken stock but a good flavoured vegetable stock, or pork or veal, will do as well. Bring to the boil and add the rice. Simmer for 10 minutes and add the sorrel or other greens, simmer for a further 4 minutes. Transfer to a liquidiser and process till smooth, if too thick add a little more stock, cook for a few minutes longer, stirring frequently. Serve hot or cold.