Carrot, Spinach and Rice Soup 

This is an easy, super quick soup that's healthy, nutritious, kid friendly and easy on the budget.

I felt like making soup for lunch after being inspired by my favorite Italian cookbook, entitled Italian, also known as Italian: The Definitive Professional Guide to Italian Ingredients and Cooking Techniques, Including 300 Step-by-step Recipes. (Shoo, that's a long link!)

Anyhoo, the recipe that really got me going was the Spinach and Risotto soup.

In the back of my mind, I wanted to meet the challenge of getting my kids to eat carrots. Neither one of the two like carrots steamed, roasted or raw. So, I hoped I could blend chopped carrot into the spinach and rice soup and find a happy solution. In the end, one out of two kids really liked the vegetable combination with the rice. YEAH!!! That still qualifies as kid friendly.

I went beyond the recipe and created three flavors of soup. The last version has a completely different texture and a little kick of spice. All three are delicious and worth trying for your next lunch or light supper.

HERE'S ALL YOU NEED TO DO

• 2 tablespoons butter
• 1/4 cup chopped yellow onion
• 1 medium carrot, chopped the same size as the onion
• 1/4 cup parboiled rice
• 2/3 cup chicken broth
• 1 cup frozen spinach, thawed & squeezed dry
• 1 cup chicken broth
• salt & pepper
• Optional: 2-3 tablespoons light sour cream for Soup #2 and/or extra 1 1/2 cups chicken broth, for Soup #3

In a medium sauce pan on medium heat, cook onions and carrots in butter with a pinch of salt, until tender. Add rice and cook until rice is a light golden color, then add 2/3 cup broth. When broth comes to a boil, reduce heat to a simmer, cover and cook until tender, 15-20 minutes.

Add spinach, 1 cup broth, season to taste with salt and pepper. Cook until spinach is hot. You're ready to eat a light, flavorful soup.

Soup #1 is ready to eat!

However, remove the soup from heat and stir in 2-3 tablespoons of light sour cream. You get a light creamy, delicious soup.

Soup #2 is ready to eat!

Finally, you go the extra mile and whip out the immersion blender! Add that extra 1 to 1 1/2 cups broth, start with one cup, and blend into a creamy soupy texture. Top with freshly grated Romano cheese and pepper flakes.

Soup #3 is ready to eat!

My son ate a 1/2 bowl of soups #1 and #2 to help me test for the KID FRIENDLY approval. He liked both, but said he would ask for soup #2.
OH before I forget, this recipe made enough soup for one vegetable loving adult and one kid. You will need to double or triple to suit your need. So, there you have it!