Step 1

Peel and bash the garlic and ginger, then pick the parsley leaves (keep the stems).

Step 2

Add a drizzle of olive oil to a large saucepan set over a medium heat. Once hot, add the garlic, ginger and parsley stems, then cook until fragrant. Tip in all the spinach and sweat for 3-4 mins until wilted. Transfer the mixture to a blender with the parsley leaves, turmeric, and miso, then allow to cool fully before blending until smooth.

Step 3

Add the cooked rice and stock to the saucepan and bring to the boil. Once boiling, turn the heat down to medium and simmer for 15-20 mins until the mixture is creamy. If you’d like it thicker, continue cooking to your desired consistency. Stir through the blended greens and watercress.

Step 4

Divide between four bowls and top with a drizzle of chilli oil.