Spinach Soup with Indian Spices

30 minutes or less (easy and quick)
Feeds 4-6

Ingredients:

3 tablespoons canola oil
1 large onion, sliced
3 garlic cloves, chopped
3 tablespoons white rice
½ teaspoon salt
¼ ground cloves
1 teaspoon ground cumin
¼ teaspoon freshly-grated nutmeg
7 cups stock (they suggest homemade vegetable, I use chicken)
4 cups spinach
Grated peel and juice of 1 lemon
Salt and black pepper

Preparation:

Warm oil in soup pot; add onion, garlic, rice and salt. Add the cloves cumin and nutmeg to the onion, garlic and rice mixture. Cook everything together over medium-low heat, stirring occasionally, for about 5 minutes. Add 1 1/2 cups of stock and simmer for 10 minutes.

Wash and sort the spinach, discarding any bruised and wilted leaves. Add spinach leaves to the pot, cover to allow leaves to wilt down. Then, and add the remaining stock. Bring to a boil and simmer for 5 minutes. Cool soup briefly; then puree with an immersion blender or use a blender and return mixture to the soup pot. Stir in the grated lemon peel. Season to taste with the lemon juice, black pepper and salt. If necessary, thin the soup with stock or water.

Note: After pureeing, my soup looked thin, after heating on low for several minutes the soup thickened nicely.

Serve with fresh croutons or toasted bread

Equipment:

Soup pot
Large knife
Wooden spoon
Immersion blender

Adapted from: “The Greens Cookbook”
Debbie Madison & Edward Espe Brown

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Recipe courtesy of Mama Says (www.mamasays.us). Check out their recently introduced No More Frozen Pizza! recipe collection for new cooks, recent college graduates, newlyweds, and those finding their way into the kitchen - featuring delicious and budget conscious recipes for main and side dishes, as well as salads. For other recipe ideas join them in the kitchen at http://www.mamasays.us/blog

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