It is a strange combination, but is a delicious soup on a cold afternoon. There is a lot of spinach, but when it cooks down, where did it go?
Serves 3
1/2 Tbs. (7 ml) olive oil
1 chopped organic onion
minced organic garlic cloves
1 1/2 pounds (680 g) or about 22 handfuls of organic spinach chopped
4 cups (960 dl) organic chicken broth
1/4 cup (30 g) organic rice
black pepper to taste
added options:
1. curry taste: add curry powder and 1 Tbs. (15 ml) organic lemon juice
2. more herbs: add to taste allspice, clove, nutmeg, cinnamon, coriander seeds, parsley, chives, and/or cayenne pepper
3. chopped scallions
4. organic (dairy-free) yogurt
1. Heat the oil in a Dutch over over medium heat.
2. Add the oil and garlic, cook about 5 minutes.
3. Stir in the spinach.
4. Cover and cook until wilted, maybe 3 minutes or so.
5. Remove the spinach and onions, leave the liquid.
6. Blender the spinach in a food processor, then return to the pot.
7. Add the chicken broth and bring to a boil.
8. Add the rice, reduce heat, and simmer about 45 minutes.
9. Season with black pepper to taste.
10. Serve hot.
spinach plant
matures in about 40 days
