Puréed Spinach Soup With Middle Eastern Spices - NYTimes.com

Puréed Spinach Soup With Middle Eastern Spices - NYTimes.com

I am converting this to an all vegetables recipe.

1 tablespoon extra virgin olive oil

1 medium onion, chopped

1/3 cup finely diced celery

Salt substitute to taste

2 garlic cloves, minced

1/2 cup brown rice

6 cups chicken stock or vegetable stock (can replace half with water)

Herbs and spices including bay leaves

1 1/2 pounds vegetables such as cabbage and greens, might toss in yellow peppers tomatoes,  stemmed and washed thoroughly

1/4 teaspoon ground allspice

1/8 teaspoon ground clove

1/8 teaspoon freshly grated nutmeg

1/4 teaspoon ground cinnamon

1 scant teaspoon coriander seeds, lightly toasted perhaps ground (other seeds are interesting too.)

Salt and freshly ground pepper

1 teaspoon cornstarch

Splash of wine or sherry.

2 cups drained yogurt or Greek-style yogurt

1 small garlic clove (optional - I never use this as a garnish and if I did I would brown it first)

1/4 to 1/3 cup chopped walnuts for garnish


The link has the directions but I would likely puree the veggies separately from the rice.