Wednesday, June 05, 2013

Puréed Spinach Soup With Middle Eastern Spices -

Puréed Spinach Soup With Middle Eastern Spices -

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.    

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