Spinach Soup with Indian Spices Recipe,
Friday, September 26th, 2008
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This morning the grand boys, Max (5) and Theo (3), came over for a play date. We set-up the train track, walked to the park and did some cooking with the spinach from this week’s CSA box. Both boys are a great help washing and sorting the vegetables.
With the late season spinach from the CSA box, we made a modified version of Debbie Madison & Edward Espe Brown’s Spinach Soup with Indian Spices recipe from their “The Greens Cookbook” to create a delicious soup for dinner.
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, so I heated the soup on low for several minutes and 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
