Herby Spinach & Rice Soup with Turmeric
Soups are a great way to use up whatever you have in the fridge, even when there's "nothing" in it. 'Ordinary' vegetables, can be souped up with turmeric, which adds a deliciously warm North African flavour. The recipe below has been embellished from a Martha Stewart recipe by adding carrots - because that's what I had in my fridge. Don't hesitate to add cauliflower or parsnips, too.
More great soups: Lentil and Pasta Soup, Squash Soup with Horseradish Cream, Mulligatawny Soup. Back to the Soups page.
Ingredients
5 tablespoons extra-virgin olive oil
2 teaspoons cumin seeds
3 shallots or 1 onion, finely chopped (1 1/4 cups)
2 cloves garlic, minced (2 teaspoons)
Kosher salt and freshly ground pepper
⅓ cup basmati rice, rinsed
1 Yukon Gold potato, peeled and cut into ½-inch pieces (1 cup)
1/4-1/2 cup green or brown lentils
2-4 medium-sized carrots, sliced
3/4 teaspoon ground turmeric
4 cups chicken broth
3 packed cups chopped spinach
1/4 cup chopped fresh parsley OR dill OR cilantro, plus more leaves for serving. if desired
2 tablespoons fresh lemon juice, plus more for serving (optional)
Feta or plain yogurt, for serving
Method
Cook 2 tablespoons oil and cumin seeds in a small skillet over medium, swirling pan, until seeds are fragrant, darkened slightly in colour, and sizzling, about 1 minute. Transfer to a bowl; let cool completely. (Oil can be stored in an airtight container at room temperature up to 1 week.)
Heat a medium saucepan over medium; swirl in remaining 3 tablespoons oil. Add shallots and garlic, season with salt, and cook, stirring occasionally, until translucent, 3 to 5 minutes.
Stir in rice, potato, carrots and turmeric; cook, stirring, 1 minute. Add the broth and 1 cup water. Bring to a boil. Season with salt, reduce heat, and simmer, partially covered, until the flavours meld and the potato, rice and carrots are cooked and very tender, about 30 minutes. Remove from heat. Stir in spinach, herbs, and lemon juice. Season with salt and pepper.
Ladle the soup into bowls. Whisk yogurt and spoon into the soup or top with crumbled feta. Drizzle the cumin-seed oil and more herbs and lemon juice and olives, as desired.
Soups are a great way to use up whatever you have in the fridge, even when there's "nothing" in it. 'Ordinary' vegetables, can be souped up with turmeric, which adds a deliciously warm North African flavour. The recipe below has been embellished from a Martha Stewart recipe by adding carrots - because that's what I had in my fridge. Don't hesitate to add cauliflower or parsnips, too.
More great soups: Lentil and Pasta Soup, Squash Soup with Horseradish Cream, Mulligatawny Soup. Back to the Soups page.
Ingredients
5 tablespoons extra-virgin olive oil
2 teaspoons cumin seeds
3 shallots or 1 onion, finely chopped (1 1/4 cups)
2 cloves garlic, minced (2 teaspoons)
Kosher salt and freshly ground pepper
⅓ cup basmati rice, rinsed
1 Yukon Gold potato, peeled and cut into ½-inch pieces (1 cup)
1/4-1/2 cup green or brown lentils
2-4 medium-sized carrots, sliced
3/4 teaspoon ground turmeric
4 cups chicken broth
3 packed cups chopped spinach
1/4 cup chopped fresh parsley OR dill OR cilantro, plus more leaves for serving. if desired
2 tablespoons fresh lemon juice, plus more for serving (optional)
Feta or plain yogurt, for serving
Method
Cook 2 tablespoons oil and cumin seeds in a small skillet over medium, swirling pan, until seeds are fragrant, darkened slightly in colour, and sizzling, about 1 minute. Transfer to a bowl; let cool completely. (Oil can be stored in an airtight container at room temperature up to 1 week.)
Heat a medium saucepan over medium; swirl in remaining 3 tablespoons oil. Add shallots and garlic, season with salt, and cook, stirring occasionally, until translucent, 3 to 5 minutes.
Stir in rice, potato, carrots and turmeric; cook, stirring, 1 minute. Add the broth and 1 cup water. Bring to a boil. Season with salt, reduce heat, and simmer, partially covered, until the flavours meld and the potato, rice and carrots are cooked and very tender, about 30 minutes. Remove from heat. Stir in spinach, herbs, and lemon juice. Season with salt and pepper.
Ladle the soup into bowls. Whisk yogurt and spoon into the soup or top with crumbled feta. Drizzle the cumin-seed oil and more herbs and lemon juice and olives, as desired.