Monday, July 5, 2010

| so easy spinach soup |

I cannot claim to understand the magic of this recipe. You put almost nothing into it, but the flavor is so amazing. Also, it takes almost no work. Thanks to my friend Lynn for passing along this recipe!


Spinach and Rice Soup:
10 oz pkg of frozen spinach
1 C basmati rice
8 cups of vegetable broth (or 8 C water and 4 cubes vegetable stock)
1 small onion (chopped)
pepper to taste
1/2 t garlic powder
1 carton lemon or plain yogurt

Simmer while doing other things for about 30 minutes to an hour

Notes from 12/27/11:
- I had some sliced mushrooms on hand today, so I added them. It was a happy addition.
- I also had some long grain black rice (wild rice?) so I used 1/2 cup of it and 1/2 cup of brown rice instead of the basmati. Super tasty. 
- I never have lemon yogurt, so I always use plain yogurt and add some lemon juice. Seems to taste just the same.
- No, you really don't have to saute the onions. It's great even if you start with them raw. I do often add about a tablespoon of olive oil or butter to the pot because I like the taste.