You will need:
- 1 lb spinach (well washed, large stems removed)
- 1/3 cup basmati rice
- 4 cups chicken stock
- 1 tablespoon olive oil
- 2 garlic cloves, crushed
- 1 onion, finely chopped
- 2 cups plain yogurt
- 1/4 teaspoon turmeric (or 1/4 teaspoon Madras curry powder)
- 3-4 scallions, finely chopped
- salt and pepper, to taste
Step 1:
In a large saucepan, heat the olive oil and saute the onion until soft.
Step 2:
Add the turmeric (or curry powder if using) and cook for 1 more minute to let the spice warm through.
Step 3:
Add the chicken stock, rice, scallions, and salt and pepper to taste.
Step 4:
Simmer gently for about 15 minutes (until the rice is cooked), being careful not to overcook.
Step 5:
Chiffonade the spinach (cut into long, thin strips), add to the pan and cook for another 5 minutes.
Step 6:
To serve the soup hot: Beat the garlic and yogurt into the soup, reheating gently so that the yogurt does not curdle.
Step 7:
To serve the soup cold: Allow the soup to cool, then add the garlic and yogurt and puree.
Nutritional information for one serving:
Calories: 194
Calories from fat: 67
Total fat: 7.5g
Cholesterol: 15mg
Total carbs: 22.9g
Fiber: 2.5g
Protein: 10.2g
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