Herby Spinach And Rice Soup With Turmeric Recipes

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SPINACH AND RICE SOUP



Spinach and Rice Soup image

Use baby spinach leaves to prepare this light and fresh-tasting soup. From a cookbook given to me by my swap parener, Pneuma, "500 Greatest-Ever Vegetarian Recipes."

Provided by CaliforniaJan

Categories     Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs fresh Baby Spinach, washed
3 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 small fresh red chili pepper, seeded and finely chopped
1 cup risotto rice
5 cups vegetable stock
salt
pepper
4 tablespoons pecorino cheese, grated

Steps:

  • Place the spinach in a large pan with just the water that clings to its leaves after washing. Add a large pinch of salt. Heat gently until the spinach has just wilted, then remove from heat and drain, reserving any liquid.
  • Either chop the spinach finely using a large knife or place it in a food; processor and process into a fairly course puree.
  • Heat the oil in a large, heavy saucepan. Add the onion, garlic and chile and cook over low heat, stirring occasionally for 4 - 5 minutes, until softened.
  • Add the rice and stir until all the grains are well coated, then pour in the stock and reserved spinach liquid. Bring to a boil over medium heat, then lower the heat and simmer for about 10 minutes.
  • Add the spinach and season with salt and pepper to taste. Cook for 5 - 7 minutes more, until the rice is tender. Check the seasoning and serve in warmed soup plates with the grated Pecorino cheese.

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