Real African Dishes: [MC-AllEthnic-Recipes] Spinach Basmati Soup with Yogurt - Turkish

* Exported from MasterCook *

Spinach Basmati Soup with Yogurt

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
2 cups minced onion -- (1 large)
1 teaspoon ground cumin
1/2 teaspoon turmeric
3/4 teaspoon salt -- or more to taste
1 tablespoon minced garlic -- or crushed
1/2 pound fresh spinach -- (or more) washed, stemmed, coarsely chopped
3 cups water -- or vegetable stock
1 cup cooked brown basmati rice
1 cup plain yogurt -- at room temperature
Black pepper

1. Place a soup pot or Dutch oven over medium heat for about a minute,
then add the olive oil and onion, and swirl to coat the pan. Add the
cumin, turmeric, and 1/4 teaspoon of the salt and cook, stirring, for 5 to
8 minutes, or until the onion becomes soft. Add the garlic and another 1/4
teaspoon of the salt, reduce the heat to low, and continue to cook for
another 5 minutes or so. Toss in the spinach plus the remaining 1/4
teaspoon salt. Stir, then cover and cook over medium-low heat for 5
minutes longer.

2. Add the water or stock, bring to a boil, then lower the heat to a
simmer. Cover and cook over the lowest possible heat for 10 minutes.

3. Turn off the heat and stir in the rice and yogurt. Taste to adjust the
salt and add black pepper to your liking. It's now ready to serve.

MAKES 5 OR 6 SERVINGS

OPTIONAL ENHANCEMENTS:
A light scattering of golden raisins,
A spoonful of harissa or Fire-Roasted Bell Pepper Saladita (page 380),
Crunchy Chickpea Crumble (page 403), on the side or sprinkled on top,
A sprinkling of lightly toasted chopped walnuts or pine nuts,
Minced fresh mint.

AuthorNote: Soothing and thick, tart, lightly spiced, and golden-hued,
this is the soup to turn to when need some calm. All will make sense for a
moment when you sit down with this bowlful, you will come away feeling
truly well fed. You'll need little else to call this a meal.

You can cook the rice well ahead of time (see page 189). Once it is ready,
this dish comes together quickly and can be served as soon as it's
assembled. And you can just as easily store it in the refrigerator and
reheat (gently) later. It should keep very well for several days and will
thicken as it sits. If you like, you can thin the leftovers with water or
stock.

ChupaNote: serve with some kind of hot sauce or red pepper flakes.

Cuisine:
"Turkish"
Source:
"Heart of the Plate: vegetarian recipes for a new generation by Mollie
Katzen, 2013"
S(Formatted by Chupa Babi):
"Feb 2014"
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Per Serving (excluding unknown items): 134 Calories; 6g Fat (41.6%
calories from fat); 4g Protein; 16g Carbohydrate; 3g Dietary Fiber; 5mg
Cholesterol; 322mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1
Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 2801 0 0