Prep 15 mins
Cook 45 mins
Rich, smooth and thick, perfect for when the weather starts to turn frosty. Make enough to have leftovers the next day -- it is even better when the flavors have time to meld together. From "Fields of Greens" by Annie Somerville.
- 5 cups vegetable stock
- 1 tablespoon light olive oil
- 1 medium onion, thinly sliced (about 2 cups)
- salt and pepper
- 4 garlic cloves, finely chopped
- 2 teaspoons cumin seeds, toasted and ground
- 2 1⁄4 teaspoons coriander seeds, toasted and ground
- 1 1⁄4 teaspoons ground fenugreek
- 1⁄2 cup long-grain white rice
- 2 bunches fresh spinach, stems removed (or 3 small bunches)
- 1 cup coconut milk
- 1 tablespoon fresh lemon juice
- 1⁄4 cup unsweetened dried shredded coconut
- Heat the stock over low heat.
- In a separate soup pot, heat the oil and add onions, 1/2 tsp salt, and a few pinches of pepper.
- Saute the onions over medium heat until tender, about 7-8 minutes.
- Add garlic and spices to onions, saute 2 minutes.
- Add rice to onion mixture, and 3 cups of warm stock; cover and cook over medium heat for about 20 minutes, until rice is tender.
- Add spinach, 1/2 teaspoon salt and 2 cups of stock, and cook uncovered until spinach is wilted and soft.
- Puree the soup in a blender or food processor and return it to the pot over low heat.
- Add coconut milk, and stock if necessary to reach your desired consistency.
- Add lemon juice and season to taste with salt and pepper. Cook 20 more minutes.
- Toast the coconut in a dry saute pan over medium-low heat until it begins to turn golden, about 2 minutes.
- Garnish each serving with a sprinkle of toasted coconut.
What a thick, creamy soup! The spicing is on the delicate side- I'm glad I have an appreciation of fine natural flavors. To me it was perfect! I reduced the salt and used 11 cups of baby spinach, and a little extra lemon juice. The toasted coconut is a great little extra bit of crunch. Thanks very much!