SPINACH SOUP WITH CORIANDER, CINNAMON AND ALLSPICE
This soup was inspired by a Syrian recipe, a spice-laced pan-cooked spinach that is served with yogurt and walnuts on top. This recipe uses the same spices in a puréed spinach soup. It works beautifully. Half of the yogurt is stirred into the soup, contributing a tart flavor that's a great finishing dimension to the soup. The rest is drizzled onto each serving.
Provided by Martha Rose Shulman
Categories soups and stews, main course
Time 1h
Yield 4 to 6 servings.
Number Of Ingredients 19
Steps:
- Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion and celery. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic smells fragrant, 30 seconds to 1 minute.
- Add the stock, rice, bouquet garni, and salt to taste, and bring to a boil. Reduce the heat, cover and simmer 30 minutes. Remove the bouquet garni. Stir in the spinach and spices, cover and simmer 5 minutes, stirring once or twice. The spinach should wilt but should maintain its bright color.
- Using a hand blender that has a powerful motor, or in batches in a regular blender, purée the soup. If using a regular blender, fill only halfway and cover the top with a towel pulled down tight, rather than the lid, because hot soup will push the top off if the blender is closed airtight. Return to the pot and heat through, stirring. Whisk 1 teaspoon cornstarch into 1 cup of the yogurt, and whisk into the soup. Season to taste with salt and pepper.
- If you want a pungent, garlicky yogurt garnish, mash the remaining garlic to a paste with a pinch of salt in a mortar and pestle. Stir into the remaining yogurt. Serve the soup, garnishing each bowl with a swirl of the yogurt and a sprinkling of chopped walnuts.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 11 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 1152 milligrams, Sugar 8 grams, TransFat 0 grams
JAMAICAN SPINACH SOUP
This soup is oh-so yummy, easy to make, and the aromas will make your mouth water. Serve with some crusty bread. Freezes well, so it's excellent for lunches and leftovers (not that there will be any left).
Provided by SYNCHORSWIM
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 16
Steps:
- Heat the oil in a large pot over medium heat. Stir in onion, celery, garlic, ginger, and sugar. Cook 5 minutes, until onion is tender. Season with salt, turmeric, allspice, and nutmeg. Mix in potatoes and zucchini, and pour in the vegetable stock. Bring to a boil, reduce heat to low, and simmer 10 minutes, or until potatoes are tender.
- Remove soup from heat, season with cayenne pepper, and stir in spinach. Using a hand blender, blend soup until smooth. Garnish with red bell pepper to serve.
Nutrition Facts : Calories 123.8 calories, Carbohydrate 16.7 g, Fat 5.8 g, Fiber 2.6 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 666.9 mg, Sugar 4.1 g
MUSHROOM-SPINACH SOUP WITH CINNAMON, CORIANDER AND CUMIN
This is a very hearty, chunky soup filled with bits of browned mushroom and silky baby spinach. A combination of sweet and savory spices - cinnamon, coriander and cumin - gives it a deep, earthy richness. For the most complex flavor, use several kinds of mushrooms and cook them until they are dark golden brown and well caramelized.
Provided by Melissa Clark
Categories soups and stews, appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat 3 tablespoons butter or oil in a large pot over medium-high heat. Add half the mushrooms and half the shallots; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are well browned, 10 to 12 minutes. Transfer mushrooms to a bowl and repeat with remaining butter, mushrooms and shallots.
- Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute.
- Stir in 5 cups water, the salt and the black pepper. Bring mixture to a simmer over medium heat and cook gently for 20 minutes. Stir in baby spinach and let cook until just wilted, 1 to 2 minutes.
- Using an immersion blender or food processor, coarsely purée soup. Mix in lime juice. Thin with water, as needed. Taste and adjust seasoning, if necessary. Serve with dollops of yogurt if you'd like.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 406 milligrams, Sugar 5 grams, TransFat 0 grams
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