Reviews
Add Rating & Review
Back to Herby Spinach-and-Rice Soup with Turmeric
All Reviews for Herby Spinach-and-Rice Soup with Turmeric
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Herby Spinach-and-Rice Soup with Turmeric
Credit:
Con Poulos
Recipe Summary
prep: 25 mins
total: 60 mins
Yield: Serves 4 to 6
Ingredients
Ingredient Checklist
5 tablespoons extra-virgin olive oil
2 teaspoons cumin seeds
3 shallots or 1 onion, finely chopped (1 1/4 cups)
2 cloves garlic, minced (2 teaspoons)
Kosher salt and freshly ground pepper
1/3 cup basmati rice, rinsed
1 Yukon Gold potato, peeled and cut into 1/2-inch pieces (1 cup)
1/2 teaspoon ground turmeric
4 cups reduced-sodium chicken broth
3 packed cups chopped curly or flat-leaf spinach (from 1 bunch)
1/4 cup each chopped fresh parsley, dill, and cilantro, plus more leaves for serving
2 tablespoons fresh lemon juice, plus more for serving (optional)
Plain yogurt, for serving
Gallery
Herby Spinach-and-Rice Soup with Turmeric
Credit:
Con Poulos
Recipe Summary
prep: 25 mins
total: 60 mins
Yield: Serves 4 to 6
Gallery
Herby Spinach-and-Rice Soup with Turmeric
Credit:
Con Poulos
Herby Spinach-and-Rice Soup with Turmeric
Credit:
Con Poulos
Herby Spinach-and-Rice Soup with Turmeric
Recipe Summary
prep: 25 mins
total: 60 mins
Yield: Serves 4 to 6
Recipe Summary
prep: 25 mins
total: 60 mins
Yield: Serves 4 to 6
prep: 25 mins
total: 60 mins
prep:
25 mins
total:
60 mins
Yield: Serves 4 to 6
Serves 4 to 6
Ingredients
Ingredients
- 5 tablespoons extra-virgin olive oil
- 2 teaspoons cumin seeds
- 3 shallots or 1 onion, finely chopped (1 1/4 cups)
- 2 cloves garlic, minced (2 teaspoons)
- Kosher salt and freshly ground pepper
- 1/3 cup basmati rice, rinsed
- 1 Yukon Gold potato, peeled and cut into 1/2-inch pieces (1 cup)
- 1/2 teaspoon ground turmeric
- 4 cups reduced-sodium chicken broth
- 3 packed cups chopped curly or flat-leaf spinach (from 1 bunch)
- 1/4 cup each chopped fresh parsley, dill, and cilantro, plus more leaves for serving
- 2 tablespoons fresh lemon juice, plus more for serving (optional)
- Plain yogurt, for serving
Directions
Cook 2 tablespoons oil and cumin seeds in a small skillet over medium, swirling pan, until seeds are fragrant, darkened slightly in color, and sizzling, about 1 minute. Transfer to a bowl; let cool completely. (Oil can be stored in an airtight container at room temperature up to 1 week.)
Heat a medium saucepan over medium; swirl in remaining 3 tablespoons oil. Add shallots and garlic, season with salt, and cook, stirring occasionally, until translucent, 3 to 5 minutes.
Stir in rice, potato, and turmeric; cook, stirring, 1 minute. Add broth and 1 cup water; bring to a boil. Season with salt, reduce heat, and simmer, partially covered, until flavors meld and potato and rice are cooked and very tender, about 30 minutes. Remove from heat; stir in spinach, herbs, and lemon juice. Season with salt and pepper.
Ladle into bowls. Whisk yogurt and spoon into the soup, along with cumin-seed oil and more herbs and lemon juice; serve.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Herby Spinach-and-Rice Soup with Turmeric
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Herby Spinach-and-Rice Soup with Turmeric
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
