"The only real stumbling block is the fear of failure. In cooking, you have got to have a what-the-hell attitude." ~ Julia Child

Long Beach Soup Swap ’11: Yogurt and Rice Soup is Go!

by Julie on January 22, 2011

in Soup is Easy, Soups

It’s not like I could pick a boring soup. the bad-ass Mom brigade was gonna be there. No, for Soup Swap ’11, I knew I had to come up with something interesting.

But having been laid low, along with the household, with the first flu of the season this whole past week, my imaginative juices still aren’t flowing as they should. So I went with an old standby: The soup I wowed ’em with when I hosted my first soup swap back in 2007: Persian Yogurt and Rice Soup.

sorta minced garlic

Double garlic is good for you.

The ingredients aren’t all that exotic:

1 tablespoon olive oil.
1 cup finely chopped onions
3 or 4 garlic cloves, minced or pressed (I minced)
1/2 teaspoon salt
1/2 cup peeled and diced carrots (I chopped up baby carrots)
1/4 teaspoon ground cardamom (got it!)
1/2 teaspoon ground coriander
1/8 teaspoon cayenne, or to taste
1/4 cup raw white basmati rice (rinsed and drained)
3 cups water or vegetable stock (I used veggie stock from Trader Joe’s)
4 cups stemmed chopped spinach, loosely packed (one bunch. I used a package of baby spinach from TJ’s. Worked great.)
1 egg
2/3 cup plain nonfat yogurt
2 tablespoons chopped fresh cilantro

saute onions and garlic and salt

Now the kitchen smells fantastic

Saute the onions and garlic and SALT for about 10 minutes, or until the onions are translucent.

Chopped greens....

Add the carrots, saute for another 10 minutes, then add the spices. Then the rice, then broth…..simmer until rice is done, about 15-20 minutes…then add chopped spinach, a little at a time, stirring it in…..then…

Could be trouble...

Add the eggs to the yogurt. (I doubled the recipe for the soup swap…..you’ll only need one egg and 2/3 cup of non-fat yogurt)

You knew there was a reason you owned a wire whisk...

Whisk cautiously……then add to the soup…

Looks promising...

add the cilantro and heat through. Take care not to boil.

Serve this with crusty bread OR pack up for a Soup Swap thusly…

{ 4 comments… read them below or add one }

Candace Karu January 23, 2011 at 3:03 am

This sounds so good. Perfect for a Soup Swap. You should definitely post this on the Cabot Facebook recipe contest. Can’t wait for SS12!


alice January 24, 2011 at 9:26 pm

mmmmmm, i’ve been meaning to make this soup since you first posted the recipe back in the day! i should really get on it…


Bad Home Cook January 24, 2011 at 10:27 pm

hey Alice! Try it – it’s really not very hard (as evidenced by the fact that I’ve made it three or four times now and successfully every time…), but it’s unusual and tasty and it impresses people. Try it this week and lemme know how it goes!


sasha January 25, 2011 at 2:18 pm

Funny I just saw this post as I was finishing up my bowl of Yogurt and Rice soup. It was really yummy, thanks for making it. The Italian Bread soup was made by my friend Christi, she rocks. Soup Swap was really great. Its a full day in the kitchen but so worth it. Thanks everyone!!


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