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.
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.)
2/3 cup plain nonfat yogurt
2 tablespoons chopped fresh cilantro
Saute the onions and garlic and SALT for about 10 minutes, or until the onions are translucent.
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…
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)
Whisk cautiously……then add to the soup…
add the cilantro and heat through. Take care not to boil.
Serve this with crusty bread OR pack up for a Soup Swap thusly…