Monday, January 4, 2016
Spinach Zucchini Soup, شوربة الكوسة و السبانخ
This is a light, warming soup that you can prepare in 30 minutes. It freezes well and you can keep in the refrigerator for a week. It is vegetarian, but you can add chicken stock and pieces of leftover chicken to it if you prefer.
3 cups water
4 cloves garlic, chopped
1 small onion, chopped
1/4 cup rice
1 zucchini, peeled and sliced
1 cup frozen spinach, or 1/2 pound fresh spinach
Juice of 1 lemon
1 teaspoon salt, or more
1/2 teaspoon black pepper
1 teaspoon dried mint, or 1 tablespoon fresh mint
Bring water to a boil in a pot. Add rice, onions, and garlic. When rice is halfway cooked, add the zucchini and spinach, and simmer for 10 minutes. Season with salt and pepper. Add lemon juice and dried mint. Turn off the heat and keep the pot covered for 10 minutes. Taste if it needs more seasoning.