Spinach Soup with Indian Spices
6 Tablespoons Earth Balance
1 Red Onion Sliced
1 Clove Garlic, minced
3 Tablespoons White Rice
1/2 Teaspoon Salt
4 Cloves, ground
1 Teaspoon Cumin Seeds, ground
1/4 Teaspoon Nutmeg, grated
6 Cups Stock
1 Large Bunch Spinach, about 4 cups
1/2 Cup Almond Milk
Grated Peel and Juice of 1 Lemon
Pepper to taste
1 Cup Bread Cubes
1. Heat 3 tablespoons of the Earth Balance in a soup pot and add the onion, garlic, rice, salt, cloves, cumin and nutmeg. Cook everything over medium heat, stirring occasionally for 5 minutes. Add 1 1/2 Cups stock and simmer for 10 minutes.
2. Add the spinach to the pot and let them wilt down. Add the remaining stock. Bring to a boil and simmer 10 minutes. Puree the soup with an immersion blender. Add the milk, lemon and pepper.
3. Heat the remaining Earth Balance in a skillet and the bread cups. Fry them until they are crisp and golden. Serve the soup with the croutons and additional salt and pepper.
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