Herby Spinach-and-Rice Soup with Turmeric

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Herby Spinach-and-Rice Soup with Turmeric
Photo: Con Poulos
Prep Time:
25 mins
Total Time:
1 hr
Yield:
4 to 6 Serves

Inspired by the Persian herbed-rice dish sabzi polo, this turmeric-tinted soup is bursting with spinach, parsley, and dill. The rice and diced potatoes absorb some of the liquid, giving this brothy soup more body. Yogurt, a cumin-infused oil, and a squeeze of lemon are the welcome and essential finishing touches to this healthy comforting dish.

Ingredients

  • 5 tablespoons extra-virgin olive oil

  • 2 teaspoons cumin seeds

  • 3 shallots or 1 onion, finely chopped (1 ¼ cups)

  • 2 cloves garlic, minced (2 teaspoons)

  • Kosher salt and freshly ground pepper

  • cup basmati rice, rinsed

  • 1 Yukon Gold potato, peeled and cut into ½-inch pieces (1 cup)

  • ½ teaspoon ground turmeric

  • 4 cups reduced-sodium chicken broth

  • 3 packed cups chopped curly or flat-leaf spinach (from 1 bunch)

  • ¼ 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

  1. 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.)

  2. 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.

  3. 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.

  4. Ladle into bowls. Whisk yogurt and spoon into the soup, along with cumin-seed oil and more herbs and lemon juice; serve.

Originally appeared: Martha Stewart Living, May 2022

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