Fresh Greens & Rice Soup
To cut leaves, you can make a chiffonade by rolling up a stack of leaves and cutting across the rolls to produce thin ribbons. Makes 4 servings.
5 cups chicken stock
1/2 lb fresh spinach leaves, julienned
1/2 lb Swiss chard leaves, julienned
3 tablespoons extra virgin olive oil
4 small cloves of garlic, peeled and minced
1 tablespoon ground cumin
2 tablespoon ground coriander seeds
2 lemons, juiced and strained
salt and freshly ground black pepper to taste
1 cup long grain basmati rice, cooked
Bring chicken stock to a boil in a medium saucepan over medium-high heat. Add greens, reduce heat to medium-low and simmer, allowing greens to dissolve into the stock - 5 to 10 minutes.
Heat oil in a small skillet over medium heat. Add garlic and cook, stirring until fragrant - about 2 minutes. Stir in the cumin and coriander and continue to cook for 2 to 3 minutes.
Add garlic mixture to stock. Stir in the lemon juice and season with salt and pepper. Simmer until flavors blend - about 8 minutes.
Evenly divide the cooked rice among 4 bowls. Ladle soup over the rice and serve.
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