Delicious Pumpkin Seed Oil Recipes
Spinach & Mint Soup

Ingredients

  • Serves 4
  • 1/2 cup extra-virgin olive oil, divided
  • 1 1/2 cups chopped onion
  • 1 1/2 cups cooked rice
  • 2 large garlic cloves, peeled
  • 4 1/2 cups (or more) chicken broth
  • 3 scallions, chopped
  • 2 (10-ounce) packages frozen chopped spinach, thawed, drained very well
  • 1 cup chopped fresh mint, divided
  • 1/3 cup chopped fresh cilantro
  • Pumpkin Seed Oil, or fruity extra-virgin olive oil

Instructions

  • Heat 1/4 cup oil in large saucepan over medium heat. Add onion and sauté until tender, about 8 minutes. Add rice and garlic and sauté 5 minutes. Add 4 1/2 cups broth and scallions and bring to a boil. Cover and simmer another 15 minutes. Add spinach, 3/4 cup mint, and cilantro and simmer for another couple of minutes. Remove from heat and cool slightly.
  • Puree in food processor or blender in batches, returning soup to same pot. Thin with more broth by 1/4 cupfuls, as desired. Salt to taste. Serve warm, drizzled with pumpkin seed or olive oil and garnished with fresh mint.
  • This soup is a simple version of a classic Roman dish. It cooks very quickly and has a light flavor but is full of nutrition.

Author: adapted from Evan Kleiman

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