Herby Spinach-and-Rice Soup with Turmeric

Name: Herby Spinach-and-Rice Soup with Turmeric
Prep time: 25 min
Total time: 60 min
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; 0.333 cup basmati rice, rinsed; 1 Yukon Gold potato, peeled and cut into ½-inch pieces (1 cup); 0.5 teaspoon ground turmeric; 4 cups reduced-sodium chicken broth; 3 packed cups chopped curly or flat-leaf spinach (from 1 bunch); 0.25 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

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By

Lauryn Tyrell

Updated on April 26, 2022

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
⅓ 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

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.)
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.
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.
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