45 minutes prep time
1 medium potato OR 1 cup uncooked white rice (I prefer short grain)
2 tbs butter (I usually substitute olive oil or canola oil)
2-3 large cloves garlic, crushed
4 cups chopped onion (or a couple of tbs onion powder)
2 tsp salt, 1 tsp ground cumin, 1/2 tsp turmeric, dash of cinnamon, dash of cayenne pepper (increase or decrease spices to taste)
black pepper to taste
2 cups water
2 lbs fresh OR 20 oz thawed frozen chopped spinach
1 1/2 cups firm yogurt at room temperature
If using potato: peel, dice, boil until tender, set aside
If using rice: cook in separate container while making soup. Can use brown rice to add fiber, but brown rice takes longer to cool and doesn't look as pretty.
2. In a large saucepan, sauté onion, garlic, and spices in oil until tender, approximately 8-10 minutes. Works best if heat is medium and mixture is stirred frequently.
3. Slowly add spinach and two cups water to spice mixture; watch so water hitting hot oil doesn't spatter. Add potato now if you're using it. Cover the saucepan and simmer for 10-15 minutes. (Can save a bit of time here if the water is already simmering in another container, but it's not necessary.)
4. Let soup cool slightly. Can leave soup as it is, partially purée, or fully purée.
5. Stir in yogurt, and rice if you're using it. Add black pepper.
With potato, soup can be served either hot or cold. With rice, the soup is best lukewarm.