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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

Source: gluttonforlife.com/2010/02/10/liquid-love

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