Spinach & Rice Soup

Oh, Spinach & Rice Soup, you think to yourself, yawning at the excitement level. Sounds like something straight out of a "Cooking for One on a Tuesday Night" cookbook, right? Wrong. Buckle up, buttercup, because this is not your grandma's bland broth-based snoozefest. This is the culinary equivalent of that quiet kid in class who turns out to be a secret badass.

First off, you're gonna need some stuff. And not just any stuff, but the good stuff. We're talking Basmati White Rice, Chicken Broth (because water is just sad), Fresh Spinach (pile it high, my friend), and a whole lot of garlic. Why? Because garlic is the duct tape of the culinary world; it fixes everything. And don't you dare forget the Crushed Red Pepper Flakes. This isn't a dish for the faint of heart. We're here to kick flavor's door down, not knock politely.

Here's the rundown on how to magic this baby into existence: Cook your rice like you're on some kind of rice-cooking reality show. Boil it in chicken broth because we're fancy like that. Meanwhile, get a pot, show it some love with EVOO, and toss in your army of ingredients. Spinach, garlic, lemon, and a bouquet of herbs and spices that'll make your kitchen smell like a Michelin-starred restaurant. Pour the semi-cooked rice and its broth into the spinach party, stir like you're conducting an orchestra, and add a dollop of butter because, well, butter. Simmer it all down to a comforting concoction, and just when you think you're done, throw some Parmesan on top because you're an overachiever.

So, there you have it. Spinach & Rice Soup – the underdog of soups, the Cinderella story of your kitchen. It's easy, it's comforting, and it's got enough spice to make you write home about it. Or at least, text your mom. Enjoy, and remember, cooking is like life: It's all about the seasoning.

Yield: 4-6

Author: Sippin Foodie

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Spinach & Rice Soup

It sounds pretty basic huh? Well, let me tell ya, if you add the spices and herbs I did, this lil’ dish has some heat to it and full of flavor. If you’re feeling under the weather, or just want something easy and comfort-food like, this is it.

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• Basmati White Rice - 2 cups
• Chicken Broth - 5 cups
• Fresh Spinach - 5-6 large handfuls
• Minced Garlic - 3 tbsp
• Fresh Thyme - 4-5 sprigs
• Crushed Red Pepper Flakes - do not be shy with this!
• Dried Oregano
• Garlic Powder
• Garlic Salt
• EVOO
• S&P
• Butter - 1/2 stick
• Lemon - 1/2 squeezed

Instructions

1. First cook your rice. add 3 cups of chicken broth to a pot, bring to a boil and add rice. Cook for about 6 min.
2. In a large pot, drizzle with EVOO, add minced garlic, spinach, lemon, salt & pepper, garlic powder, fresh thyme, dried oregano and 2 cups chicken broth.
3. Keep on medium heat, stir the spinach, and as it starts to wilt down, pour the entire pot of rice and broth into it. There should be broth left in the pot because you aren’t cooking the rice all the way through yet. If you need to add more broth, go for it.
4. Stir everything together, and sprinkle with garlic salt, red pepper flakes, garlic powder and more oregano.
5. Then add a half stick of butter, stir until fully melted.
6. Turn the heat down to low, cover with lid and let it cook for a few more minutes.
7. When you’re ready to serve, sprinkle grated Parmesan cheese on top! Enjoy!

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