Zucchini and Spinach Soup

Ingredients

 * 1 pound zucchini
 * ½ pound spinach leaves
 * 6 cups of chicken broth
 * ½ cup of long-grain brown rice
 * 1½ cups chopped onions
 * 3 tablespoons butter
 * salt and black pepper, to taste
 * 1 teaspoon powdered cumin (sanoot)

Directions

 * 1) Wash, trim and grate the zucchini.
 * 2) Wash the spinach leaves and cut into thin strips.
 * 3) Bring the broth to a boil, stir in the rice, lower heat, cover and cook slowly until the rice is just tender, about 40 minutes.
 * 4) In a large sauté pan, cook the onions in the butter until wilted and golden.
 * 5) Stir in the zucchini, and cook a few more minutes, stirring occasionally.
 * 6) Mix in the spinach, and cook stirring until the spinach is barely wilted.
 * 7) Set aside.
 * 8) When the rice is cooked, stir in the zucchini mixture, heat through, and season with salt, black pepper and cumin.
 * 9) Thin with additional broth if you wish.