Zucchini and Spinach Soup

Ingredients Edit

• 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 Edit

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.