If your little ones run away when they see green leafy vegetables, try this recipe. Trust me, it works.
For better results, use Earthaholic Black Rice
2022 It's a Wrap
End the Year on a healthy note with this, last but not least, in the Soup series
Cuisine - American
Course – Main Course, Soup
Active Time – 25minutes
Total Time - 50 minutes
Servings – 6
Ingredients
35 grams chickpea/ Kabuli chana
3/4th cup Earthaholic Black Rice
3/4th cup cashews
2 tablespoon olive oil
1 medium onion
6 cloves garlic
1 teaspoon dried rosemary
3/4th teaspoon of dried thyme
Salt and Pepper to taste
2 spring onion greens
2 medium carrots
5 cups vegetable stock
4 cups spinach leaves
Step 1: Let’s Get Started
Soak and cook the chickpeas
Rinse and soak the Earthaholic Black Rice.
Soak the cashews in a cup of water.
Thinly slice the onion and spring onion, finely chop the carrots and spinach, mince the garlic.
Drain the cashews and make a smooth paste by adding a little water.
Heat a saucepan over medium heat add olive oil and sliced onion with a pinch of salt and sauté for 5 minutes.
Once the onions are translucent add garlic, rosemary, thyme, salt and pepper to taste and sauté for a minute.
Add soaked Black Rice, spring onion greens, carrots and sauté for a few minutes, add the vegetable stock and bring to a boil.
Once it starts boiling bring the flame to low, add cooked chickpeas and cover the saucepan.
Let it cook for about 15 -20 minutes until the rice is cooked and the carrots are tender.
Add the cashew paste and spinach and simmer until the spinach is cooked.
Switch off the flame and let it sit for about 10 minutes to allow the flavours to marry.
Tips
This soup thickens as it cools, so just thin it with a little water when you reheat
You may need to add water to adjust the consistency as per your choice
You can substitute vegetable stock with water.
You can substitute spinach with a choice of your greens
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