Spinach Soup with Indian Spices

3 tablespoons ghee

1 large red onion, chopped

1 clove garlic, minced

3 tablespoons white rice

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

7 cups vegetable stock

1 bunch spinach weighing at least 1 pound (about 4 cups leaves)

1/2 cup light cream

Grated peel and juice of 1 lemon

Pepper

Warm the ghee in a soup pot and add the onion, garlic, rice, salt, and spices.  Cook everything together over medium-low heat, stirring occasionally, for about 5 minutes.  Add 1 1/2 cups stock and simmer for 10 minutes.

Slice the stems off the spinach, and remove the bruised and wilted leaves.  Wash the spinach in two changes of water.  Add the spinach leaves to the pot, cover, and let them wilt down.  Add remaining 5 1/2 cups stock.  Bring to a boil and simmer for 5 minutes.  Cool the soup briefly, then puree in a blender.  Return to the pot and stir in the cream and grated lemon peel.  Season to taste with the lemon juice, freshly ground black pepper, and more salt, if needed.  If necessary, thin the soup with stock or water.

Serves 4 to 6.

From The Greens Cookbook by Deborah Madison