Ingredients
1 tbsp (15 ml) of vegan butter (Earth Balance soy free is best)
2 shallots, chopped
1/4 cup (50 ml) of basmati rice (I used organic brown basmati rice)
5 cups (1.25 ml) vegetable stock
1/2 tsp (2 ml) of salt
2 cups (500 ml) baby spinach
1 cup (250 ml) green peas (fresh or frozen)
1 head of boston or butter lettuce (can also use romaine)
1 green onion, chopped
2 tbps (30 ml) fresh mint, divided
4 tbps (60 ml) plain greek yogurt
1 tbsp (15 ml) of vegan butter (Earth Balance soy free is best)
2 shallots, chopped
1/4 cup (50 ml) of basmati rice (I used organic brown basmati rice)
5 cups (1.25 ml) vegetable stock
1/2 tsp (2 ml) of salt
2 cups (500 ml) baby spinach
1 cup (250 ml) green peas (fresh or frozen)
1 head of boston or butter lettuce (can also use romaine)
1 green onion, chopped
2 tbps (30 ml) fresh mint, divided
4 tbps (60 ml) plain greek yogurt
Directions
In a large pot, melt butter over medium heat. Add shallots and cook, stirring gently, until softened but not browned (about 4 min)
Add rice and stir for 1 minute. Add stock and salt and bring to a boil. Reduce heat and simmer, partially covered, until the rice is tender. 10-12 minutes.
Stir in spinach, peas, lettuce and green onion and simmer until vegetables are wilted and soft, 2-3 minutes.
Remove from heat and let cool for a few minutes. In a blender, puree the soup in small batches until smooth. Return to pot and stir in 1 tbps of the mint. Reheat over medium heat until steaming. Adjust seasoning as needed.
Serve in warmed bowls and garnish with greek yogurt and remaining mint.
Makes 4 servings.
