Be Tasty - Nisha Katona and Billie Faiers - Green Soup
80g white basmati rice, rinsed and drained
2 tbsp olive oil
1 large onion, diced
2 garlic cloves, finely chopped
½ tsp white pepper
½ tsp freshly grated nutmeg
1 litre chicken or vegetable stock
150g green leaves or your choice; spinach, kale, sorrel, watercress or rocket
1 handful coriander leaves
½ tsp ground cumin
1 tsp caster/granulated sugar
juice of ½ lemon
salt and freshly ground pepper
4 tbsp sour cream or crème fraiche, to swirl in at the end.
Crusty bread to serve
In a heavy based pan, bring 1 litre water to the boil over a high heat and add the rice. Return to the boil, then turn the heat down to medium and simmer brightly for about 8 minutes until the rice is almost tender. Drain and rinse with cold water to stop the cooking process.
Heat the oil in a deep pan and fry the onion and garlic over a medium\-low heat until the onion becomes translucent. Add the pepper, nutmeg and stock. Add the rice, bring to the boil, then simmer over a medium\-low heat for 10 minutes.
Carefully lower the greens into the pan with the coriander/cilantro, cumin, sugar and lemon juice. Then simmer for a further 4 minutes. Season generously with salt and pepper.
Now the simple drama. Remove the pan from the heat and plunge in a stick/immersion blende. Pulse until you have a thick, smooth consistency.
Pour into bowls and swirl with sour cream or add a dollop of crème fraiche. Serve immediately with thick crusty bread.