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Ingredients
- 2 T vegetable oil
- 1 c cooked brown rice
- 2 c finely chopped onions
- 1 1/2 c chopped fresh spinach leaves
- 1 large garlic clove, minced
- 1/2 c cooked garbanzo beans
- 2 med carrots, finely chopped
- salt and pepper to taste
- 1/4 tsp dried dill
- 5 c vegetable stock or water
- 3 eggs
- 4 T fresh lemon juice
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Recipe Info
Category : Soups/Stews
Rating : 0
Contributor : marc
Print Recipe
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Directions
In a soup pot, saute the onions and garlic in oil until the onions are translucent, about 10 minutes. Add the carrots, dill, and 4 c stock or water, cover, and bring to a boil. Reduce to a simmer and cook until the carrots are tender, about 10 min. While the carrots are cooking, whisk together the eggs, lemon juice, and remaining one cup of liquid.
Remove the pot from the heat and whisk in the egg mixture. Then reheat gently, stirring continuously, until the egg mixture thickens. Don't let it boil or it will curdle. Stir in the rice, spinach, and garbanzo beans, and season with salt and pepper to taste. As soon as the garbanzo beans heat up, serve immediately. The spinach will be just slighly wilted.
This could be easily veganized by replacing the eggs with a cornstarch/water mixture and bring to a boil to lightly thicken. I don't know if/how well EnerG egg substitute thickens soup.
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