3 tbsp clarified butter
1 large red onion, sliced
1 clove garlic
½ cup arborio rice
½ tsp ground cloves
1 tsp ground cumin
¼ tsp freshly grated nutmeg
1.25 litres hot vegetable stock
450g spinach, stems removed
2 limes, grated zest and juice
100ml coconut cream
100ml strained Greek yoghurt
1 cup red quinoa, toasted
400g can black beans, drained
dried onion flakes, to serve
Heat clarified butter in a frying pan; soften onion and garlic. Stir in rice. Add cloves, cumin and nutmeg. Fry for 5 minutes, stirring. Add one cup stock; simmer 10 minutes.
Press spinach into the pot, cover. When leaves have wilted add remaining stock. Bring to the boil; turn down immediately. Simmer 5 minutes.
Puree mixture in batches. Return to a cleaned pot. Bring back to heat and stir in lime zest and coconut cream.
Season to taste with lime juice, salt and freshly ground black pepper.
Serve with a dollop of creamy Greek yoghurt and toasted quinoa, warmed black beans and dried onion flakes.
TIP: To keep spinach soup looking green, add a pinch of baking soda to the pot.