Hot Yogurt and Spinach Soup

Serves 4

Ingredients:

Soup:

1 qt. vegetable broth

1/2 c. short- or medium-grain white rice (such as Turkish baldo or arborio)

1 T. chickpea flour

1 T. all-purpose flour

1 t. canola oil

2 1/4 c. plain plant-based yogurt

1 T. plus 1 1/2 t. cornstarch

1 t. dried mint (or 1 T. fresh mint)

Kosher salt, freshly ground white or black pepper

7 oz. spinach, tough stems trimmed, coarsely chopped

Topping and Assembly:

3 T. plant-based butter (such as Earth Balance)

1 T. plus 1 1/2 t. dried mint (or 4 T. fresh mint)

1 1/2 t. Aleppo-style pepper

Directions:

Soup:

1. Bring broth to a simmer in a large saucepan; add rice. Return to a simmer, cover, and cook, adjusting heat to maintain a simmer, until rice is al dente, 12-15 min.

2. In a microwave-safe medium bowl, whisk together chickpea flour, all-purpose flour, 1/4 c. water, and canola oil until smooth. Heat 1-2 minutes, whisking partway through. Add extra oil if needed to get a smooth egg yolk texture. Add yogurt, cornstarch, and 3/4 c. plus 2 T. lukewarm water. Add rice mixture a spoonful at a time, whisking after each addition, until combined. Pour back into saucepan and set over medium-low heat. 

4. Add mint and season with salt and pepper. Bring to a simmer and cook until thickened, about 5 minutes. Add spinach; cook until just wilted, about 2 min. Season soup with more salt and pepper to taste.

Topping and Assembly:

1. Melt butter in a small saucepan over medium heat; stir in mint and Aleppo-style pepper. Remove from heat. Ladle soup among bowls and drizzle with spiced butter.