Clear Soup with Spinach and Rice
| Yield: | 4 Servings |
| Categories: |
| 2 | tb | Ghee or olive oil |
| 1 | ts | Black mustard seeds |
| 1 | Hot green jalepeno chili, stemmed, seeded and cut lengthwise into long slivers | |
| 3 | tb | Basmati |
| 5 | c | Brown Vegetable Stock (book says "or other veg stock", but the soup is *outstanding* with the BVS) |
| 1 | ts | Turmeric |
| 1 | ts | Ground coriander |
| 20 | Spinach leaves, washed, stemmed, and sliced into chiffonade (up to 22) | |
| 1 | ts | Salt |
| 1/8 | ts | Freshly ground pepper |
| 4 | Thin lemon slices for garnishing (need this, really) | |
| 1 | Lemon, approx, for its juice (dep on taste and size of lemon) |
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