Green spinach vegetarian soup recipe

Summer... It's pretty much hot outside, and it's so great to have for lunch or dinner something light and easy to cook. I found the vegetarian soup really easy and quickly to make. :)Let me share the recipe.

Ingredients for the soup:
Water - around 3/4 of a gallon
Rice - 1 cup
Potato - 3-4
Ginger - 1 - 1.5 inches of a root
Cilantro - 1 big bunch
Mint - 1/2 of a bunch
Sunflower seeds - a handful
1 Jalapeno or chilli. I used jalapeno
Grounded coriander - 1 tea spoon
1 lemon
5 oz of baby spinach

Pour water in a pot, add salt by taste, put it on medium-high heat, and bring it to a boil. Rinse rice and put it in the pot. Peel and chop potatoes, and put them in the pot, too. Bring it to a boil again, and reduce heat to low-medium.

Remove seeds from jalapeno. Those who like more spicy food, leave the seeds.

Put in a blender cilantro, jalapeno, coriander, and peeled ginger. Squeeze lemon juice from a half of the lemon. Add pinch of salt.

Blend it until it became a smooth paste.

When the rice and the potatoes are almost cooked, add 2-3 table spoons of this paste. Add more if you like it spicy.

Chop baby spinach and add it to the pot.

Boil more 2-3 minutes, and the vegetarian soup is ready! Serve it in a bowl topped with shredded cheese, or chopped boiled egg, or with sour cream, or... whatever you want :)