Egyptian Spinach Soup

Name: Egyptian Spinach Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: Egyptian
Ingredients: 1 tbsp olive oil; 1 onion; 0.25 tsp turmeric; 4 cup chicken stock; 3 scallions; 0.333 cup basmati rice; salt and pepper; 1 lb spinach; 2 cup plain yogurt; 2 garlic cloves

Spinach, basmati rice and yogurt simmered on the stove and spiced with turmeric.

35 min · Serves 6 · Easy

Method

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Time: Prep 20 min · Cook 15 min · 35 min total
Difficulty: easy

1
Heat the olive oil in a large saucepan and saute the onion until soft. Add the turmeric and cook a further minute to let the spice warm through.
2
Add the stock, scallions, rice, salt and pepper. Simmer gently for approximately 15 minutes until the rice is cooked.
15 min
3
Do not overcook. Cut the spinach into chiffonade, add to pan and cook for another five minutes.
4
To serve hot: Beat yogurt and garlic into the soup, and reheat gently so the yogurt does not curdle.
5
To serve cold: Allow soup to cool, add yogurt and garlic and puree.