Egyptian Spinach Soup

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1/4 teaspoon turmeric
• 4 cups chicken stock, preferably homemade and salt-free
• 3 -4 scallions, finely chopped
• 1/3 cup basmati rice
• salt and pepper
• 1 lb spinach (well washed, large stems removed)
• 2 cups plain yogurt
• 2 garlic cloves, crushed

Recipe

• 1 heat the olive oil in a large saucepan and saute the onion until soft.
• 2 add the turmeric and cook a further minute to let the spice warm through.
• 3 add the stock, scallions, rice, salt and pepper.
• 4 simmer gently for approximately 15 minutes until the rice is cooked.
• 5 do not overcook.
• 6 cut the spinach into chiffonade, add to pan and cook for another five minutes.
• 7 to serve hot: beat yogurt and garlic into the soup, and reheat gently so the yogurt does not curdle.
• 8 to serve cold: allow soup to cool, add yogurt and garlic and puree.
• 9 note: 1/4 to 1/2 teaspoon madras curry powder can be substituted for the turmeric, depending on how fragrant you want your soup to be.