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    You are in: Home / Recipes / Egyptian Spinach Soup Recipe
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    Egyptian Spinach Soup

    Egyptian Spinach Soup. Photo by Cookgirl

    1/2 Photos of Egyptian Spinach Soup

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Chef Kate's Note:

    This recipe is from chef Nora Pouillon, owner of Nora's in Washington, DC, a "certified" organic restaurant and a quite wonderful place to dine. Vegetable stock may be substituted for the chicken broth.

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    Units: US | Metric


    1. 1
      Heat the olive oil in a large saucepan and saute the onion until soft.
    2. 2
      Add the turmeric and cook a further minute to let the spice warm through.
    3. 3
      Add the stock, scallions, rice, salt and pepper.
    4. 4
      Simmer gently for approximately 15 minutes until the rice is cooked.
    5. 5
      Do not overcook.
    6. 6
      Cut the spinach into chiffonade, add to pan and cook for another five minutes.
    7. 7
      To serve hot: Beat yogurt and garlic into the soup, and reheat gently so the yogurt does not curdle.
    8. 8
      To serve cold: Allow soup to cool, add yogurt and garlic and puree.
    9. 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.

    Browse Our Top Spinach Recipes

    Ratings & Reviews:

    • on February 24, 2009


      Absolutely awesome! The flavours are so warm and comforting. I made as directed except I left the baby spinach whole. This will be enjoyed many more times. Thank you Chef Kate for sharing this really yummy recipe!

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    • on August 06, 2008


      Superb! What a fabulous flavour from simple ingredients. Loved by all and will be making regularly. Thank you!

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    • on June 28, 2008


      Glad I found this recipe. I needed something to round out a selection of nibbles (pita, hummus, babaganouj) into a meal. This did the job nicely. Will definitely make again, but will try curry powder instead of the turmeric to give it a bit more zip. Oh, my!! Made it a second time using curry powder. Also used greek style yogurt, which made it creamier (and probably less susceptible to separating). It was soooo good. Got DH's coveted "you need to make this again sometime" review. We had samosas with it this time. Took the soup'n'sammich dinner to a whole new level.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)


    Nutritional Facts for Egyptian Spinach Soup

    Serving Size: 1 (357 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 194.2
    Calories from Fat 67
    Total Fat 7.4 g
    Saturated Fat 2.6 g
    Cholesterol 15.4 mg
    Sodium 329.1 mg
    Total Carbohydrate 22.7 g
    Dietary Fiber 2.5 g
    Sugars 7.7 g
    Protein 10.2 g

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