Egyptian Spinach Soup

Recipe by Chef Kate
READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Add the stock, scallions, rice, salt and pepper.
  • Simmer gently for approximately 15 minutes until the rice is cooked.
  • Do not overcook.
  • Cut the spinach into chiffonade, add to pan and cook for another five minutes.
  • To serve hot: Beat yogurt and garlic into the soup, and reheat gently so the yogurt does not curdle.
  • To serve cold: Allow soup to cool, add yogurt and garlic and puree.
  • 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.
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