Spinach and Yogurt Soup

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash and drain spinach; remove any large stems.
  • Cut into strips.
  • Heat oil in large saucepan and saute garlic, onion, and green onions until soft.
  • Stir in rice; add 3 1/2 cups water and the turmeric.
  • Season to taste with salt and pepper.
  • Simmer for 15 minutes, then add spinach, cooking 5-7 minutes more, until rice is tender.
  • Lower heat on soup.
  • Stir yogurt briskly, then add to soup.
  • Stir only to blend, and heat just until soup is heated through.
  • Do not boil, or yogurt will curdle.
  • Serve.
  • As a suggestion, serve with fresh flatbreads with olive oil, olives, lemon wedges, and a plate of fresh herbs.
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