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Egyptian Spinach Soup

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Ingredients

Adjust Servings:
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

Nutritional information

194.3
Calories
67 g
Calories From Fat
7.5 g
Total Fat
2.7 g
Saturated Fat
15.4 mg
Cholesterol
329.1 mg
Sodium
22.8 g
Carbs
2.6 g
Dietary Fiber
7.7 g
Sugars
10.3 g
Protein
357g
Serving Size

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Egyptian Spinach Soup

Features:
    Cuisine:

    This went well with toasted pitas.

    • 55 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Egyptian Spinach Soup, 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 , This went well with toasted pitas , Wonderful flavours! I made this to take along for my dinner at work tonight but couldn’t resist tasting it first and was very pleased used fat free yogurt and fresh baby spinach Thank you for posting!


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    Steps

    1
    Done

    Heat the Olive Oil in a Large Saucepan and Saute the Onion Until Soft.

    2
    Done

    Add the Turmeric and Cook a Further Minute to Let the Spice Warm Through.

    3
    Done

    Add the Stock, Scallions, Rice, Salt and Pepper.

    4
    Done

    Simmer Gently For Approximately 15 Minutes Until the Rice Is Cooked.

    5
    Done

    Do not Overcook.

    6
    Done

    Cut the Spinach Into Chiffonade, Add to Pan and Cook For Another Five Minutes.

    7
    Done

    to Serve Hot: Beat Yogurt and Garlic Into the Soup, and Reheat Gently So the Yogurt Does not Curdle.

    8
    Done

    to Serve Cold: Allow Soup to Cool, Add Yogurt and Garlic and Puree.

    9
    Done

    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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