Egyptian Spinach Soup
This is a wonderful soup that is refreshing and nutritious. Serve with yogurt and mint to add a refreshing touch.
divided, see directions below
minced (divided, see directions below)
ground, to taste
plain, on the side
What You'll Need
- Chef knife
- Cutting board
- Measuring spoons
- Measuring cup
- Large pan
- Wooden spoon
Heat 3 teaspoons of olive oil in a large pan. Add onion and cook until soft, about 3 minutes.
Stir in 1 clove of minced garlic and turmeric. Cook 1 minute to warm the flavors.
Add stock, scallions, rice, salt, and pepper. Simmer gently for about 15 to 20 minutes, or until the rice is mostly tender.
If the spinach leaves are large, trim away any tough stems and cut the leaves into thin ribbons. Add the spinach to the stock. Simmer until they are tender and rice is cooked through, about 10 minutes.
Prepare a yogurt sauce: Stir together yogurt, 2 cloves of minced garlic, and remaining 1 teaspoon of olive oil. Garnish with mint. You can also chop the mint and stir into the sauce.
Serve the soup hot or chilled. Top with a big spoonful of yogurt sauce or offer it on the side.
Add more stock for a thinner soup.
Nutrition Info and more
Serving size:Total calories:
3 gSaturated fat: