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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Low Protein Soups Stews Vegetables African Egyptian Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Greens Spinach

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."

Steps

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.

Ingredients

olive oil, onion, turmeric, chicken stock, scallions, basmati rice, salt and pepper, spinach, plain yogurt, garlic cloves