Egyptian Spinach Soup
Heat olive oil in a large pan. Add onion and cook until soft, about 3 minutes.
Stir in garlic and turmeric. Cook 1 minute to warm the flavors.
Add stock, scallions, garlic, 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, garlic, and 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.
6 servings
1 cup
- Amount per serving
- Calories98
- % Daily Value *
- Total Fat 3g4%
- Saturated Fat 1g5%
- Sodium 355mg16%
- Total Carbohydrate 12g5%
- Dietary Fiber 2g8%
- Protein 5g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe was adapted from eatfresh.org.
Ingredients
Directions
Heat olive oil in a large pan. Add onion and cook until soft, about 3 minutes.
Stir in garlic and turmeric. Cook 1 minute to warm the flavors.
Add stock, scallions, garlic, 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, garlic, and 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.
