Egyptian Spinach Soup Recipe

Name: Egyptian Spinach Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Heat the olive oil in a large saucepan and saute the onion until soft.
2
Add the turmeric and cook a further minute to let the spice warm through.
3
Add the stock, scallions, rice, salt and pepper.
4
Simmer gently for approximately 15 minutes until the rice is cooked.
5
Do not overcook.
6
Cut the spinach into chiffonade, add to pan and cook for another five minutes.
7
To serve hot: Beat yogurt and garlic into the soup, and reheat gently so the yogurt does not curdle.
8
To serve cold: Allow soup to cool, add yogurt and garlic and puree.
9
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.

667

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 onion, finely chopped, 1/4 teaspoon turmeric, 4 cups chicken stock, preferably homemade and salt-free, and more.

Yes, Egyptian Spinach Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egyptian Spinach Soup

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