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Egyptian Spinach Soup

Egyptian Spinach Soup Recipe

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.
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Prep Time 20 mins
Cook Time 15 mins
Course Appetizer
Cuisine Egyptian
Calories 194.3 kcal

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

Instructions
 

  • 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.
  • 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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Nutrition

Serving: 357gCalories: 194.3kcalCarbohydrates: 22.8gProtein: 10.3gFat: 7.5gSaturated Fat: 2.7gCholesterol: 15.4mgSodium: 329.1mgFiber: 2.6gSugar: 7.7g
Keyword < 60 Mins, African, Egyptian, Greens, Low Cholesterol, Low Protein, Spinach, Vegetable
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