Labenaya

Recipe Description

Spinach and yoghurt soup

Ingredients

  • 450 g (1 lb) spinach leaves, shredded
  • 2 leeks, finely chopped
  • 200 g (7 oz) Greek yogurt|yoghurt
  • 100 g (4 oz) long-grain rice
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 1 clove garlic, finely chopped
  • pinch of ground turmeric|turmeric
  • 60 0ml (1 pint) vegetable stock
  • pinch of black pepper
  • 1 level tablespoon salt

Directions

  1. In a large bowl mix together the yogurt|yoghurt, garlic and turmeric.
  2. Set aside until required.
  3. Heat the oil in a large saucepan over medium heat, add the chopped onion and fry until slightly brown.
  4. Add the rice, leeks and spinach.
  5. Stir for a few minutes or until the spinach has wilted.
  6. Next pour in the vegetable stock, add salt and pepper.
  7. Cover and boil for 5 minutes, then lower heat and simmer for 20 minutes.
  8. Now remove soup from the heat and mix in the yogurt|yoghurt mixture.
This article uses material from the "Labenaya" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License