Egyptian Spinach Soup

• olive oil↗1 tablespoon
• onion↗1

  finely chopped

• turmeric↗1⁄4 teaspoon
• chicken stock↗4 cups

  preferably homemade and salt-free

• scallions↗3 -4

  finely chopped

• basmati rice↗1⁄3 cup
• salt and pepper
• spinach1 lb

  (well washed, large stems removed)

• plain yogurt↗2 cups
• garlic cloves↗2

  crushed

Step-by-step instructions

1. 1

   Heat the olive oil in a large saucepan and saute the onion until soft.

2. 2

   Add the turmeric and cook a further minute to let the spice warm through.

3. 3

   Add the stock, scallions, rice, salt and pepper.

4. 4

   Simmer gently for approximately 15 minutes until the rice is cooked.

5. 5

   Do not overcook.

6. 6

   Cut the spinach into chiffonade, add to pan and cook for another five minutes.

7. 7

   To serve hot: Beat yogurt and garlic into the soup, and reheat gently so the yogurt does not curdle.

8. 8

   To serve cold: Allow soup to cool, add yogurt and garlic and puree.

9. 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.