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Nora Pouillon's Egyptian Spinach Soup

Here's how you make Nora Pouillon's Egyptian Spinach Soup
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  • Servings: 6
  • Prep: 9m
  • Cook: 35m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 2 tablespoons olive oil
  • 1 cup onion, finely chopped
  • 2 garlic cloves, crushed
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon madras curry powder
  • 4 cups vegetable stock
  • 4 scallions, minced
  • 3 ounces dry basmati rice, (1/3 cup)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound baby spinach
  • GARNISH
  • 16 ounces plain Greek yogurt, (2 cups)
  • 1/2 teaspoon garlic, smashed
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Get spices together.

  • Step 2: Heat the olive oil in a large saucepan and sauté the onion until soft.

  • Step 3: Add garlic.

  • Step 4: Add the spices and cook minute more.

  • Step 5: Add the stock, scallions, rice, salt and pepper to taste.

  • Step 6: Cover.

  • Step 7: Simmer gently for approximately 20 minutes, until the rice is cooked. Do not overcook.

  • Step 8: Add the spinach into the pot and cook for another five minutes.

  • Step 9: Temper the yogurt mixed with garlic with a ladle of hot soup

  • Step 10: Beat yogurt and garlic into the soup, and reheat gently so the yogurt does not curdle.

We hope you enjoy this recipe!

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