Egyptian Spinach Soup

From: Catte Nappe

On Jun 28, 2008

Glad I found this recipe. I needed something to round out a selection of nibbles (pita, hummus, babaganouj) into a meal. This did the job nicely. Will definitely make again, but will try curry powder instead of the turmeric to give it a bit more zip. Oh, my!! Made it a second time using curry powder. Also used greek style yogurt, which made it creamier (and probably less susceptible to separating). It was soooo good. Got DH's coveted "you need to make this again sometime" review. We had samosas with it this time. Took the soup'n'sammich dinner to a whole new level.

From: Elmotoo

On Aug 31, 2007

This really hit the spot! I used frozen, thawed, squeezed spinach & it worked vey well. of course I screwed it up & the yogurt curdled but it was still very tasty. I'd double the garlic & scallions next time. Thanks, Kate!!

From: bluemoon downunder

On Oct 22, 2005

A delicious and fairly quick to make soup – it was really tasty both warm and cold – which I’ll be making to take to work lunches a lot during the summer. This would be just so refreshing – and sustaining – on a hot day! I followed the recipe exactly, well almost. I doubled the garlic, and sautéed it with the onions, and because I didn’t know what cutting the spinach “into chiffonade” meant (and with the cooking frenzy of the World Tour, this just wasn’t the time to find out!) I simply skipped that instruction. I can learn what that means at some later stage. I used two packets of well-thawed and thoroughly squeeze-dried frozen spinach, and two handfuls of baby spinach leaves, and neither really needed chopping anyway. I used my Vegetable Stock Vegetable Stock (which I’m tending to use for all recipes requiring stock), and creamy Greek yoghurt. Next time, I think I’ll add some cumin and some chopped pine nuts. A fabulous recipe, Kate, which I’m so pleased to have found! Thank you for posting it!

From: mama's kitchen

On Jan 23, 2006

Great mildly flavored soup. Loved the tang from the yogurt. I prefer lots of seasoning so I added some ground coriander, cumin, doubled both onions and tripled the garlic. Next time I will use even more garlic! I ate it hot and have not tried it cold. Really yummy recipe.