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Nutrition Facts
Serving Size 1 (358g) Recipe makes 6 servings
Calories 194
Calories from Fat 67		(34%)
Amount Per Serving		%DV
	Total Fat 7.5g	11%
	Saturated Fat 2.6g	13%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 328mg		13%
Potassium 793mg		22%
Total Carbohydrate 22.9g		7%
	Dietary Fiber 2.5g	10%
	Sugars 7.7g
Protein 10.2g		20%
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Egyptian Spinach Soup

Recipe #141888 | 35 min | 20 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: Chef Kate
Oct 19, 2005

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.

SERVES 6 (change servings and units)

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

Directions

1
Heat the olive oil in a large saucepan and saute the onion until soft.
2
Add the turmeric and cook a further minute to let the spice warm through.
3
Add the stock, scallions, rice, salt and pepper.
4
Simmer gently for approximately 15 minutes until the rice is cooked.
5
Do not overcook.
6
Cut the spinach into chiffonade, add to pan and cook for another five minutes.
7
To serve hot: Beat yogurt and garlic into the soup, and reheat gently so the yogurt does not curdle.
8
To serve cold: Allow soup to cool, add yogurt and garlic and puree.
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.

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Featured Reviews for This Recipe

From: luvcook'n

On Feb 24, 2009

Absolutely awesome! The flavours are so warm and comforting. I made as directed except I left the baby spinach whole. This will be enjoyed many more times. Thank you Chef Kate for sharing this really yummy recipe!

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From: Moor Driver

On Aug 6, 2008

Superb! What a fabulous flavour from simple ingredients. Loved by all and will be making regularly. Thank you!

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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!

2 people found this review helpful

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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.

1 person found this review helpful

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