13 Reviews of Egyptian Spinach Soup

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.

From: echo echo

On Jan 20, 2006

This is a very healthy soup that just happens to be quite tasty, too! AND it's easy to make; I feel confident I'll be doing so often in the future. For anyone who's wondering, cutting the spinach into chiffonade means cutting it into narrow strips (I learned this from Rita L).

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: stormylee

On Aug 24, 2006

Great lunch soup that is light to boot! Used a scant 1 ts of curry powder instead of turmeric and fat-free plain yogurt. I really like the raw garlic added in the end! Yumm! Thanks so much for sharing!

From: Chef Patience

On Jul 1, 2006

Good stuff. I had this hot.

From: Susie D

On Apr 13, 2006

It was Chef Kate day for lunch. I made this terrific soup and your Gratin of Oranges Gratin of Oranges. A wonderful light meal with heavenly flavors. I used the vegetable stock I had on hand and frozen spinach, but otherwise followed the recipe. The soup has a nice tang from the yogurt, but isn't overpoweringly tart. I served this hot and am eager to try the leftovers cold today. I topped my serving with lots of fresh cracked pepper. This is a keeper! Thank you Kate!

From: Cookgirl

On Sep 12, 2006

Mmmmmm! The soup has a nice tang to it, no doubt because the local yogurt I use is very acidic. First, added 1/2 teaspoon of turmeric and sauteed the rice with the onion. I slowly poured the yogurt into the pot using a whisk to stir. I also added the green onions the very last minute. Added a dash of my homemade curry powder. Thank you for sharing this. I hope there are leftovers tomorrow so I can try this chilled.

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: 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!