Spinach Yogurt Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g leaf spinach, fresh (alternatively 300 frozen)
- 1 liter water
- 1 medium onion (s)
- 3 tablespoon olive oil
- 120 g rice
- 600 g yourt
- 3 cloves garlic
- Salt and pepper, whiter
Print Recipe
Pin Recipe Instructions
- Cut the spinach into small pieces. Finely chop the onion.
- Heat the olive oil and sauté the onion in it over a low heat until translucent. Add the spinach and rice, pour in 1 liter of water and cook everything covered over a medium heat for about 20 minutes (until the rice is soft).
- In the meantime, peel the garlic and cut very finely. Season the yogurt with the garlic, salt and pepper and stir well.
- When the rice is soft, remove the pan from the heat and stir the yogurt mixture into the soup. Season to taste with salt and pepper.
- The soup must not boil anymore if you stir in the yogurt mixture, otherwise the yogurt will curdle.
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