Spinach And Yogurt Soup Recipes

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SPINACH AND YOGURT SOUP



Spinach and Yogurt Soup image

Make and share this Spinach and Yogurt Soup recipe from Food.com.

Provided by PalatablePastime

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

12 ounces fresh Baby Spinach
1 teaspoon minced garlic
1 large onion, chopped
3 -4 green onions, chopped
1 tablespoon extra virgin olive oil
1/2 cup long grain rice, rinsed
1/4 teaspoon turmeric
salt & freshly ground black pepper
2 1/4 cups plain nonfat yogurt

Steps:

  • Wash and drain spinach; remove any large stems.
  • Cut into strips.
  • Heat oil in large saucepan and saute garlic, onion, and green onions until soft.
  • Stir in rice; add 3 1/2 cups water and the turmeric.
  • Season to taste with salt and pepper.
  • Simmer for 15 minutes, then add spinach, cooking 5-7 minutes more, until rice is tender.
  • Lower heat on soup.
  • Stir yogurt briskly, then add to soup.
  • Stir only to blend, and heat just until soup is heated through.
  • Do not boil, or yogurt will curdle.
  • Serve.
  • As a suggestion, serve with fresh flatbreads with olive oil, olives, lemon wedges, and a plate of fresh herbs.

LABANEYA (SPINACH AND YOGURT SOUP)



Labaneya (Spinach and Yogurt Soup) image

Another recipe from a dear friend's mother - one HECK of a Jewish cook! Very different and distinct. Wonderful!!!

Provided by MechanicalJen

Categories     Spinach

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb spinach
1 onion, choped
2 tablespoons olive oil
1 -2 garlic clove, crushed
5 cups water or 5 cups stock
4 scallions, finely chopped
1/2 cup rice
salt and pepper
2 cups yogurt, lightly beaten
2 teaspoons mint, dried

Steps:

  • Prep spinach ( de-stem and wash fresh, or thaw frozen). Squeeze out excess water from frozen or cut fresh in 1/2 inch ribbons.
  • Fry onion in oil until soft. Add 1 clove of crushed garlic and cook 1-2 minutes.
  • Add spinach, liquid, scallions, rice, salt and pepper. Simmer 20 minutes (test to see rice is finished cooking).
  • Mix yogurt with second garlic (optional) and add mint. Beat the mixture into the soup- do not let it boil or it'll curdle. Heat through very gently and cautiously.
  • Persian Jews use dill instead of the mint.
  • For Turkish touch garnish with dribble of 1 Tbsp mixed with 2 Tbsp sizzling hot butter.

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