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Spinach and Yogurt Soup

12 ounces fresh Baby Spinach
1 teaspoon minced garlic
1 large onion, chopped
3 -4 green onions, chopped
1 tablespoon extra virgin olive oil
12 cup long grain rice, rinsed
14 teaspoon turmeric
salt & freshly ground black pepper
2 14 cups plain nonfat yogurt


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.

Source: www.food.com