Spinach Yogurt Soup - Labaneja

This soup is from a small Arabic cookbook. The traditional soup was only made with water and no herbs.

I added veggie stock and fresh mint to boost the flavour. On the TV a couple of days ago I watched a Chef prepare a Turkish Almsoup. That was a bit similar.

Use high fat yogurt for the soup. Otherwise it will not bind it and the yogurt splits.

Recipe for 4:

1 large onion, 3 cloves of garlic, 3 tbsp oilve oil, 110 g long grain rice

300 g defrosted spinach, 750 ml veg stock, white pepper, salt

500 g Greek yogurt 10% fat, 3 sprigs of mint

Chop onion and 2 garlic cloves and saute them in olive oil for 5 min.

Add defrosted and squeezed spinach and rice and give it a good stir.

Add hot veg stock and season with some pepper and salt. Cook for 15 min or until the rice is done. Take the pot off the heat.

In a bowl mix yogurt with chopped mint and white pepper and grate the last garlic clove in. Stir well and add it to the soup. Stir and taste for seasoning.