SPINACH & YOGHURT SOUP
350g spinach or frozen leaf spinach
1 medium onion, chopped
3 spring onions (scallions) finely chopped
2 tbls vegetable oil
100g / ½ cup long-grain rice
750ml / 3½ cups water
¼ teaspoon tumeric (optional)
salt and white pepper
500ml / 2 ¼ cups yoghurt
1 garlic clove, crushed
Wash spinach and only remove stems if they are thick and hard. Defrost if using frozen spinach. Drain and cut into strips. In a large saucepan, fry the onions and spring onions (scallions) in the oil until soft. Add rice and stir to coat with oil.
Pour in water, add tumeric, and season with salt and pepper. Simmer for 15 minutes. Add the spinach and cook for 5 minutes or until softened and rice is tender.
Beat yoghurt with garlic and beat into the soup. Heat through, but do not boil. Serve at once.
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