A delightful and hearty soup inspired by Egyptian flavors, combining spinach, rice, and aromatic spices.
Heat the olive oil in a large saucepan over medium heat.
Using extra virgin olive oil enhances the flavor of the soup.
Add the chopped onion and sauté until softened and translucent.
Stir frequently to prevent the onion from browning.
Stir in the turmeric and cook for an additional minute to release its aroma.
Adding the turmeric at this stage helps to bloom the spice.
Pour in the vegetable stock, then add the scallions and basmati rice.
Simmer gently to ensure the rice cooks evenly without breaking.
Slice the spinach into thin ribbons and add it to the soup, cooking for another five minutes.
Adding the spinach towards the end preserves its vibrant color and nutrients.
Mix the yogurt with minced garlic and stir it into the soup. Heat gently without boiling.
Avoid boiling the soup after adding yogurt to prevent curdling.
Serve the soup hot, garnished with a sprinkle of black pepper.
Serve with a side of warm bread for a complete meal.
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