Spinach Soup with Yogurt

Using fresh spinach combined with a protein-rich yogurt and egg temper creates a light, comforting soup naturally high in calcium and iron.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 10.5 oz spinach, washed and finely chopped · 69 kcal in the whole recipe
• 3 tbsp white rice · 144 kcal in the whole recipe
• 1.25 cups plain yogurt · 180 kcal in the whole recipe
• 1 egg · 72 kcal in the whole recipe
• 1 tbsp all-purpose flour · 52 kcal in the whole recipe
• 1 small onion, finely diced · 32 kcal in the whole recipe
• 2 cloves garlic, minced · 9 kcal in the whole recipe
• 1 tbsp olive oil · 115 kcal in the whole recipe
• Salt, dried mint, red pepper flakes, and 4 cups water

Method

1. Sauté the diced onion and minced garlic in olive oil in a soup pot over medium heat for 3-4 minutes until translucent.

   

2. Add the chopped spinach and cook for 2-3 minutes until wilted, then add the washed rice and 4 cups of hot water; simmer until the rice is tender.

   

3. Whisk the plain yogurt, flour, and egg together in a bowl until smooth, then temper it by slowly adding a ladle of hot soup broth while whisking continuously.

   

4. Pour the yogurt mixture back into the pot gradually while stirring constantly, bring to a gentle boil, season with salt and dried mint, and serve warm.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.