Turkish cuisine · Soups & Stews

Spinach Soup

Creamy spinach soup with rice, milk and lemon, served with a spoonful of yogurt.

Ingredients · for 4 servings

• 600 g spinach
• 50 g rice
• 1 onion
• 2 cloves of garlic
• 3 tbsp butter
• 800 ml strong vegetable broth
• 200 ml milk
• 1 lemon
• 200 g yogurt
• Salt, pepper

Instructions

1. Wash the spinach thoroughly, remove tough stems and roughly chop the leaves; finely dice the onion and garlic, rinse the rice under cold water.
2. Melt 2 tbsp butter in a pot and sauté the onion and garlic over medium heat for 4–5 min. until translucent.
3. Stir in the rice, sauté briefly, pour in the vegetable broth and simmer gently for 15 min. until the rice grains are completely soft and the soup starts to thicken slightly.
4. Add the spinach in batches and cook for 3–4 min. until wilted and deep green – no longer, or it will lose its color and freshness.
5. Purée the soup finely, stir in the milk, heat briefly once more and season with the juice of half the lemon, salt and pepper.
6. Ladle into bowls, place a spoonful of yogurt in the center, brown the remaining butter until foamy, drizzle it over and serve with lemon wedges.