Labaneya: Arabic spinach soup with turmeric, sesame and rice
Course: SoupsCuisine: Arabic, Middle East, Lebanese
Servings
8
Preparation
10
minutesCooking time
25
minutesTotal time
35
minutesWhen you think of a hearty soup, you think of a heavy hearty soup. This is a meal soup, but one of the lighter kind. Nice for lunch, nutritious and very tasty. A bit spicy, really something different. And since spinach is one of my absolute ‘favourites’, I’m always happy when you can put this vegetable on the table in a different way. Right?
Ingredients
2 onions
8 cloves garlic
1 kilo spinach
4 table spoons sesame
100 gram rice
250 ml plant based yogurt
2 table spoons turmeric
500 ml vegetable broth
salt and pepper
olive oil
flat parsley or cilantro
preparation
- Heat a heavy bottomed pan. Pour in a little olive oil and when it is heated, gently fry the finely chopped onion. Add the finely chopped garlic (4 cloves). Add the rice. Also add the sesame and turmeric. Then add the spinach, stir well and let it wilt. When the spinach has wilted well, you can add the stock. Stir everything well and let it cook for 10 minutes until the rice is cooked.
- Finely chop the fresh herbs. Crush the remaining 4 garlic cloves and stir them into the yogurt. Pour the soup into bowls, top with a scoop of the yogurt and sprinkle with some of the fresh herbs.
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