Labaneya: Arabic spinach soup with turmeric, sesame and rice

Recipe by Damaris Beems
0.0 from 0 votes
Course: SoupsCuisine: Arabic, Middle East, Lebanese




Cooking time


Total time



When 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?


  • 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


  • 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.

We bring vegan cooking to the next level

Tag on Instagram and hashtag it #webringvegancookingtothenextlevel

We bring vegan cooking to the next level

Follow us @a-la-damaris on Pinterest

We bring vegan cooking to the next level

Follow us on Facebook


Submit a Comment