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Description Edit

Spinach and yoghurt soup

Ingredients Edit

Directions Edit

  1. In a large bowl mix together the yoghurt, garlic and turmeric.
  2. Set aside until required.
  3. Heat the oil in a large saucepan over medium heat, add the chopped onion and fry until slightly brown.
  4. Add the rice, leeks and spinach.
  5. Stir for a few minutes or until the spinach has wilted.
  6. Next pour in the vegetable stock, add salt and pepper.
  7. Cover and boil for 5 minutes, then lower heat and simmer for 20 minutes.
  8. Now remove soup from the heat and mix in the yoghurt mixture.

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