Hearty spinach and rice soup with fresh mint and tangy yogurt.
- 1/4 cup olive oil
- 2 large onions, peeled and chopped
- 4 large garlic cloves, peeled and minced
- 2 pounds fresh spinach, washed, stemmed and coarsely chopped or 20 ounces frozen spinach, thawed and squeezed dry.
- 7-8 cups vegetable broth or low-salt chicken broth
- 3/4 cup raw basmati rice or another long grain rice
- 2 teaspoons kosher salt
- Fresh ground black pepper, to taste
- 1/2 cup packed fresh mint leaves, chopped
- 2-3 cups plain yogurt (full or low-fat, regular or greek)
- Optional Garnish: Mint sprigs for each bowl
- Cook The Soup: Heat oil in a large heavy pot or dutch oven over medium-low heat. Cook onion and garlic until softened, about 8 minutes (don't let them brown). Add spinach in batches, stirring and wilting the first batch to make room for the rest. If using frozen spinach, simply add it and proceed.
- When all the the spinach is wilted, about 5 minutes, add 7 cups of broth, rice, salt and pepper. Bring to a boil. Quickly lower to a simmer and cook, covered, for 15 minutes. Stir in fresh mint and cook, covered, for an additional 5 minutes.
- Process: Puree the soup to your desired consistency using an immersion blender or by transferring it to the bowl of a blender or food processor. I recommend pulsing it rather than pureeing, to retain some texture. If you want a thinner soup, add more broth.
- Stir 1-2 cups of yogurt into the soup, to taste. Correct the seasoning with salt and pepper.
- To Serve: Serve hot or chilled. Ladle into bowls and garnish each bowl with 2 tablespoons of yogurt and a sprig of mint, if you like.
- (note: If you need to reheat, be careful not to boil the soup once the yogurt is added or it will separate)
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Syrian
Keywords: Spinach soup, spinach rice soup