Heat 3 teaspoons of olive oil in a large pot. Add onion and cook until soft, about 3 minutes.
Stir in 1 clove of minced garlic and turmeric. Cook 1 minute to warm the flavors.
Add stock, scallions, rice, salt, and pepper. Simmer gently for about 15 to 20 minutes, or until the rice is mostly tender.
If the spinach leaves are large, trim away any tough stems and cut the leaves into thin ribbons. Add the spinach to the stock. Simmer until they are tender and rice is cooked through, about 10 minutes.
Prepare a yogurt sauce: Stir together yogurt, 2 cloves of minced garlic, and remaining 1 teaspoon of olive oil. Garnish with mint. You can also chop the mint and stir into the sauce.
Serve the soup hot or chilled. Top with a big spoonful of yogurt sauce or offer it on the side.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 3 g||4%|
|Saturated Fat 1 g||5%|
|Sodium 355 mg||15%|
|Total Carbohydrate 12 g||4%|
|Dietary Fiber 2 g||7%|
|Protein 5 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: