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Egyptian Spinach Soup

Photo attribution: My Tu Duong
Ready In: 40 minutes
Serves: 6
Gluten-freeLow Added SugarVeganVegetarian
This is a wonderful soup that is refreshing and nutritious. Serve with yogurt and mint to add a refreshing touch.

What you'll need

Measuring cups
Measuring spoons
Sharp knife
Cutting board
Large pot
Small bowl
Wooden spoon


Serves 6
4 teaspoons Olive Oil divided, see directions below
1 Onion finely chopped
3 cloves Garlic minced (divided, see directions below)
1/4 teaspoon Turmeric
5 cups Vegetable Broth low-sodium or Chicken Broth low-sodium
3 Scallions thinly sliced
1/4 cup Basmati Rice
1/2 teaspoon Salt
Black Pepper ground, to taste
1 pound Spinach washed well
2 cups Yogurt plain, on the side
Mint Leaves for garnish



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.

Chef's Tips

  • Add more stock for a thinner soup.

Nutrition Facts

Serving Size 1.00 cup

Serving Per Container 6

Amount Per Serving
Calories 98
% Daily Value*
Total Fat 3 g4%
Saturated Fat 1 g5%
Sodium 355 mg15%
Total Carbohydrate 12 g4%
Dietary Fiber 2 g7%
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: