Spinach Yogurt Soup

Evie Davis

  • 1 small minced onion
  • 2 cloves garlic, minced
  • 2 packages frozen spinach
  • 2 quarts chicken broth
  • ½ cup uncooked rice
  • 2 cups plain yogurt

Sauté onion and garlic in small amount of oil in large pot.  Add spinach and cook down with the onion and garlic for a few minutes.  Add the broth, salt, pepper, seasoned salt etc..  (Season well – yogurt will neutralize flavor).  Add rice.  Simmer for 20 minutes or until rice and spinach are tender.  Turn off heat and let soup cool down to almost room temperature.  Whisk the yogurt for a minute or two and slowly pour and mix into the soup.  Reheat the soup slowly at low heat as the yogurt will curdle if brought to the boiling point.  (If the yogurt does curdle, the soup is still good).  Can also be eaten cold or at room temperature.

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