Photo: Chiara Conti
Estimated Nutrition (whole recipe, rough)
395
Calories
7g
Protein
14g
Fat
60g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 450g (1lb) Spinach leaves, shredded
- 2 Leeks, finely chopped
- 200g (7oz) Greek yoghurt
- 100g (4oz) long grain rice
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 1 clove garlic, finely chopped
- pinch of turmeric
- 600ml (1 pint) vegetable stock
- pinch of black pepper
- 1 level tablespoon salt
Directions
1
In a large bowl mix together the yoghurt, garlic and turmeric. Set aside until required.
2
Heat the oil in a large saucepan over medium heat, add the chopped onion and fry until slightly brown. Add the rice, leeks and spinach. Stir for a few minutes or until the spinach has wilted.
3
Next pour in the vegetable stock, add salt and pepper. Cover and boil for 5 minutes, then lower heat and simmer for 20 minutes.
4
Now remove soup from the heat and mix in the yoghurt mixture.
5
Category:Arabian Recipes
6
Category:Arabian Soups
Recipe sourced from
fandom