Hot yoghurt and spinach soup

Nutrition Facts

Amount Per Serving

Calories 356 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 9g56%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 94mg31%

Sodium 545mg24%

Potassium 793mg23%

Carbohydrates 37g12%

Fiber 2g8%

Sugar 10g11%

Protein 15g30%

Vitamin A 5438IU109%

Vitamin C 16mg19%

Calcium 231mg23%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

A yoghurty soup that’s very much worth a try

Prep Time2

Cook Time33

Total Time35

Course: Soup

Cuisine: Turkish

Servings: people

Calories: 356kcal

Author: Yasmin Khan

Rinse the rice under running cold water for a few minutes so the starch washes out, then place it in a large saucepan. Pour in the hot stock, cover and simmer for 12–15 minutes, until the rice is cooked.
In a bowl, whisk together the yoghurt, egg yolk, cornflour and measured lukewarm water until smooth.
When the rice is cooked, take a ladleful of its cooking broth and add it to the cold yogurt mixture, whisking as you do so to warm it up. Then take the saucepan with the rice in it off the heat and very slowly, half a ladle at a time, spoon in the yogurt mixture, whisking all the time so it doesn’t split.
Return the soup to a medium-low heat and add the mint and half a teaspoon each of salt and white pepper. Simmer for five minutes until the soup has thickened.
Add the spinach and cook for a further five minutes, then taste to adjust the seasoning to your preference. In a separate small saucepan, melt the butter for the topping with the dried mint and aleppo pepper.
When you are ready to serve, ladle the soup into warmed bowls, drizzle a couple of teaspoons of the hot chilli-mint butter over each portion and serve immediately.