Ingredients (for 4 persons):
500 g spinach or (300 g frozen spinach)
1 onion, sliced
3 tablespoons olive oil
600 g yoghurt
3 garlic cloves, crushed or grated
1 liter vegetable or chicken broth
110 g / 1/2 cup uncooked rice
salt, pepper to taste
fresh mint
Preparation:
In a large pan, heat a little olive oil. Fry the onion until translucent and soft.
In the meantime, rinse the spinach. Tear the spinach into strips, or cut it into strips with kitchen scissors. Then add the spinach to the onions, and cook on low heat for about 5 to 10 minutes.
Add the rice and stir everything. Add the broth, and season with salt and pepper. Let the soup simmer until the rice is done.
Take the pan off the heat.
In a bowl, slightly beat or whisk the yoghurt. Add the garlic and mix again. Add the yoghurt to the spinach and mix well.
Warm up the soup on the stove but do not boil. The yogurt will curdle if the soup is brought to a boil. Season to taste with salt and pepper.