Directions:
- Heat the olive oil in a large saucepan and saute the onion until soft.
- Add the turmeric and cook a further minute to let the spice warm through.
- Add the stock, scallions, rice, salt and pepper.
- Simmer gently for approximately 15 minutes until the rice is cooked.
- Do not overcook.
- Cut the spinach into chiffonade, add to pan and cook for another five minutes.
- To serve hot: Beat yogurt and garlic into the soup, and reheat gently so the yogurt does not curdle.
- To serve cold: Allow soup to cool, add yogurt and garlic and puree.
- NOTE: 1/4 to 1/2 teaspoon Madras curry powder can be substituted for the turmeric, depending on how fragrant you want your soup to be.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 180.15 Kcal (754 kJ) | ||
| Calories from fat | 58.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.53g | 10% | |
|---|---|---|---|
| Cholesterol | 15.42mg | 5% | |
| Sodium | 328.42mg | 14% | |
| Potassium | 778.13mg | 17% | |
| Total Carbs | 21.36g | 7% | |
| Sugars | 8.2g | 33% | |
| Dietary Fiber | 2.31g | 9% | |
| Protein | 10.33g | 21% | |
| Vitamin C | 25.3mg | 42% | |
| Iron | 7.6mg | 42% | |
| Calcium | 190.9mg | 19% | |
| Amount Per 100 g | |||
| Calories | 49.93 Kcal (209 kJ) | ||
| Calories from fat | 16.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.81g | 10% | |
|---|---|---|---|
| Cholesterol | 4.27mg | 5% | |
| Sodium | 91.03mg | 14% | |
| Potassium | 215.69mg | 17% | |
| Total Carbs | 5.92g | 7% | |
| Sugars | 2.27g | 33% | |
| Dietary Fiber | 0.64g | 9% | |
| Protein | 2.86g | 21% | |
| Vitamin C | 7mg | 42% | |
| Iron | 2.1mg | 42% | |
| Calcium | 52.9mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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