Labenaya

Description
Spinach and yoghurt soup

Ingredients

 * 450 g (1 lb) spinach leaves, shredded
 * 2 leeks, finely chopped
 * 200 g (7 oz) Greek yoghurt
 * 100 g (4 oz) long-grain rice
 * 1 tablespoon olive oil
 * 1 large onion, finely chopped
 * 1 clove garlic, finely chopped
 * pinch of turmeric
 * 60 0ml (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.
 * 2) Set aside until required.
 * 3) Heat the oil in a large saucepan over medium heat, add the chopped onion and fry until slightly brown.
 * 4) Add the rice, leeks and spinach.
 * 5) Stir for a few minutes or until the spinach has wilted.
 * 6) Next pour in the vegetable stock, add salt and pepper.
 * 7) Cover and boil for 5 minutes, then lower heat and simmer for 20 minutes.
 * 8) Now remove soup from the heat and mix in the yoghurt mixture.