Yogurt and Spinach Soup Recipe

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 Updated 25/01/2016

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A recipe for a light and tasty soup that has the unusual ingredient of yogurt.


  • 2 1/2 cups chicken bouillon
  • 4 tablespoons long-grain rice, rinsed and drained
  • 4 tablespoons water
  • 1 tablespoons cornflour
  • 2 1/2 cups natural yogurt
  • juice of 1 lemon
  • 3 egg yolks, lightly beaten
  • 4 cups young spinach leaves, washed and drained
  • seasoning to taste
(see measure conversions for more information on quantites)


  1. Pour the bouillon into a large pan, season and bring to the boil.
  2. Add the rice and simmer for 10 minutes, until barely cooked.
  3. Remove from the heat.
  4. Pour the water into a small bowl and sift the cornflour into it.
  5. Stir to make a thin, smooth paste.
  6. Pour the yogurt into a second pan and stir in the cornflour mixture.
  7. Set the pan over a low heat and bring the yogurt to the boil, stirring with a wooden spoon in one direction only. This will stabilize the yogurt and prevent it from separating or curdling on contact with the hot stock.
  8. When the yogurt has reached boiling point, stand the pan on a heat diffuser and leave to simmer slowly for 10 minutes.
  9. Remove the pan from the heat and allow the mixture to cool slightly before stirring in the beaten egg yolks.
  10. Pour the yogurt mixture into the bouillon, stir in the lemon juice and stir to blend thoroughly.
  11. Keep the soup warm, but do not allow it to boil.
  12. Blanch the spinach leaves in a large saucepan of boiling water for 2 - 3 minutes until they begin to soften but have not collapsed.
  13. Tip the spinach into a colander, drain well and stir into the soup.
  14. Season to taste and serve hot.

Prep Time: 5 minutes

Cook Time: 35 minutes

Yield: 4 portions


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