Swiss chard yogurt soup

Ingredients for 4 servings:

• 500 g chard
• 1 bunch of spring onions
• 1 small onion(s)
• 2 tbsp olive oil
• 100 g rice
• 1 tbsp coriander powder
• 1 tsp turmeric
• Salt and pepper, freshly ground
• ½ bulb(s) garlic
• 500 g Turkish yogurt
• ½ bunch coriander, fresh

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

Wash the chard leaves under running water and roughly chop. Trim the spring onions, peel the onion, and finely chop both. Heat the oil in a saucepan. Sauté the spring onions and onion until translucent. Add the rice and roast briefly. Then stir in the chard, pour in 1 liter of water, and season with coriander, turmeric, pepper, and a pinch of salt. Bring everything to a boil, cover, and simmer over low heat for 20 minutes. Meanwhile, peel the garlic, sprinkle with a little salt, and crush with a thick knife blade. Mix the garlic with the yogurt. Wash the coriander, shake dry, and strip the leaves from the stems. Stir the yogurt sauce into the soup and heat through, but do not allow to boil again. Sprinkle with the fresh coriander and serve immediately.