Lebanese spinach yogurt soup

Ingredients for 6 servings:

• 1 clove(s) garlic
• 500 g Greek yogurt
• 1 pinch(s) of turmeric
• 3 tbsp oil (olive oil)
• 1 large onion(s)
• 450 g washed and chopped spinach leaves (alternatively frozen spinach)
• 2 stalk(s) leeks finely chopped
• 100 g rice (long grain rice)
• 1 ½ liters vegetable broth
• 3 tbsp vinegar (white wine vinegar)
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Labanija

Yogurt mixture: In a bowl, combine the garlic, yogurt, and turmeric, then set aside to allow the flavors to meld. Soup: Heat olive oil in a large saucepan and sauté the onion until softened and lightly browned. Stir in the spinach and leek. Once the spinach has wilted, add the vegetable stock, vinegar, and rice. Season with salt and pepper. Bring to a boil, then reduce the heat. Cover and simmer for about 15 minutes, or until the rice is tender. Just before serving, remove the soup from the heat and stir in 1-2 tablespoons of the yogurt mixture to the bowl.