Spinach and yogurt soup

Ingredients for 4 servings:

• 500 g fresh leaf spinach (alternatively 300 g frozen)
• 1 liter of water
• 1 m.-sized onion(s)
• 3 tbsp olive oil
• 120 g rice
• 600 g yogurt
• 3 cloves garlic
• Salt and pepper, white

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Labaneja

Chop the spinach into small pieces. Finely chop the onion. Heat the olive oil and sauté the onion over low heat until translucent. Add the spinach and rice, pour in 1 liter of water, and cook covered over medium heat for about 20 minutes (until the rice is tender). In the meantime, peel and finely chop the garlic. Season the yogurt with the garlic, salt, and pepper, and mix well. When the rice is tender, remove the pot from the heat and stir the yogurt mixture into the soup. Season with salt and pepper to taste. Do not let the soup boil while stirring in the yogurt mixture, as otherwise the yogurt will curdle.