Egyptian Spinach Soup

Makes 6 servings

Ingredients:

• 1 tbsp extra virgin olive oil
• Onion, finely chopped
• ¼ tsp turmeric
• 4 cups vegetable or chicken stock (sugar and wheat free)
• scallions (green onions), chopped
• 1/3 cup oats
• 1 lb baby spinach (washed, stems removed)
• 2 cups plain, low fat or nonfat yogurt
• 2 cloves garlic, crushed
• Salt and pepper to taste

Directions:

1. Heat olive oil in large saucepan & sauté onion until soft
2. Add turmeric and cook for about a minute
3. Add stock, scallions, oats, salt & pepper
4. Simmer gently for about 15 minutes. Be careful not to overcook
5. Cut the spinach. Add to pan and cook for another five minutes 

Serve Hot: beat yogurt & garlic into soup and reheat gently so yogurt does not curdle. Purée using a blender or immersion blender.   

Serve Cold: Allow soup to cool, add yogurt and garlic, and purée. 

Recipe adapted from Recipe Zaar

IBD-AID Phases I, II, and III (as tolerated)