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Egyptian Spinach Soup

Makes 6 servings


  • 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


  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)