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RECIPE

Spinach, yoghurt and walnut soup

MasterChef winner, Saliha (who is also a hospital doctor) donated this soup, which is packed with iron, calcium and protein, as the recipe for volunteers at the East London Mosque kitchen to cook as part of their Mitzvah Day efforts.

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If you find the soup is too thick, feel free to add a small amount of warm water to adjust it to your preferred consistency. 

Recipe adapted from Khazana (Hodder & Stoughton) 
 

  • Melt the butter in a large pan over a low heat. Add the onions and cook gently until the onions are caramelised and have turned a rich golden brown – this can take up to half an hour. 
  • Add the ground walnuts to the caramelised onions, followed by the plain flour and allow the mixture to brown, stirring constantly to prevent the mixture from burning. Pour in the vegetable stock slowly, stirring to prevent lumps from forming. The soup should thicken at this stage. 
  • Stir the saffron and its soaking liquid, dried mint, dried fenugreek leaves and chilli flakes into the soup and allow to simmer over a low heat for 5 – 10 minutes. 
  • Meanwhile, put the spinach and yoghurt into a food processor or blender and blend until completely smooth. Turn the heat of the pan down to the lowest setting and then whisk in the spinach and yoghurt mixture, a tablespoon at a time, until well combined. Keep the heat as low as possible, otherwise the yoghurt may split and curdle. Season with plenty of salt and serve immediately. 
Ingredients

50g butter

2 onions, thinly sliced

50g walnuts, blitzed in a food processor

1 tbsp plain flour

500ml vegetable stock

Pinch of saffron threads, soaked in a few tbsp of warm water

1 tsp dried mint

1 tsp dried fenugreek leaves

½ tsp chilli flakes

300g baby spinach leaves

300g full-fat Greek yoghurt

Salt, to taste

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