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Dairy
Easy
50 Minutes
Diets 
Using yogurt in this delicately-flavored soup gives it a subtle tang. For a light meal, serve it with crusty bread.
2 tablespoons Tuscanini Olive Oil
1 white onion, finely chopped
1 teaspoon ground cumin
1/2 teaspoon chilli/hot red pepper flakes
800 milliliters/3 and 1/4 cups vegetable stock, such as Manischewitz
a small bag of fresh spinach, leaves chopped
175 grams/scant 1 cup yogurt
1 egg
2 teaspoons plain/all-purpose flour, such as Glicks
40 grams/3 tablespoons butter
a sprinkling of ground sumac (optional)
salt, to season
freshly ground black pepper, to season
Heat the olive oil in a large, heavy-based frying pan/skillet. Add the onion and fry gently, stirring often, for five minutes, until softened. Sprinkle in the cumin and chilli/hot red pepper flakes and mix together.
Add the stock, season with salt and pepper and bring to the boil, then reduce the heat and simmer gently for five minutes.
Meanwhile, caramelize the butter by gently melting it in a small saucepan until a white sediment appears. Continue cooking over a very low heat, stirring now and then, until the white sediment turns brown and the butter has a nutty fragrance.
While the butter is caramelizing, add the spinach to the simmering soup and cook gently for two to three minutes.
Meanwhile, whisk together the yogurt, egg, and flour until well-mixed. Add the yogurt mixture to the gently simmering soup and continue cooking over a low heat for three to four minutes. Stir continuously and make sure that the soup does not come to the boil.
Stir in the caramelized butter, sprinkle with sumac, if desired, and serve at once.
From Fermented Foods for Everyday Eating: Deliciously Easy Recipe to Boost Body and Mind, Ryland Peters and Small
Photograph by Clare Winfield © Ryland Peters and Small
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