Creamy Spinach and Yogurt Pasta Soup

1. 1 Fresh spinachpack 150 g ≈ $2.50 100 g
2. 2 Plain yogurtpack 300 g ≈ $2.19 25 g
3. 3 Wheat flour 15 g
4. 4 Eggspack 10 pcs ≈ $1.93 1 pcs
5. 5 Pastapack 450 g ≈ $1.37 40 g
6. 6 Onions≈ $1.60 per kg 40 g
7. 7 Butterpack 180 g ≈ $1.58 6 g
8. 8 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Finely chop the spinach and onions⁶. Sauté the onions in butter⁷ for 4 minutes until soft.

2. Add the spinach and 500 ml of water, cover, and bring to a boil. Simmer for 5 minutes.

3. Whisk together yogurt, flour, and egg in a bowl until smooth.

4. Slowly pour in 3–4 tablespoons of hot broth while stirring constantly to prevent curdling.

5. Stream the sauce into the pot while stirring, then bring to a gentle simmer.

6. Add the pasta⁵, season with salt, and cook on low heat for 8–10 minutes until al dente.