Spinach Soup

1. 1 Fresh spinachpack 150 g ≈ $2.50 50 g
2. 2 Plain yogurtpack 300 g ≈ $2.10 25 g
3. 3 Wheat flour 25 g
4. 4 Eggspack 10 pcs ≈ $1.89 1.5 pcs
5. 5 Pastapack 450 g ≈ $1.36 40 g
6. 6 Onions≈ $1.60 per kg 40 g
7. 7 Butterpack 180 g ≈ $1.60 6 g
8. 8 Salt 2 g
9. 9 Sunflower oil 13 ml

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

Method

1. Chop the spinach and onion⁶ finely

2. Sauté the onion⁶ in butter⁷ until just tender

3. Add the spinach and water, cover, and bring to a boil

4. Whisk yogurt, flour, and egg yolk in a bowl

5. Slowly mix in the spinach water, stirring constantly

6. Pour the sauce back into the pot, stirring continuously

7. Add the pasta⁵, season with salt, and simmer gently until done