Persian-Style Spinach Soup with Yogurt and Dill
"A vibrant, nutrient-dense bowl of Persian sunshine that balances zesty citrus notes with the cooling creaminess of fresh yogurt and aromatic dill."
Instructions
Finely chop the onions and mince the garlic to ensure even cooking and balanced flavor.
Heat the olive oil in a large pot over medium heat. Add the onions and sauté until soft and translucent, then add the garlic and cook briefly until fragrant.
Add the fresh spinach leaves to the pot and sauté for 2–3 minutes, allowing them to wilt and release their aroma.
Pour in the vegetable broth, season with salt and black pepper, and bring the soup to a gentle boil.
Reduce the heat and let the soup simmer until the spinach is completely tender and the flavors are well combined.
Just before serving, stir in the lemon juice to brighten the soup without dulling the spinach’s color.
Ladle the soup into bowls and garnish each serving with a spoonful of yogurt and a sprinkle of fresh dill.