Spinach, yoghurt and walnut soup - The Jewish Chronicle - The Jewish Chronicle

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