Spinach and Yoghurt Soup

    (33)
    35 minutes

    Yoghurt gives this spinach soup a hint of richness. Lovely as a starter or alongside a sandwich for lunch.


    1 person made this

    Ingredients
    Serves: 4 

    • 20g butter
    • 1 medium onion, finely chopped
    • 2 teaspoons plain flour
    • 1/3 teaspoon salt
    • 1/4 teaspoon dried tarragon
    • 1 pinch ground nutmeg
    • 1 pinch cayenne pepper
    • 450g frozen chopped spinach, thawed
    • 2 cups (500ml) chicken stock
    • 180ml plain yoghurt
    • 2 slices lemon, cut in half for garnish

    Directions
    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Melt butter in a large saucepan over medium heat. Add the onion, and cook until tender, stirring occasionally. Stir in the flour, salt, tarragon, nutmeg and cayenne; heat until fragrant. Stir in spinach (undrained) and chicken stock. Bring to the boil, then reduce heat to low and simmer for about 15 minutes.
    2. Remove the soup from the heat; puree in a food processor or blender in batches. Return to the saucepan and whisk in yoghurt. Heat through, but do not boil. Taste and adjust seasonings if necessary. Ladle into bowls and float a lemon slice on top of each serving.

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    Reviews and Ratings
    Global Ratings:
    (33)

    Reviews in English (27)

    by
    10

    Surprisingly delicious! I used olive oil instead of butter, and I didn't have any tarragon at home. I also reduced the amount of yogurt by a little bit, just to retain the spinach flavor. This recipe's a keeper!  -  26 Jun 2010  (Review from Allrecipes USA and Canada)

    by
    7

    If you can get past the somewhat nasty appearance of this dark green soup, it actually tastes pretty good. I used fresh spinach rather than frozen, and I substituted sour cream and some leftover cottage cheese for the yogurt. Topped it with a tablespoon of sour cream and some bacon bits. Not bad to go with a sandwich.  -  14 Jan 2009  (Review from Allrecipes USA and Canada)

    by
    4

    reminds me of a healthy cream of spinach soup. i amped it up with a ton of garlic and parmesan. i believe it is a good starting canvas which can be quite delicious once you doctor it up to your taste. i will make it again. with a red garnish such as tomatoes or red peppers this could be a fun holiday dish!  -  30 Nov 2010  (Review from Allrecipes USA and Canada)

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