Spinach and Yogurt Soup
Dive into the comforting, velvety goodness of Spinach and Yogurt Soup, a light yet satisfying dish that's perfect for any season. This Mediterranean-inspired recipe blends the earthy richness of fresh spinach with the creamy tang of plain yogurt, creating a luscious, nutrient-packed soup. Aromatic garlic, sautéed onions, and a hint of ground cumin add layers of flavor, while a smooth roux and vegetable stock create an irresistibly creamy base without heavy cream. The soup is pureed to perfection, tempered with yogurt for a silky finish, and can be garnished with fresh dill for an extra pop of freshness. Ready in just 30 minutes, this wholesome soup is a convenient and delicious way to boost your greens intake while delighting your taste buds. Perfect as a light lunch or an elegant starter, it's a must-try for those seeking comfort and health in one bowl!
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Recipe Information
Ingredients
- 300 grams fresh spinach
- 250 grams plain yogurt
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 medium onion
- 750 milliliters vegetable stock
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon ground cumin
- 2 tablespoons fresh dill (optional, for garnish)
Instructions
Rinse the spinach thoroughly under cold water to remove any dirt or grit. Set aside to drain.
Finely chop the onion and mince the garlic cloves.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until translucent.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Sprinkle the all-purpose flour into the pot and stir well for about 1 minute to make a light roux.
Slowly pour the vegetable stock into the pot, stirring constantly to prevent lumps from forming. Bring the mixture to a gentle simmer.
Add the fresh spinach to the pot and cook for 4-5 minutes until wilted. Remove the pot from heat.
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy. Be cautious with hot liquids.
In a separate bowl, whisk the yogurt lightly to smooth out its texture. Slowly add a ladleful of the warm soup to the yogurt, whisking continuously to temper it and prevent curdling.
Gradually mix the tempered yogurt back into the soup, stirring well to combine.
Return the pot to low heat and season with salt, black pepper, and ground cumin. Let the soup warm through for 2-3 minutes, but do not let it boil after adding the yogurt.
Serve the soup hot, garnished with fresh dill if desired. Enjoy!
Nutrition Facts
Calories |
874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 4546 mg | 198% | |
| Total Carbohydrate | 98.1 g | 36% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 35.9 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 910 mg | 70% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2259 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
