Spinach and Buttermilk Soup

Spinach and Buttermilk Soup

8 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    5 m
  • Ready In

    25 m
Talking Head
Recipe by  Talking Head

“An unusual and a hearty soup with a crunch. Easy to make. Even spinach haters will love this soup. This recipe has been modified from an old East Indian recipe. You can substitute 1 1/2 cups of cooked fresh or frozen spinach if you prefer.”

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Adjust Servings

Original recipe yields 4 cups



  1. In the container of a food processor or blender, combine half of the spinach with the buttermilk. Puree until smooth. Transfer to a saucepan, and stir in the rest of the spinach. Stir together the cornstarch and water; mix into the saucepan along with the sugar, peanuts (see Cook's Note), and salt. Set aside.
  2. Heat olive oil in a small skillet over medium heat. Add cumin seeds, and when they begin to sizzle, stir in the serrano peppers. (You can slice the peppers in two for added flavor and spiciness--or use fewer chiles, if desired.) When the peppers begin to soften slightly, scrape the contents of the pepper pan into the buttermilk mixture.
  3. Bring the buttermilk mixture to a boil, stirring constantly. Remove from heat immediately, and serve hot.

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Reviews (8)

Rate This Recipe


I started with fresh spinach and used low fat buttermilk, and ground cumin, fresh peppers. Loved it! Great combination of flavors. I think I'd use even more peanuts or chop a few up to make it nuttier.



The flavor of the soup was excellent. I think next time I might puree all of the spinach to make it easier to eat. Also, I didn't quite understand what to do with the peppers. I cut them in half as suggested. But was I supposed to scrap them into the pot and then remove them after heating the soup?



This recipe is not for everyone, but I thought it was fantastic! I chopped up 3 jalapenos instead of just halving serranos, because I wanted lots of spice and something to chew on besides the peanuts.

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Amount Per Serving (4 total)

  • Calories
  • 205 cal
  • 10%
  • Fat
  • 12.4 g
  • 19%
  • Carbs
  • 15.7 g
  • 5%
  • Protein
  • 10.6 g
  • 21%
  • Cholesterol
  • 7 mg
  • 2%
  • Sodium
  • 318 mg
  • 13%

Based on a 2,000 calorie diet



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Cream of Spinach Soup


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Tomato Spinach and Basil Soup