Spinach and Yogurt Soup

Spinach and Yogurt Soup

25 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Sean
Recipe by  Sean

“A good soup for a weekend lunch, accompanied by tuna sandwiches and crisp radishes! Yogurt gives the soup a tart accent.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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, and heat until fragrant. Stir in spinach (undrained) and chicken broth. Bring to a boil, then reduce heat to low, and simmer for about 15 minutes.
  2. Remove the soup from the heat, and puree in a food processor or blender in batches. Return to the saucepan, and whisk in yogurt. 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 (25)

Rate This Recipe
mbl
10

mbl

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!

SHELLISEASHELLS
4

SHELLISEASHELLS

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!

Jen
4

Jen

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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 120 cal
  • 6%
  • Fat
  • 5.9 g
  • 9%
  • Carbs
  • 12.7 g
  • 4%
  • Protein
  • 7.2 g
  • 14%
  • Cholesterol
  • 14 mg
  • 5%
  • Sodium
  • 341 mg
  • 14%

Based on a 2,000 calorie diet

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