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Spinach Yogurt Soup

  • Soups
Yield: 4 servings


  • 1 onion, chopped
  • 1½ Tbsp butter
  • 2 tsp flour
  • ⅓ tsp salt
  • ¼ tsp tarragon
  • ⅛ tsp nutmeg
  • ⅛ tsp cayenne pepper
  • 1 lb frozen spinach
  • 2 c stock
  • ¾ c yogurt
  • ¼ lemon


Sauté onion in butter until translucent.
Mix in flour, salt, tarragon, nutmeg and cayenne and cook until just brown.
Mix in spinach and broth. Let boil, then reduce heat and simmer uncovered for 15 minutes.
Place in food processor a little at a time and puree. Return to pot and add yoghurt, whisking until smooth and blended.
Heat to steaming but do not boil. Salt to taste, if needed.
Serve with a lemon slice on each serving.

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