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Spinach Soup with Yogurt

10min.chef's picture
  Spinach 1 Pound
  Yellow onions 2 Medium
  Unsalted butter 4 Tablespoon
  Dill 3⁄4 Bunch (75 gm) (Or Small)
  Chicken stock 3 Cup (48 tbs)
  Plain yogurt 1 1⁄2 Cup (24 tbs)
  Salt To Taste
  Black pepper To Taste

1) Wash spinach in a large bowl. Change the water a couple of times.
2) Discard the tough stems and bruised leaves. Pat dry spinach with paper towels and set aside.
3) Skin off onions and cut slices about 1/4 inch thick. Also, rinse dill and pat dry with paper towels There should be enough dill to measure about 1 teaspoon.

4) Place a saucepan over medium heat and melt butter in it. Stir in onions and saute for about 2 minutes, until they begin to color.
5) Raise the saucepan heat to medium-high and pour chicken stock in it and boil. Now, add spinach, and stir well, while pushing the leaves down into the stock.
6) Cook spinach for about a minute and then take the pan off the heat and allow the mixture to cool.
7) Add stock, onions, spinach and 1 cup yogurt to a blender and process to make a puree. Turn out the puree soup into the saucepan and heat briefly, and adjust seasonings as required.

8) Transfer the soup to 4 bowls and top up each serving generously with yogurt and garnish with dill.

Recipe Summary

Difficulty Level: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1108 Calories from Fat 624

% Daily Value*

Total Fat 71 g109.2%

Saturated Fat 40.6 g202.9%

Trans Fat 0 g

Cholesterol 194.7 mg64.9%

Sodium 1990.3 mg82.9%

Total Carbohydrates 82 g27.3%

Dietary Fiber 15.5 g61.9%

Sugars 29.1 g

Protein 47 g94.6%

Vitamin A 1003.5% Vitamin C 324.3%

Calcium 105.6% Iron 106.8%

*Based on a 2000 Calorie diet

Spinach Soup With Yogurt Recipe