|Spinach||280 Gram (10 Ounces)|
|Garlic||1 Clove (5 gm), minced|
|Tamari||2 Milliliter (1/2 Teaspoon)|
|Yogurt||30 Milliliter (2 Tablespoons)|
|Grated parmesan cheese||15 Milliliter (1 Tablespoon)|
Wash spinach, remove large stems, and shake excess water from leaves.
Reserve stems for making soup stock.
Place spinach, along with garlic and tamari, in a large saucepan and steam in the small amount of water that clings to the leaves.
When spinach is limp and has turned a deep green, remove from heat.
Place spinach, drained if necessary, in a blender with yogurt and cheese.
Process on low speed until spinach is pureed.