Spinach Yogurt Soup

This velvety spinach yogurt soup is a comforting yet light dish that balances earthy greens with the bright tang of yogurt and lemon. Infused with aromatic tarragon, nutmeg, and a hint of cayenne, it offers a sophisticated flavor profile perfect for chilly evenings. The texture is smooth and luxurious, achieved by pureeing tender spinach and simmered broth. It serves as an elegant starter or a satisfying light main course. Ideal for weeknight dinners or when you need a quick, nutritious meal that feels indulgent without being heavy.

Cooking Method: Boiling, Sautéing, Steaming, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Advanced

Servings: 4

Calories: 10.0

Description

This velvety spinach yogurt soup is a comforting yet light dish that balances earthy greens with the bright tang of yogurt and lemon. Infused with aromatic tarragon, nutmeg, and a hint of cayenne, it offers a sophisticated flavor profile perfect for chilly evenings. The texture is smooth and luxurious, achieved by pureeing tender spinach and simmered broth. It serves as an elegant starter or a satisfying light main course. Ideal for weeknight dinners or when you need a quick, nutritious meal that feels indulgent without being heavy.

Ingredients

1 md Onion, finely

Directions

1
Finely chop the onion.
2
Melt 1 1/2 tablespoons of butter in a 3-quart saucepan over medium heat.
3
SautÃÂ© the onion until soft but not browned.
4
Stir in 2 teaspoons of flour, 1/3 teaspoon salt, 1/4 teaspoon tarragon, a dash of nutmeg, and a dash of cayenne pepper.
5
Cook the mixture until it becomes bubbly.
6
Add 1 1/2 (10 oz) packages of thawed frozen chopped spinach (do not drain) and 2 cups of chicken broth.
7
Bring the mixture to a boil.
8
Reduce heat and simmer, uncovered, for 15 minutes.
9
Transfer the soup to a blender in batches or use an immersion blender to puree until smooth.
10
Return the pureed soup to the saucepan.
11
Whisk in 3/4 cup of yogurt until fully blended and smooth.
12
Heat gently until steaming, ensuring the soup does not boil.
13
Taste and add more salt if needed.
14
Serve immediately, garnishing each bowl with a lemon slice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 10.0kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.0mg1%
Total Carbohydrate 2.3g1%
Dietary Fiber 0.4g2%
Sugars 1.1g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not boil the soup after adding the yogurt, as it may curdle. Heat only until steaming.

For a vegan version, substitute butter with olive oil, chicken broth with vegetable broth, and yogurt with a plant-based alternative like coconut or soy yogurt.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if the soup has thickened.

Fresh spinach can be used instead of frozen; use about 10-12 ounces of fresh spinach, roughly chopped.

Keywords: spinach, yogurt, soup, creamy, green, tarragon, nutmeg, lemon, vegetarian, comfort food, blender, healthy, quick dinner, herbal, simmered, puree, onion, chicken broth

Read it online: https://www.chefs-mate.com/recipe/spinach-yogurt-soup/