Chilled spinach and yoghurt soup

    15 min

    Dried mint gives an authentic Middle Eastern flavour to this refreshing soup.

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    Serves: 4 

    • 250 g (9 oz) frozen leaf spinach, defrosted
    • 1 clove garlic, finely crushed
    • 500 g (1 lb 2 oz) low-fat natural yoghurt
    • Salt and black pepper
    • 3 teaspoons dried mint
    • To garnish: fresh mint leaves and grated nutmeg, optional

    Prep:15min  ›  Ready in:15min 

    1. Add some ice cubes to 300 ml (10 fl oz) of cold water and chill it in the refrigerator. Squeeze the water from the spinach, then chop the spinach finely and place in a large bowl.
    2. Mix in the garlic and yoghurt, season and stir in the dried mint. If the spinach was not chopped finely enough, briefly process the mixture in a food processor or with a hand-held mixer.
    3. Add the iced water gradually, stirring continuously, until you achieve the desired soup consistency. Check the seasoning, cover and chill until ready to serve.
    4. Decorate with fresh mint leaves, and a little grated nutmeg if you like, and serve.

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