Spinach and yoghurt soup

    35 min

    Yoghurt gives this green soup a hint of richness and tartness. Add a drizzle of olive oil and some sunflower seeds for texture!

    11 people made this

    Serves: 4 

    • 20g butter
    • 1 medium onion, finely chopped
    • 2 teaspoons plain flour
    • 1/3 teaspoon salt
    • 1/4 teaspoon dried tarragon
    • 1 pinch ground nutmeg
    • 1 pinch cayenne pepper
    • 450g frozen chopped spinach, thawed
    • 475ml chicken stock
    • 180ml plain yoghurt
    • 2 slices lemon, cut in half for garnish

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Melt butter in a large saucepan over medium heat. Add the onion, and cook until tender, stirring occasionally. Stir in the flour, salt, tarragon, nutmeg and cayenne, and heat until fragrant. Stir in spinach (undrained) and chicken stock. Bring to the boil, then reduce heat to low, and simmer for about 15 minutes.
    2. Remove the soup from the heat, and puree in a food processor or blender in batches. Return to the saucepan, and whisk in yoghurt. Heat through, but do not boil. Taste and adjust seasonings if necessary. Ladle into bowls, and float a lemon slice or some mixed seeds on top of each serving.

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    Reviews & ratings
    Average global rating:

    Reviews in English (27)


    Surprisingly delicious! I used olive oil instead of butter, and I didn't have any tarragon at home. I also reduced the amount of yogurt by a little bit, just to retain the spinach flavor. This recipe's a keeper!  -  26 Jun 2010  (Review from Allrecipes US | Canada)


    If you can get past the somewhat nasty appearance of this dark green soup, it actually tastes pretty good. I used fresh spinach rather than frozen, and I substituted sour cream and some leftover cottage cheese for the yogurt. Topped it with a tablespoon of sour cream and some bacon bits. Not bad to go with a sandwich.  -  14 Jan 2009  (Review from Allrecipes US | Canada)


    reminds me of a healthy cream of spinach soup. i amped it up with a ton of garlic and parmesan. i believe it is a good starting canvas which can be quite delicious once you doctor it up to your taste. i will make it again. with a red garnish such as tomatoes or red peppers this could be a fun holiday dish!  -  30 Nov 2010  (Review from Allrecipes US | Canada)