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Spinach and Yoghurt Soup
Spinach and Yoghurt Soup is a modern British recipe for a smooth and warming soup of spinach and yoghurt flavoured with cardamoms. The full recipe is presented here and I hope you enjoy this classic British version of Spinach and Yoghurt Soup.
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
4
Rating: 
Tags : Milk RecipesBritish Recipes
This soup is ideal before a game course as it's tartness cleans the palate. It is excellent served cold, but it can also be served warm (but make sure you heat gently so as not to dull the vibrant colours of the spinach).
Ingredients:
500g very fresh spinach, washed and drained
125g butter
2 medium onions, thinly sliced
2 cloves garlic, thinly sliced
100g peeled potatoes
1 tsp
cumin seeds
1 tsp
coriander seeds
1 tsp
fennel seeds
3
cardamom pods
1 clove
1l cold water
600ml plain natural yoghurt
salt and black pepper to taste
Method:
Heat a large heavy-bottomed saucepan and add a little oil. Use this to fry the whole spices (cumin, coriander, clove) for about ten seconds then add the butter. Once this has molten reduce the heat and continue to fry until the butter turns slightly brown and releases a nutty aroma. At this point add the onion and garlic and fry until cooked and slightly coloured.
Cut the potato into chunks, add the pot and fry for ten minutes. At this point you will have to stir frequently to avoid scorching. Add the water, turn up the heat and bring the mixture to the boil. Reduce the heat and allow to simmer for twenty minutes.
Tip in the spinach and cook until all the leaves have wilted (a few minutes). At this point take off the heat and pour the mixture into a liquidizer. Blend until smooth then pass the liquid through a sieve into a clean pan.
Allow the soup to cool and stir in the yoghurt. Adjust the seasoning at this point. You can either refrigerate the soup and serve cold or you can gently warm it before serving.
