Spinach And Yogurt Soup Food

SPINACH AND YOGURT SOUP

Steps:

• 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 broth. Bring to a boil, then reduce heat to low, and simmer for about 15 minutes.
• Remove the soup from the heat, and puree in a food processor or blender in batches. Return to the saucepan, and whisk in yogurt. Heat through, but do not boil. Taste and adjust seasonings if necessary. Ladle into bowls, and float a lemon slice on top of each serving.

DETOX - GREEK YOGURT CREAMED SPINACH (READY IN 5')

Steps:

• Heat olive oil in a pan over high heat.
• Add onion and garlic and cook until soft and golden in color.
• Add spinach in the pan. A hadful at a time while stiring with a wooden spatula.
• Cook spinack for 2-3 minutes. Season with salt and pepper.
• Turn of heat and stir in the Greek yogurt and fresh dill.
• Serve with a few drops of freshly squeezed lemon on top.

SPINACH SOUP

Steps:

• Heat oil in a large pot and add onion, garlic, potato and a pinch of salt. Cook for about 5-10 minutes, stirring occasionally, until the onions are traslucent and potatoes are tender.
• Add broth and turn up the heat, and bring to a steady simmer. Add in spinach, a little at a time, and cook for 5-8 minutes or until the greens are wilted but still vibrant. Turn off the heat.
• Allow the soup to cool a bit before blending with an immersion blender or spooning it into a high-speed blender or food processor. Loosley place on the lid (do not seal) and pulse soup a few times to get it started, then blend until you have a smooth consistency. You may have to do this in batches.
• At this point, you can adjust seasonings and enjoy or add in Greek yogurt and nutmeg, and blend one more time. This adds a bit more body and flavor to the soup, but I enjoy it both ways!

SPINACH AND YOGURT DIP

Steps:

• Heat 1 tablespoon oil in large skillet on medium. Add onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in garlic and cook 2 minutes; transfer to bowl.
• Chop spinach and toss with onion mixture. Fold in yogurt, lemon juice and 1/2 teaspoon each salt and pepper.
• Heat remaining 2 tablespoons oil in skillet until shimmering. Add mint and cook until sizzling and fragrant, 1 minute. Let cool slightly, then spoon over yogurt dip. Makes 2 2/3 cups.

SPINACH AND YOGURT SOUP

Steps:

• Wash and drain spinach; remove any large stems.
• Cut into strips.
• Heat oil in large saucepan and saute garlic, onion, and green onions until soft.
• Stir in rice; add 3 1/2 cups water and the turmeric.
• Season to taste with salt and pepper.
• Simmer for 15 minutes, then add spinach, cooking 5-7 minutes more, until rice is tender.
• Lower heat on soup.
• Stir yogurt briskly, then add to soup.
• Stir only to blend, and heat just until soup is heated through.
• Do not boil, or yogurt will curdle.
• Serve.
• As a suggestion, serve with fresh flatbreads with olive oil, olives, lemon wedges, and a plate of fresh herbs.

CREAMY BROCCOLI SPINACH SOUP WITH GREEK YOGURT

Steps:

• Add oil to a large pot. Add in onions and cook for 2 minutes. Stir in garlic and cook for an additional minute.
• Toss in broccoli and cook for 5 minutes over medium heat. Stir in chicken stock and bring to a boil. Simmer for another 5-10 minutes until broccoli is tender.
• Take off of the heat and stir in spinach, Parmesan cheese and pepper.
• Cool soup slightly. Add soup in two batches to a blender. (If you have an immersion blender you can do this in the pot). Pulse until thick and smooth. About 1-2 minutes each batch.
• Add 1 tablespoon of Greek yogurt to each batch (2 tablespoons total) and pulse to combine. Season with salt and pepper, to taste.
• Pour soup into bowls and serve immediately. Garnish with greek yogurt if desired.

YOGURT SOUP

Steps:

• In a large bowl combine all of the ingredients except cayenne. Serve in chilled bowls and garnish with cayenne pepper.

YOGURT SOUP

Steps:

• Bring the stock to a boil in a large saucepan, stir in the rice, cover, reduce the heat and simmer for 20 to 25 minutes, until the rice is tender.
• In a large bowl, combine the yogurt, flour and egg yolks, mixing with a wooden spoon until smooth. Add the cold water in a thin stream while stirring constantly. Stir yogurt mixture into the hot soup, season with salt and pepper, cover and gently simmer for 10 minutes.
• Heat butter in a small saucepan until foamy. Add the dried mint and leave on low heat for 1 minute. Pour warm butter mixture over the soup, and serve immediately. (If soup is to be reheated later for another serving, thin it with water).

CURRIED SPINACH SOUP WITH YOGURT AND CILANTRO

Steps:

• Heat oil in heavy large saucepan over medium heat. Add leeks and 1 tablespoon water; sauté until leeks are tender, about 5 minutes. Add curry powder and stir 30 seconds. Add remaining 2 1/2 cups water, potatoes and salt and bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 10 minutes. Stir in spinach; simmer until just wilted, about 1 minute. Cool slightly.
• Working in batches, puree soup in blender until almost smooth. Return soup to same saucepan. Add milk and bring to simmer. Season soup to taste with salt and pepper.
• Ladle soup into 4 bowls. Whisk yogurt until smooth. Swirl 2 tablespoons yogurt into each bowl. Sprinkle with cilantro and serve.

LABANEYA (SPINACH AND YOGURT SOUP)

Steps:

• Prep spinach ( de-stem and wash fresh, or thaw frozen). Squeeze out excess water from frozen or cut fresh in 1/2 inch ribbons.
• Fry onion in oil until soft. Add 1 clove of crushed garlic and cook 1-2 minutes.
• Add spinach, liquid, scallions, rice, salt and pepper. Simmer 20 minutes (test to see rice is finished cooking).
• Mix yogurt with second garlic (optional) and add mint. Beat the mixture into the soup- do not let it boil or it'll curdle. Heat through very gently and cautiously.
• Persian Jews use dill instead of the mint.
• For Turkish touch garnish with dribble of 1 Tbsp mixed with 2 Tbsp sizzling hot butter.

SPINACH AND YOGURT SOUP

Steps:

• 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 broth. Bring to a boil, then reduce heat to low, and simmer for about 15 minutes.
• Remove the soup from the heat, and puree in a food processor or blender in batches. Return to the saucepan, and whisk in yogurt. Heat through, but do not boil. Taste and adjust seasonings if necessary. Ladle into bowls, and float a lemon slice on top of each serving.