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Chilled Spinach Yogurt Soup

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Chilled Spinach Yogurt Soup recipe













Low Cholesterol, Trans-fat Free


2 tablespoons vegetable oil
1 each onions
1 each potatoes
1 teaspoon salt
1 x black pepper
2 cups vegetable stock
10 ounces spinach
2 cups yogurt, low-fat
2 teaspoons dill weed
fresh, chopped
1 x nutmeg


Wash and stem the spinach.

Peel and chop onion - 1? cups.

Peel and chop potato.

Chop dill, if it is fresh.

Heat oil.

Sauté the onions on low heat for about 10 minutes.

Add potatoes, salt, dash of pepper, and stock (or water).

Bring to a boil, reduce heat, cover, and simmer about 10 to 15 minutes, until potatoes are tender.

Add the spinach.

When the spinach is wilted but still bright green (2 to 3 minutes), remove the pan from the heat.

Stir in the milk and dill.

Blend in a food processor or blender, in batches, until the mixture is very smooth.

Whisk in the yogurt.

Chill about four hours.

The soup will thicken as it chills.

If it is too thick, whisk in some milk, stock, or water.

Taste and adjust the seasoning, if necessary.

Serve garnished with a grating of nutmeg.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 217g (7.7 oz)
Amount per Serving
Calories 16749% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 652mg 27%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 6%
Sugars g
Protein 11g
Vitamin A 19% Vitamin C 13%
Calcium 18% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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