Yogurt and Spinach Soup
A creamy, tangy Middle Eastern soup made by gently tempering thick yogurt into a warm spinach and garlic base, finished with a sizzling butter and paprika drizzle. Silky, comforting, and ready in 35 minutes.
Ingredients
- 3 cups whole-milk plain yogurt, room temperature
- 6 oz fresh baby spinach
- 4 cups low-sodium vegetable broth
- 4 cloves garlic cloves, minced
- 2 tbsp olive oil
- 2 tsp cornstarch
- 1 tsp kosher salt
- 1/4 tsp white pepper
- 2 tbsp unsalted butter
- 1/2 tsp smoked paprika
- 1/2 tsp dried mint
Instructions
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1
In a small bowl, whisk together 3 cups room temperature whole-milk plain yogurt and 2 tsp cornstarch until smooth. This prevents the yogurt from curdling. Set aside.
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2
Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 4 cloves minced garlic cloves and cook 30 seconds until fragrant. Add 6 oz fresh baby spinach and stir until just wilted, about 2 minutes.
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3
Pour in 4 cups low-sodium vegetable broth and bring to a gentle simmer over medium-low heat. Do not allow it to boil vigorously.
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4
While stirring constantly, slowly ladle a cup of the warm broth into the yogurt mixture to temper it. Then pour the tempered yogurt back into the pot in a thin stream, stirring continuously. Season with 1 tsp kosher salt and 1/4 tsp white pepper.
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5
Keep the soup on very low heat, stirring gently, until it is heated through and slightly thickened, 3-4 minutes. Do not boil.
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6
In a small skillet, melt 2 tbsp unsalted butter over medium heat. Add 1/2 tsp smoked paprika and 1/2 tsp dried mint and cook 30 seconds until fragrant. Drizzle this over the soup just before serving.