Yogurt and Spinach Soup

Name: Yogurt and Spinach Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 3 cups whole-milk plain yogurt, room temperature; 6 oz fresh baby spinach; 4 cups low-sodium vegetable broth; 4 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

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.

35 minMediumServes 4225 cal/serving

Middle EasternSoupStovetopVegetarianMediterraneanLow CarbGluten-FreeEgg-FreeNut-FreeLow-SodiumAlcohol-Free

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Ingredients

3 cups whole-milk plain yogurt, room temperature
6 oz fresh baby spinach
4 cups low-sodium vegetable broth
4 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

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.
2

Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 4 minced garlic cloves and cook 30 seconds until fragrant. Add 6 oz fresh baby spinach and stir until just wilted, about 2 minutes.
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.
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.
5

Keep the soup on very low heat, stirring gently, until it is heated through and slightly thickened, 3-4 minutes. Do not boil.
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.

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Questions

How do I know when Yogurt and Spinach Soup is done?

Go by the cues in the method rather than the clock. Step 5: cook until it is heated through and slightly thickened.

Does room temperature really matter in Yogurt and Spinach Soup?

Step 1 reads: "In a small bowl, whisk together 3 cups room temperature whole-milk plain yogurt and 2 tsp cornstarch until smooth." It does at step 1. Cold ingredients resist blending: cold butter will not cream, and cold eggs can split a batter that was smooth a moment ago.

Is there a substitute for cornstarch in Yogurt and Spinach Soup?

The entry for Yogurt and Spinach Soup calls for 2 tsp cornstarch. In its place: Use twice as much all-purpose flour and cook it a few minutes longer, or the same amount of arrowroot or tapioca starch.

Can I make Yogurt and Spinach Soup dairy-free?

Yes. The dairy in Yogurt and Spinach Soup is 3 cups whole-milk plain yogurt, room temperature, 2 tbsp unsalted butter. Swap the yogurt for an unsweetened coconut or soy yogurt; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Is Yogurt and Spinach Soup keto-friendly?

A serving of Yogurt and Spinach Soup carries 14 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 70 percent of the budget; against a moderate 100 g low-carb day it is 14 percent.

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