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

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.

Questions

Can I make Yogurt and Spinach Soup dairy-free?

Yes. The dairy in this entry 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.

How long does Yogurt and Spinach Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Yogurt and Spinach Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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