Curried Spinach Soup With Yogurt And Cilantro

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Leeks, white and pale green parts only - chopped (large)
1 tablespoon	15ml	Water - plus
2 1/2 cups	592ml	Water
2 teaspoons	10ml	Curry powder
2 teaspoons	10ml	White potatoes - peeled, and (small)
		Cut into 1/2" pieces - (abt 10 oz)
1 teaspoon	5ml	Salt
4 cups	160g / 5.6oz	Fresh baby spinach leaves - (packed) - abt 4 oz
2 cups	474ml	Low-fat (1%) milk
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Plain nonfat yogurt
1/4 cup	4g / 0.1oz	Chopped fresh cilantro

Recipe Instructions

Heat oil in heavy large saucepan over medium heat. Add leeks and 1 tablespoon water; saute 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.

This recipe yields 4 servings.

Per serving: calories, 186; total fat, 5 g; saturated fat, 1 g; cholesterol, 5 mg.

Source:
Bon Appetit, April 2000

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