Cooking Index - Cooking Recipes & IdeasCurried Spinach Soup With Yogurt And Cilantro Recipe - Cooking Index

Curried Spinach Soup With Yogurt And Cilantro

Simple and delicious, with great curry flavor.

Courses: Soup
Serves: 4 people

Recipe Ingredients

1 tablespoon 15mlOlive oil
2 tablespoons 30mlLeeks, white and pale green parts only - chopped (large)
1 tablespoon 15mlWater - plus
2 1/2 cups 592mlWater
2 teaspoons 10mlCurry powder
2 teaspoons 10mlWhite potatoes - peeled, and (small)
  Cut into 1/2" pieces - (abt 10 oz)
1 teaspoon 5mlSalt
4 cups 160g / 5.6ozFresh baby spinach leaves - (packed) - abt 4 oz
2 cups 474mlLow-fat (1%) milk
  Salt - to taste
  Freshly-ground black pepper - to taste
1/2 cup 118mlPlain nonfat yogurt
1/4 cup 4g / 0.1ozChopped 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.

Bon Appetit, April 2000


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