Instant Spinach Soup With Yogurt

The ingredients for this chilled soup whip up fast in a blender or food processor. Serve with sun-warmed pita bread and a cucumber and tomato salad.
4 servings (serving size: 2/3 cup)


+ Add To Shopping List
1 (10-ounce) box frozen leaf spinach
1 cup low-sodium chicken broth
2 teaspoons chopped chives or scallions
1/2 cup plain low-fat yogurt
Salt and freshly ground black pepper
1/8 teaspoon ground nutmeg
Plain non-fat yogurt
Chopped chives or scallions, optional


1. Remove the spinach from the box and let it defrost in the container of a food processor or a blender for about 20 minutes. (The spinach needn't be totally defrosted, but if you cut the block into 4 pieces, it'll be easier to purée.)

2. Add chicken broth, chives, yogurt, salt and pepper, and nutmeg; puree until smooth and ice chunks from the spinach have been broken up. Pour into a serving bowl, and add salt, pepper, and nutmeg to taste.

3. Serve the soup ice-cold in individual bowls, topped with a dollop of yogurt and a sprinkling of chives if you like.

How kids can help: Add yogurt and chives to each soup bowl.

Created date

October 2003