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Instant Spinach Soup With Yogurt

Yield 4 servings (serving size: 2/3 cup)
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.


  • 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
  • Garnishes:
  • Plain non-fat yogurt
  • Chopped chives or scallions, optional

How to Make It

  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.

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