Curried Spinach Soup With Yogurt And Cilantro Recipes

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SPINACH AND YOGURT SOUP



Spinach and Yogurt Soup image

A good soup for a weekend lunch, accompanied by tuna sandwiches and crisp radishes! Yogurt gives the soup a tart accent.

Provided by Sean

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 11

1 ½ tablespoons butter or margarine
1 medium onion, finely chopped
2 teaspoons all-purpose flour
⅓ teaspoon salt
¼ teaspoon dried tarragon
1 pinch ground nutmeg
1 pinch cayenne pepper
1 (16 ounce) package frozen chopped spinach, thawed
2 cups chicken broth
¾ cup plain yogurt
2 slices lemon, cut in half for garnish

Steps:

  • Melt butter in a large saucepan over medium heat. Add the onion, and cook until tender, stirring occasionally. Stir in the flour, salt, tarragon, nutmeg and cayenne, and heat until fragrant. Stir in spinach (undrained) and chicken broth. Bring to a boil, then reduce heat to low, and simmer for about 15 minutes.
  • Remove the soup from the heat, and puree in a food processor or blender in batches. Return to the saucepan, and whisk in yogurt. Heat through, but do not boil. Taste and adjust seasonings if necessary. Ladle into bowls, and float a lemon slice on top of each serving.

Nutrition Facts : Calories 119.6 calories, Carbohydrate 12.7 g, Cholesterol 14.2 mg, Fat 5.9 g, Fiber 4.1 g, Protein 7.2 g, SaturatedFat 3.3 g, Sodium 340.7 mg, Sugar 5.3 g

SPINACH-AND-CILANTRO SOUP WITH TAHINI AND LEMON



Spinach-and-Cilantro Soup With Tahini and Lemon image

The simplicity of this soup's technique belies its depth of flavor, which is both vivid and complex. The soup is made bright with lemon and fresh with cilantro, but the secret ingredient is tahini, which is layered into the soup to thicken it, and then drizzled generously on top in the form of a gently spiced sauce. The result is a soup that's both vegetal and creamy, tangy and rich. You'll find it so tasty that you'll forget you're drinking your vegetables.

Provided by Samin Nosrat

Categories     easy, lunch, quick, soups and stews, main course

Time 20m

Yield 2 quarts

Number Of Ingredients 12

1/4 cup well-stirred tahini
1/4 cup freshly squeezed lemon juice
1 large clove garlic, finely grated or pounded to a smooth paste
3/4 teaspoon fine sea salt
1/2 teaspoon ground cumin
1/2 teaspoon red-pepper flakes
7 cups chicken stock, preferably homemade
12 ounces baby spinach (about 12 packed cups)
4 cups roughly chopped cilantro (from 2 large bunches)
1/4 cup well-stirred tahini
2 teaspoons fine sea salt
2 tablespoons freshly squeezed lemon juice, plus more as needed

Steps:

  • First, make the sauce: Combine tahini, lemon juice, garlic, salt, cumin and red-pepper flakes with 2 tablespoons water in a medium bowl. Whisk until smooth, adding more water as needed to achieve a drizzle-able consistency, and set aside.
  • Next, make the soup: Add stock to a Dutch oven or heavy pot, and bring to a boil over high heat. Stir in spinach, cilantro, tahini and salt, and return to a boil. Turn off heat, and stir in lemon juice.
  • Use an immersion blender to purée soup. Taste, and adjust seasoning with more salt and lemon, if desired.
  • Serve soup immediately, and drizzle with tahini sauce. Cover and refrigerate remaining soup and sauce for up to 1 week, or freeze soup for up to 1 month.

Nutrition Facts : @context http, Calories 70, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 242 milligrams, Sugar 2 grams

CURRIED SPINACH SOUP



Curried Spinach Soup image

I absolutely LOVE this soup and make it all the time. I've adapted the recipe to be more healthy by using olive oil instead of butter and fat-free sour cream. Serve topped with croutons.

Provided by NATDTAT

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 35m

Yield 8

Number Of Ingredients 9

1 large potato - peeled and cubed
6 tablespoons olive oil
½ cup chopped green onions
12 cups spinach - rinsed, stemmed, and dried
⅓ cup all-purpose flour
2 teaspoons curry powder
4 cups chicken broth
1 tablespoon lemon juice
1 (8 ounce) carton nonfat sour cream

Steps:

  • Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
  • Heat 2 tablespoons of olive oil in a large saucepan or soup pot. Add the green onions, and cook until tender. Stir in the cooked potatoes, then gradually mix in the spinach, stirring after each addition until spinach is limp. Transfer the mixture to a food processor or blender, and puree until smooth.
  • Heat the remaining olive oil in the same pan, and whisk in the flour and curry powder. Gradually whisk in broth so that no lumps form. Return the spinach mixture to the pan, stirring to blend, along with the lemon juice. Bring to a boil over medium heat, stirring constantly until thickened.
  • Place sour cream in a medium bowl. Ladle about 1 cup of the hot soup into the sour cream, and mix until well blended. Stir this back into the pot of soup. Heat through, but do not allow to boil. Serve immediately.

Nutrition Facts : Calories 180.7 calories, Carbohydrate 18.1 g, Cholesterol 4.4 mg, Fat 10.5 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 84.3 mg, Sugar 3.4 g

CURRIED POTATO AND SPINACH SOUP



Curried Potato and Spinach Soup image

This is an easy-to-prepare soup that's delicious and satisfying for a cold winter's night. Kids and adults alike love it!

Provided by TEDDYBEARZ

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 51m

Yield 8

Number Of Ingredients 13

2 tablespoons olive oil
½ onion, finely chopped
1 dried bay leaf
2 teaspoons ground cumin
1 teaspoon curry powder
1 teaspoon ground turmeric
¼ teaspoon ground coriander
6 potatoes, peeled and cut into small cubes
4 cups chicken broth
3 cups water
1 cup chopped canned tomatoes with juice
2 teaspoons garlic and herb seasoning (such as Spike®)
1 (10 ounce) package chopped frozen spinach

Steps:

  • Heat olive oil in a large pot over medium heat. Add onion and bay leaf; cook and stir until onion is translucent, about 5 minutes. Add cumin, curry powder, turmeric, and coriander; cook, stirring frequently, until fragrant, 1 to 2 minutes. Stir potatoes, chicken broth, water, canned tomatoes, and seasoning into the pot; bring to a boil.
  • Reduce heat and simmer until potatoes are mostly cooked through, about 15 minutes. Add spinach; stir well to combine. Mash some of potatoes to thicken soup. Continue cooking until potatoes are soft, about 10 minutes more.

Nutrition Facts : Calories 182.6 calories, Carbohydrate 32.3 g, Cholesterol 2.5 mg, Fat 4.2 g, Fiber 5.2 g, Protein 5.5 g, SaturatedFat 0.6 g, Sodium 562.9 mg, Sugar 3 g

YOGURT OR BUTTERMILK SOUP WITH SPINACH AND GRAINS



Yogurt or Buttermilk Soup With Spinach and Grains image

This is informed by my yogurt or buttermilk soup with wheat berries from a few weeks ago, but this time I stirred chopped steamed spinach into the refreshing mixture. It's a great soup to keep on hand as summer arrives. For a particularly irresistible version, add some diced avocado.

Provided by Martha Rose Shulman

Categories     soups and stews, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 13

3/4 pound (1 generous bunch) spinach, stemmed and washed in 2 changes of water, or 6 ounces baby spinach, rinsed
1 1/2 cups finely diced cucumber (2 Persian cucumbers)
Salt to taste
5 cups plain low-fat yogurt (free of gums and stabilizers) or buttermilk, or a mixture of the two
1 cup finely diced celery
1 to 2 garlic cloves (to taste), finely minced or puréed with a little salt in a mortar and pestle
2 tablespoons freshly squeezed lemon juice (more to taste)
1 cup cooked barley, spelt, kamut or farro
2/3 cup diced radishes
Freshly ground pepper to taste (optional)
1/2 teaspoon sumac (more to taste)
2 tablespoons chopped cilantro
1 ripe Hass avocado, cut in small dice

Steps:

  • Place the cucumber in a bowl and sprinkle with salt. Toss and place in a strainer set over the bowl. Allow to drain for 15 minutes. Rinse if desired and drain on paper towels.
  • Meanwhile, steam the spinach above 1 inch of boiling water until wilted, 1 to 2 minutes, moving the leaves around with tongs once to ensure that they steam evenly. Rinse with cold water and squeeze out excess moisture. Chop medium-fine.
  • Combine all the ingredients in a bowl. Thin out with ice water if desired. Season to taste with salt and pepper. Chill for one hour or longer.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 4 grams, Carbohydrate 22 grams, Fat 6 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 668 milligrams, Sugar 12 grams

CURRIED SPINACH SOUP WITH YOGURT AND CILANTRO



Curried Spinach Soup with Yogurt and Cilantro image

Categories     Soup/Stew     Sauté     Vegetarian     Yogurt     Spinach     Spring     Healthy     Cilantro     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1 tablespoon olive oil
2 large leeks (white and pale green parts only), chopped
1 tablespoon plus 2 1/2 cups water
2 teaspoons curry powder
2 small white potatoes, peeled, cut into 1/2-inch pieces (about 10 ounces)
1 teaspoon salt
4 cups (packed) fresh baby spinach leaves (about 4 ounces)
2 cups low-fat (1%) milk
1/2 cup plain nonfat yogurt
1/4 cup chopped fresh cilantro

Steps:

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

CHILLED THAI SQUASH SOUP WITH YOGURT AND CILANTRO



Chilled Thai Squash Soup with Yogurt and Cilantro image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Appetizer     Vegetarian     Quick & Easy     Yogurt     Low Cal     High Fiber     Lunch     Curry     Squash     Chill     Healthy     Low Cholesterol     Cilantro     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

2 tablespoons vegetable oil
2 cups chopped onions
2 large garlic cloves, chopped
1 teaspoon Thai red curry paste
1 teaspoon curry powder
1 pound yellow crookneck squash, trimmed, cut into 3/4- to 1-inch pieces
2 cups (or more) vegetable broth
1 cup canned unsweetened regular or light coconut milk
Plain nonfat yogurt
Chopped fresh cilantro

Steps:

  • Heat oil in heavy large saucepan over medium-high heat. Add onions and sauté until soft and golden, about 5 minutes. Add garlic; stir 1 minute. Add curry paste and curry powder; stir 20 seconds. Add squash and sauté 1 minute. Stir in 2 cups broth and coconut milk and bring to boil. Reduce heat to medium and boil gently until squash is soft, 10 to 12 minutes. Cool slightly.
  • Working in batches, puree soup in blender until smooth. Season with salt and pepper. Transfer soup to medium bowl and chill until cold, about 2 hours. Thin with more broth, if desired.
  • Ladle soup into bowls. Spoon dollop of yogurt into center of soup in each bowl. Sprinkle with chopped cilantro and serve.

CURRIED LENTIL AND SPINACH SOUP



Curried Lentil and Spinach Soup image

Categories     Soup/Stew     Onion     Yogurt     Curry     Celery     Spinach     Lentil     Carrot     Fall     Simmer     Bon Appétit

Number Of Ingredients 15

2 tablespoons olive oil
1 1/2 cups chopped onion
1 cup chopped celery
1 cup chopped peeled carrots
3 garlic cloves, minced
1 tablespoon curry powder (preferably Madras-style)
1 tablespoon minced fresh ginger
1 teaspoon ground cumin
1 bay leaf
1/4 teaspoon dried crushed red pepper
9 1/2 cups (or more) water
1 16-ounce bag dried lentils (about 2 1/2 cups)
1 6-ounce bag baby spinach leaves
1/2 cup chopped fresh cilantro
1/2 cup plain nonfat yogurt

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add next 4 ingredients; sauté until golden, about 10 minutes. Stir in curry powder, ginger, cumin, bay leaf, and dried crushed red pepper. Add 9 1/2 cups water and dried lentils; bring to boil. Reduce heat to medium-low and simmer uncovered until lentils are tender, adding more water by 1/2 cupfuls to thin soup, if desired, about 25 minutes. Add spinach and cilantro; simmer until spinach is wilted, about 5 minutes. Season soup with salt and pepper. (Can be made 1 day ahead. Chill soup uncovered until cold, then cover and keep refrigerated. Rewarm soup over medium heat, thinning with water if desired before serving.)
  • Ladle soup into bowls. Top each serving with spoonful of yogurt.

CURRIED SPINACH SOUP



Curried Spinach Soup image

I absolutely LOVE this soup and make it all the time. I've adapted the recipe to be more healthy by using olive oil instead of butter and fat-free sour cream. Serve topped with croutons.

Provided by NATDTAT

Categories     Spinach Soup

Time 35m

Yield 8

Number Of Ingredients 9

1 large potato - peeled and cubed
6 tablespoons olive oil
½ cup chopped green onions
12 cups spinach - rinsed, stemmed, and dried
⅓ cup all-purpose flour
2 teaspoons curry powder
4 cups chicken broth
1 tablespoon lemon juice
1 (8 ounce) carton nonfat sour cream

Steps:

  • Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
  • Heat 2 tablespoons of olive oil in a large saucepan or soup pot. Add the green onions, and cook until tender. Stir in the cooked potatoes, then gradually mix in the spinach, stirring after each addition until spinach is limp. Transfer the mixture to a food processor or blender, and puree until smooth.
  • Heat the remaining olive oil in the same pan, and whisk in the flour and curry powder. Gradually whisk in broth so that no lumps form. Return the spinach mixture to the pan, stirring to blend, along with the lemon juice. Bring to a boil over medium heat, stirring constantly until thickened.
  • Place sour cream in a medium bowl. Ladle about 1 cup of the hot soup into the sour cream, and mix until well blended. Stir this back into the pot of soup. Heat through, but do not allow to boil. Serve immediately.

Nutrition Facts : Calories 180.7 calories, Carbohydrate 18.1 g, Cholesterol 4.4 mg, Fat 10.5 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 84.3 mg, Sugar 3.4 g

CURRIED LENTIL AND SPINACH SOUP



Curried Lentil and Spinach Soup image

Make and share this Curried Lentil and Spinach Soup recipe from Food.com.

Provided by Kbakerbio

Categories     Clear Soup

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1 1/2 cups chopped onions
1 cup celery
1 cup chopped carrot
3 cloves garlic, minced
1 tablespoon curry powder
1 tablespoon minced fresh ginger
1 teaspoon ground cumin
1 bay leaf
1/4 teaspoon dry crushed red pepper
9 1/2 cups water
2 1/2 cups dried lentils
1 (6 ounce) bag baby spinach leaves
1/2 cup chopped cilantro
1/2 cup plain yogurt

Steps:

  • Heat oil in heavy pot and sooknext four ingredients until golden, about 10 minutes.
  • Stir in all spices and add water and lentils.
  • Reduce heat and cook until lentils are tender, about 25 minutes.
  • Add the spinach and cilantro and cook until wilted, about 5 minutes.
  • Season with salt and pepper.
  • Serve topped with a spoonful of yogurt.

Nutrition Facts : Calories 376, Fat 6.5, SaturatedFat 1.2, Cholesterol 2.6, Sodium 73.7, Carbohydrate 57.9, Fiber 26.9, Sugar 5.6, Protein 23.2

CREAMY CURRIED SPINACH SOUP - VEGAN



Creamy Curried Spinach Soup - Vegan image

This recipe is adapted from The New Fast Food by Jill Nussinow. This is a pressure cooker recipe, but you could easily make it in a regular stock pot - it would just take a bit longer.

Provided by Ex-Pat Mama

Categories     Spinach

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon cooking oil
2 large leeks, chopped
4 cups vegetable broth
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
3 small potatoes, peeled and cubed
1 teaspoon salt
8 -10 cups spinach, washed
1 (14 ounce) can coconut milk
1 teaspoon agave syrup
1/4 cup cilantro

Steps:

  • Heat oil in the pressure cooker over medium heat. Add leeks and saute for 2 minutes. Add 1 tablespoon of the veggie broth and continue sautéing another minute. Add the powdered spices and stir. Add the remaining broth, potatoes and salt.
  • Lock the lid on the cooker. Bring to high pressure over high heat. Lower heat to maintain high pressure for 3 minutes. Quick release the pressure.
  • Stir in the spinach and simmer about 1 minute.
  • Puree the soup with an immersion blender until almost smooth. Add the coconut milk and agave nectar. Increase heat and simmer until the soup is heated through.
  • Sprinkle the cilantro over all and serve.

Nutrition Facts : Calories 361.8, Fat 14, SaturatedFat 11.1, Sodium 456.2, Carbohydrate 57.6, Fiber 3.5, Sugar 37.6, Protein 4.2

CURRIED SPINACH SOUP



Curried Spinach Soup image

I absolutely LOVE this soup and make it all the time. I've adapted the recipe to be more healthy by using olive oil instead of butter and fat-free sour cream. Serve topped with croutons.

Provided by NATDTAT

Categories     Spinach Soup

Time 35m

Yield 8

Number Of Ingredients 9

1 large potato - peeled and cubed
6 tablespoons olive oil
½ cup chopped green onions
12 cups spinach - rinsed, stemmed, and dried
⅓ cup all-purpose flour
2 teaspoons curry powder
4 cups chicken broth
1 tablespoon lemon juice
1 (8 ounce) carton nonfat sour cream

Steps:

  • Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
  • Heat 2 tablespoons of olive oil in a large saucepan or soup pot. Add the green onions, and cook until tender. Stir in the cooked potatoes, then gradually mix in the spinach, stirring after each addition until spinach is limp. Transfer the mixture to a food processor or blender, and puree until smooth.
  • Heat the remaining olive oil in the same pan, and whisk in the flour and curry powder. Gradually whisk in broth so that no lumps form. Return the spinach mixture to the pan, stirring to blend, along with the lemon juice. Bring to a boil over medium heat, stirring constantly until thickened.
  • Place sour cream in a medium bowl. Ladle about 1 cup of the hot soup into the sour cream, and mix until well blended. Stir this back into the pot of soup. Heat through, but do not allow to boil. Serve immediately.

Nutrition Facts : Calories 180.7 calories, Carbohydrate 18.1 g, Cholesterol 4.4 mg, Fat 10.5 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 84.3 mg, Sugar 3.4 g

SPINACH AND YOGURT SOUP



Spinach and Yogurt Soup image

Make and share this Spinach and Yogurt Soup recipe from Food.com.

Provided by PalatablePastime

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

12 ounces fresh Baby Spinach
1 teaspoon minced garlic
1 large onion, chopped
3 -4 green onions, chopped
1 tablespoon extra virgin olive oil
1/2 cup long grain rice, rinsed
1/4 teaspoon turmeric
salt & freshly ground black pepper
2 1/4 cups plain nonfat yogurt

Steps:

  • Wash and drain spinach; remove any large stems.
  • Cut into strips.
  • Heat oil in large saucepan and saute garlic, onion, and green onions until soft.
  • Stir in rice; add 3 1/2 cups water and the turmeric.
  • Season to taste with salt and pepper.
  • Simmer for 15 minutes, then add spinach, cooking 5-7 minutes more, until rice is tender.
  • Lower heat on soup.
  • Stir yogurt briskly, then add to soup.
  • Stir only to blend, and heat just until soup is heated through.
  • Do not boil, or yogurt will curdle.
  • Serve.
  • As a suggestion, serve with fresh flatbreads with olive oil, olives, lemon wedges, and a plate of fresh herbs.

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From theretrofoodie.com


CURRIED WINTER SQUASH SOUP WITH CILANTRO-LIME YOGURT
Mix in squash puree and apple cider and heat until soup is hot, about 5 minutes. Puree the soup, either in a food processor or with an immersion blender. Add salt and pepper to taste. Add a little brown sugar if it isn’t sweet enough. To make the cilantro lime yogurt, mix all ingredients in a bowl with a whisk or fork.
From freshfarm.org


RECIPE: CURRIED SPINACH WITH YOGURT | WHOLE FOODS MARKET
Garnish each serving with a tablespoon of yogurt. Nutritional Info: Per serving: 90 calories (40 from fat), 4.5g total fat, 2.5g saturated fat, 10mg cholesterol, 590mg sodium, 8g carbohydrates (3g dietary fiber, 3g sugar), 4g protein.
From wholefoodsmarket.com


EASY DAIRY-FREE SPINACH CURRY SOUP RECIPE - SAVORY SPIN
2022-04-06 Stirring often. Then add in the coriander, smoked paprika, cumin, turmeric, cilantro, and mix well. Then add in the frozen spinach and jalapeno and cook for about 5 more minutes. Add all the ingredients to a blender and blend until smooth. If the mixture is too thick, add in a 1/4 cup of vegetable stock.
From savoryspin.com


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