Spinachandyogurtsoup Recipes

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DETOX - GREEK YOGURT CREAMED SPINACH (READY IN 5')



Detox - Greek Yogurt Creamed Spinach (Ready In 5') image

Difficulty: Very Easy

Provided by [email protected]

Time 5m

Number Of Ingredients 7

3 tablespoons olive oil
1/2 small onion ((50 grams) minced)
1 large garlic clove (minced)
200 grams fresh spinach leaves
100 grams full-fat Greek yogurt
a pinch of fresh dill (chopped)
OPTIONAL: fresh lemon juice

Steps:

  • Heat olive oil in a pan over high heat.
  • Add onion and garlic and cook until soft and golden in color.
  • Add spinach in the pan. A hadful at a time while stiring with a wooden spatula.
  • Cook spinack for 2-3 minutes. Season with salt and pepper.
  • Turn of heat and stir in the Greek yogurt and fresh dill.
  • Serve with a few drops of freshly squeezed lemon on top.

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

FRESH SPINACH WITH GARLIC-YOGURT SAUCE



Fresh Spinach with Garlic-Yogurt Sauce image

Provided by Engin Akin

Categories     Garlic     Leafy Green     Onion     Pepper     Rice     Tomato     Vegetable     Side     Yogurt     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

4 tablespoons olive oil, divided
2/3 cup chopped onion
1/2 tablespoon tomato paste
4 dried chiles de árbol*
1 1/2 pounds fresh spinach leaves (four 6-ounce bags), divided
1 1/2 tablespoons uncooked medium-grain white rice
2 garlic cloves
6 tablespoons plain Greek yogurt or drained plain whole-milk yogurt
1 tablespoon butter
1/2 teaspoon cayenne pepper
Small, thin, very hot red chiles; available at some supermarkets and at Latin markets.

Steps:

  • Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Add tomato paste; stir 1 minute. Add chiles and 1/3 of spinach. Cook until spinach wilts, adding remaining spinach in 2 additions and tossing often, about 4 minutes. Mix in rice. Cover and simmer until rice is tender and moisture from spinach is absorbed, adding water by tablespoonfuls if needed for rice, about 10 minutes. Uncover and continue to cook until mixture is dry, about 2 minutes; discard chiles.
  • Meanwhile, press garlic cloves into small bowl, stir in yogurt, and season with salt and pepper. Melt butter with 1 tablespoon oil in small skillet. Mix in cayenne and remove from heat.
  • Spread spinach mixture on platter; make indentations with back of spoon. Spoon yogurt into indentations and drizzle with cayenne butter.

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.

SPINACH SOUP



Spinach Soup image

Provided by Ree Drummond : Food Network

Time 30m

Yield 8 servings

Number Of Ingredients 10

2 tablespoons olive oil
10 ounces fresh spinach
2 cloves garlic, finely minced
1/2 medium onion, chopped
4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
3 cups whole milk
2 teaspoons kosher salt, or more to taste
1/2 teaspoon cayenne pepper, or more to taste
Freshly ground black pepper

Steps:

  • In a large skillet, heat the olive oil over medium heat. Add the spinach and garlic and cook, stirring constantly, until the spinach is wilted, 2 to 3 minutes. Add the mixture to a blender or food processor, pour in 1/4 cup hot water and pulse until pureed. Set aside.
  • In a large soup pot, cook the onions in the butter over medium heat until the onions begin to soften. Sprinkle the flour over the top and stir to combine. Cook for about 2 minutes, then pour in the milk, stirring occasionally. Add the salt, cayenne and some black pepper and stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in the pureed spinach, then cook until thickened, another 3 to 5 minutes.
  • Check the seasonings, adding more salt, black pepper or cayenne as needed. Serve warm.

SPINACH SALAD WITH CREAMY YOGURT DRESSING



Spinach Salad with Creamy Yogurt Dressing image

Provided by Food Network

Categories     appetizer

Yield 6 servings

Number Of Ingredients 19

2 red bell peppers, roasted, seeded, peeled and julienned
1 bunch oregano, leaves only, roughly chopped
1/2 cup green olives, pitted and roughly chopped
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bunch spinach, stems removed, washed and dried
1/4 red cabbage, cored and finely shredded
3 Italian Roma tomatoes, cored, seeded julienned
1 small red onion, julienned
1 small jicama, peeled and julienned
2 pickling cucumbers, peeled and julienned
Creamy Yogurt Dressing, recipe follows
Juice of 1 lemon
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 to 2 garlic cloves, roughly chopped
1 cup plain yogurt (as pure as possible, without stabilizers, pectin, etc.)

Steps:

  • Mix together the red pepper strips, oregano, olives, olive oil, salt and pepper in a small bowl and reserve.
  • For the salad, tear the spinach leaves into bite-sized pieces. Place in a large bowl with the cabbage, tomatoes, red onion, jicama and cucumbers and toss well. Top with dressing and serve.
  • For the dressing, combine the lemon juice, olive oil, salt, pepper and garlic in a blender and puree until smooth. Add the yogurt and blend briefly to combine.
  • To serve, pour the yogurt dressing over the salad and toss to coat evenly. Divide and place on 6 serving plates. Top each with a large spoonful of the red pepper garnish.

CHILLED YOGURT-SPINACH SOUP WITH SHRIMP



Chilled Yogurt-Spinach Soup with Shrimp image

Greek yogurt and cucumbers make a healthful chilled soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 5 cups

Number Of Ingredients 11

1 1/2 cucumbers (about 1 pound), peeled, seeded, and cut into 1-inch pieces
2 containers (7 ounces each) plain low-fat Greek yogurt (2 percent)
1 3/4 cups low-sodium store-bought chicken broth
2 scallions (white and pale-green parts cut crosswise into 1/2-inch pieces, dark-green parts julienned)
Coarse salt and freshly ground pepper
1 tablespoon olive oil
2 cloves garlic, minced
5 ounces baby spinach
1 tablespoon finely chopped plus 1 teaspoon red onion
1 tablespoon plus 1 teaspoon, freshly squeezed lemon juice
1 pound rock shrimp, rinsed well

Steps:

  • Stir together cucumbers, half the yogurt, 3/4 cup broth, the pieces of scallions, and 1 teaspoon salt; season with pepper. Heat oil in a large skillet over medium heat until hot but not smoking. Add garlic; cook until just golden, about 1 minute. Add spinach; cook, stirring, until wilted, about 3 minutes. Stir into yogurt mixture.
  • Working in batches, puree mixture in a food processor. Transfer to a large bowl, and stir in remaining yogurt, the onion, and lemon juice. Refrigerate, covered, until cold, about 1 hour.
  • Meanwhile, put remaining cup broth, 3/4 cup water, and 1/2 teaspoon salt in a medium saucepan; season with pepper. Bring to a boil. Add the shrimp; cook until pink and cooked through, 2 to 3 minutes. Drain. Refrigerate the shrimp, covered, until cold, about 1 hour. Divide the soup and shrimp among 4 bowls. Garnish with julienned scallions.

Nutrition Facts : Calories 256 g, Cholesterol 178 g, Fat 8 g, Fiber 3 g, Protein 34 g, Sodium 706 g

CHILLED YOGURT SOUP WITH SPINACH AND CHICKPEAS



Chilled Yogurt Soup With Spinach and Chickpeas image

I don't know if you can call a cold soup comforting, but that's the word that this soup brings to my mind.

Provided by Martha Rose Shulman

Categories     easy, soups and stews, appetizer

Time 10m

Yield Serves four

Number Of Ingredients 11

1 bunch spinach, stemmed and washed, or 12 ounces baby spinach
1 to 2 large garlic cloves (to taste)
Salt to taste
3 cups plain yogurt
1 cup cold water
1 teaspoon cumin seeds, lightly toasted and coarsely ground
1 can chickpeas, drained and rinsed
Freshly ground pepper
Finely chopped dill or parsley for garnish
Optional: 1 to 2 tablespoons extra virgin olive oil
Juice of 1/2 lemon

Steps:

  • Steam the spinach until just wilted, about two minutes. Rinse with cold water, squeeze out excess water and chop. Set aside.
  • In a mortar and pestle, combine the garlic and a generous pinch of salt; mash to a paste. Stir into the yogurt. Add the water, and stir together. Add the cumin seeds, and stir in the spinach and chickpeas. Season to taste with salt and pepper. Chill several hours. If desired, add the lemon juice. Garnish each serving with chopped fresh dill or parsley and an optional drizzle of olive oil.

Nutrition Facts : @context http, Calories 290, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 9 grams, Fiber 9 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 1036 milligrams, Sugar 13 grams

SPINACH YOGURT DIP RECIPE BY TASTY



Spinach Yogurt Dip Recipe by Tasty image

Here's what you need: greek yogurt, crumbled feta cheese, baby spinach, fresh parsley, mint leaf, Frank's Red Hot Original, lemon, goat cheese, pretzel

Provided by Griffin Bohen-Meissner

Categories     Snacks

Yield 6 servings

Number Of Ingredients 9

1 cup greek yogurt
⅓ cup crumbled feta cheese
1 handful baby spinach
⅓ cup fresh parsley, chopped
¼ cup mint leaf, chopped
1 tablespoon Frank's Red Hot Original, and 1 lemon zested
lemon, half
3 oz goat cheese
pretzel, for serving

Steps:

  • Place Greek yogurt and feta cheese in a food processor. Process until fully combined and mostly smooth.
  • Add in baby spinach, parsley, mint, Frank's Red Hot Original, lemon zest and juice, and goat cheese.
  • Continue to process until everything is broken down into a dip, about 1 minute. Serve with chips or pretzels.
  • Enjoy!

Nutrition Facts : Calories 141 calories, Carbohydrate 7 grams, Fat 8 grams, Fiber 0 grams, Protein 9 grams, Sugar 6 grams

SPINACH AND YOGURT DIP



Spinach and Yogurt Dip image

A food processor transforms a great Middle Eastern spinach dish into a spread. In the traditional dish the spinach is topped with the garlicky yogurt. Here everything is blended together.

Provided by Martha Rose Shulman

Categories     condiments, appetizer

Time 20m

Yield 2 cups

Number Of Ingredients 11

1 1/2 pounds spinach, stemmed and washed thoroughly in 2 changes of water (or 12 ounces baby spinach)
1 to 2 large garlic cloves (to taste)
Salt to taste
1 cup thick plain yogurt
2 tablespoons extra virgin olive oil
2 allspice berries, ground, or 1/8 teaspoon ground allspice (more to taste)
1 clove, ground, or 1/8 teaspoon ground clove
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cinnamon
1 scant teaspoon coriander seeds, or 1 teaspoon freshly ground coriander
Chopped walnuts for garnish (optional)

Steps:

  • Blanch the spinach for 20 to 30 seconds or steam for 2 to 3 minutes. Rinse and squeeze out excess water and chop coarsely.
  • Pound the garlic to a paste with salt in a mortar and pestle. Stir into the yogurt and set aside.
  • Heat the olive oil over medium heat in a wide, heavy skillet and add the spices. Cook, stirring, until they begin to sizzle, and add the spinach. Cook, stirring, until heated through and coated with the oil and spices, 2 to 3 minutes. Transfer to a food processor and pulse to a puree. Add the yogurt and blend together. Transfer to a bowl or platter. Serve on croutons or with crudités such as red pepper squares, or with pita triangles. Garnish with chopped walnuts if desired. Serve with pita bread.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 562 milligrams, Sugar 4 grams, TransFat 0 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.

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From oiseaux-manche.org


YOGURT OR BUTTERMILK SOUP WITH SPINACH AND GRAINS RECIPES
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.
From recipes.servegame.org


CURRIED POTATO AND SPINACH SOUP WITH ONION SALSA AND MINTED …
Steps: For mustard-onion salsa: Combine first 5 ingredients in heavy medium saucepan. Cook over medium-high heat until onions begin to soften, stirring frequently, about 4 minutes.
From recipes.servegame.org


YOGURT SOUP WITH SPINACH/ İSPANAKLı YOğURT ÇORBASı - PANTRY FUN
2012-03-27 In a heavy medium-sized saucepan, heat the butter over medium heat, add the onion and cook gently for about 2 mins until it’s softened but not browned. Stir in the chopped spinach. Add the reserved stock and season with salt and pepper. Cover the saucepan and cook for about 15 mins. Meanwhile, mix the yogurt, flour, egg yolks, and lemon juice.
From pantryfun.com


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