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Cucumber Yogurt Soup With Curried Spinach Swirl Recipe

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0 votes | 970 views
Servings: 4

Ingredients

Cost per serving $1.34 view details

Directions

  1. For the soup, position knife blade in food processor bowl; add in cucumber, 1 c. yogurt, and next 3 ingredients. Process till smooth; pour into a bowl. Stir in remaining 1 c. yogurt and purple onion. Cover and refrigerate3 hrs.
  2. For the spinach puree, remove stems from spinach; wash leaves. (Don't pat dry.) Place in a large skillet over medium heat; cover and cook 7 min or possibly till spinach wilts, stirring occasionally. (Don't add in water.) Press spinach between paper towels till barely moist; set aside.
  3. Heat oil in skillet over low heat. Add in garlic; saute/fry 2 min. Stir in curry pwdr and cumin. Remove from heat; add in the spinach, stirring well.
  4. Position knife blade in food processor bowl; add in spinach mix, broth, yogurt, and salt. Process till smooth. Spoon into a small bowl.
  5. To serve, divide soup among 4 individual bowls. Carefully spoon 9 dollops (about 1 tsp. each) of spinach puree in a circle on top of each serving; pull the tip of a sharp knife through dollops to make swirl patterns.
  6. This recipe yields 4 servings.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 286g
Recipe makes 4 servings
Calories 119  
Calories from Fat 53 45%
Total Fat 6.03g 8%
Saturated Fat 3.11g 12%
Trans Fat 0.0g  
Cholesterol 18mg 6%
Sodium 321mg 13%
Potassium 576mg 16%
Total Carbs 10.43g 3%
Dietary Fiber 1.8g 6%
Sugars 7.52g 5%
Protein 7.0g 11%

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