Ingredients
- 2 c. cubed peeled seeded cucumber
- 2 c. plain low-fat yogurt divided
- 1/2 c. no-salt-added chicken broth
- 2 Tbsp. sliced green onions
- 1/8 tsp salt
- 1 Tbsp. chopped purple onion
- 1/2 lb fresh spinach
- 1 tsp extra virgin olive oil
- 2 x garlic cloves chopped
- 1 tsp curry pwdr
- 1/2 tsp grnd cumin
- 1/3 c. no-salt-added chicken broth
- 1/4 c. plain low-fat yogurt
- 1/8 tsp salt
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Cucumber Yogurt Soup With Curried Spinach Swirl
Servings: 4
Directions
- 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.
- 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.
- 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.
- Position knife blade in food processor bowl; add in spinach mix, broth, yogurt, and salt. Process till smooth. Spoon into a small bowl.
- 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.
- This recipe yields 4 servings.
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