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Spinach Soup with Greek Yogurt in a Mug

04.25.2013 · Posted in Recipes, Soups

Spinach SoupYou can’t get much healthier than fresh baby spinach soup with Greek Yogurt laced with plenty of fresh dill.  This is pure comfort food and all homemade!  Often I grab a mug of some soupy concoction for a quick lunch.  It may be tomato soup, chicken noodle or minestrone but always homemade so I know what is in it.  Fresh vegetables in season are just the ticket to a quick, delicious and nutritious soup like this spinach soup… loaded with iron and vitamins.  A mug lends a little portion control which is my major food challenge.  Even healthy food can be fattening if you over-do-it.

Spinach was pretty common in our house when I was a kid.  The Popeye cartoon series was all the rage then and parents exploited it so we had no choice but to eat it and learn to like it.  Mom drizzled a little vinegar on canned spinach to give it a little bright flavor and she  made fresh spinach frittatas (quasado) and spinach salads which were full of flavor. Early exposure is the trick to teaching children to eat vegetables.  Growing your own vegetables with the kids is another way to develop their taste for vegetables.  They’ll love eating what they have helped to grow…back in the day, we certainly did.

Ingredients:

  • 1 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 small potato, peeled and sliced thin (or shredded)
  • 1 package prewashed baby spinach (about 12 oz.)
  • 3 cups vegetable stock (homemade is best)
  • 1 Tbsp. fresh dill, chopped
  • juice of half a lemon
  • salt and pepper
  • Greek yogurt or creme fraiche to garnish

Method:

  1. Warm a stock pot over medium heat, add oil and when oil is warm add garlic.  Saute for 30 seconds and add potato.  Salt and pepper lightly and cook until potato starts to soften.
  2. Add all the spinach at once and stir fry until its soft.  Add the vegetable stock and bring to a lively simmer.
  3. When the potatoes are done, remove from heat, stir in the fresh dill and lemon juice.  Whiz with an immersion blender or puree in a blender or food processor.
  4.  Taste and add more salt and pepper if needed.
  5. Garnish with a spoonful of Greek yogurt and a sprinkle of dill.
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3 Responses to “Spinach Soup with Greek Yogurt in a Mug”

  1. Hi thanks for stopping by my blog and liking my blueberry muffins. I love spinach soup e’xept have never had it in a cup. You have a nice blog with lovely recipes. Have a pleasant week!

  2. Great work.Really appreciable!!!!!!!!!!!!!Thanks a lot.

  3. Thanks for the comment and visit.

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