Monday, August 8, 2011

My Georgia Monday: Spinach and Yogurt Soup Recipe

This is my Mom's recipe :)
Spinach and Yogurt Soup

9-10 cups water
2 cubes chicken bullion
20 oz spinach (I buy 2 10 oz packages)
1/2 bunch cilantro, chopped (reserve a few leaves for topping, optional)
1 onion, minced
1 garlic clove, chopped
2-3 medium potatoes, peeled and cut in cubes
1 1/2 cup plain yogurt (I use FAGE Total 0 % Greek yogurt sold at Walmart)
1 tbs plain yogurt for topping (optional)
2 eggs, well blended
salt to taste
olive oil

Boil potatoes in a large pot in 9-10 cups water.  After potatoes are really soft, add spinach and bullion cubes.  Cook for about 5 more minutes (now you should have about 8 cups of water left).
In a skillet saute  onion and garlic in olive oil.  Add to the mixture above.
Add chopped cilantro and salt.
In a small mixing bowl, blend 2 eggs and yogurt together.  Take the pot off the heat and stir the eggs and yogurt to the mixture.

Optional step:
Process it all in the food processor, top with 1 Tbs yogurt and a few leaves of cilantro.

This soup can be served warm or cold.  Perfect for hot summer days or St. Patrick's Day.  Very healthy too.

EDIT: How could I forget to mention that my children loved this soup?!  Luckily, they like spinach (because of Pop-eye the Sailor perhaps?), broccoli, green beans, cauliflower, carrots.  All raw.  However when it comes to cooked dishes it gets very tricky.  So I was very pleased that both Cordell and Nina asked for seconds.  And Mr. Wonderful is not picky about his food at all.  So, definitely be fixing this again. 

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