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Sponsored by: Riverford Organic Vegetables
Chilled Spinach, Yoghurt And Mint Soup
| Published: 11th July 2011 08:58 |
Preparation Time: 10 minutes plus chill
Cooking Time: 2 minutes
Serves: 4 people
Ingredients
- 250g spinach, stalks removed
- 200-300ml chilled veg stock
- 1 clove garlic, peeled + chopped
- 500g plain yoghurt (whole or low fat are both fine to use)
- 3 tsp dried mint
- a few fresh mint leaves, shredded
- freshly grated nutmeg, to taste
Instruction
- In a pan of boiling water, cook the spinach or chard leaves for 2 mins, until just wilted.
- Drain and immediately refresh in a bowl of very cold water. Drain again, then squeeze any excess moisture from the leaves with your hands. Place in a food processor with the garlic, yoghurt and dried mint. Blitz, gradually adding enough stock until the soup is smooth and has your preferred consistency. Season well with salt and pepper to taste.
- Transfer to a bowl and chill for an hour or two. Serve sprinkled with the fresh mint leaves and a little grated nutmeg.
Courtesy of http://www.riverfordsacrewell.co.uk/
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