The Best Guide for the NN12 Area

Chilled Spinach, Yoghurt And Mint Soup

This is a lovely, fresh vegetarian soup for the hot summer months, with the earthines of spinach set off by sharp mint and tangy yoghurt. For a slightly different take, if you have chard in your veg box use that instead or as well as spinach, removing the tough white stems.

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Ingredients

• 250g spinach, stalks removed
• 1 garlic clove, chopped
• 500g plain yoghurt
• 3 tsp dried mint
• 200-300ml chilled veg stock
• a few fresh mint leaves, shredded
• fresh nutmeg, grated, to taste
• salt & pepper

Instruction

1. In a pan of boiling water, cook the spinach or chard leaves for 2 minutes, until just wilted.
2. Drain and immediately refresh in a bowl of very cold water. Drain again, then squeeze any excess moisture from the leaves with your hands.
3. 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.
4. 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.riverford.co.uk/

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