Pic of Chilled spinach, yoghurt and mint soup

Chilled spinach, yoghurt and mint soup

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Soups & stews

Chilled spinach, yoghurt and mint soup

Serves 4 15 min
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.


  • 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 and pepper


Prep time: 10 min
Cooking time: 5 min
  • Step 1

    In a pan of boiling water, cook the spinach or chard leaves for 2 minutes, until just wilted.
  • Step 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.
  • Step 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.
  • Step 4

    Transfer to a bowl and chill for an hour or two. Serve sprinkled with the fresh mint leaves and a little grated nutmeg.

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