Page title and description

Soups & stews
Chilled spinach, yoghurt and mint soup
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 and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
5 min
PT5M
-
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.