Riverford Wicked Leeks
Chilled spinach, yoghurt and mint soup recipe image

Print 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.


  • 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


  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.
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