Soups & stews
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 use that instead or as well as spinach, removing the tough white stems.
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
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Step 1
In a pan of boiling water, cook the spinach or chard leaves for 2 minutes, until just wilted.
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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.
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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.
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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.
