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Home > Soups - Stews > Vegetable
Cucumber-Yogurt Soup With Curried Spinach Swirl
Yields: 4 servings
Ingredients:
- 2 cups peeled, seeded, cubed cucumber
- 2 cups plain low-fat yogurt, divided
- 1/2 cup no-salt-added chicken broth
- 2 tablespoons sliced green onions
- 1/8 teaspoon salt
- 1 tablespoon minced purple onion
- 1/2 pound fresh spinach
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/3 cup no-salt-added chicken broth
- 1/4 cup plain low-fat yogurt
- 1/8 teaspoon salt
For the soup, position knife blade in food processor bowl; add cucumber, 1 cup yogurt, and next 3 ingredients. Process until smooth; pour into a bowl. Stir in remaining 1 cup yogurt and purple onion. Cover and chill 3 hours.
For the spinach puree, remove stems from spinach; wash leaves. (Do not pat dry.) Place in a large skillet over medium heat; cover and cook 7 minutes or until spinach wilts, stirring occasionally. (Do not add water.) Press spinach between paper towels until barely moist; set aside.
Heat oil in skillet over low heat. Add garlic; saute 2 minutes. Stir in curry powder and cumin. Remove from heat; add the spinach, stirring well.
Position knife blade in food processor bowl; add spinach mixture, broth, yogurt, and salt. Process until smooth. Spoon into a small bowl.
To serve, divide soup among 4 individual bowls. Carefully spoon 9 dollops (about 1 teaspoon each) of spinach puree in a circle on top of each serving; pull the tip of a sharp knife through dollops to make swirl patterns.
Nutrition information: Calories from fat 29%, Cholesterol 9 mg, Sodium 340 mg
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