Cucumber-Yogurt Soup With Curried Spinach Swirl

Submitted by admin on Mon, 08/17/2009 - 22:25
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Summary

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RecipesVegetable

Description

Cucumber-Yogurt Soup With Curried Spinach Swirl

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

Instructions

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.