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Cucumber-Yogurt Soup With Curried Spinach Swirl

Cucumber-Yogurt Soup With Curried Spinach Swirl


  • 2 cups peeled seeded, cubed cucumber
  • 1/4 cup plain low-fat yogurt
  • 1/3 cup no-salt-added chicken broth
  • 1/2 teaspoon ground cumin
  • 1 teaspoon curry powder
  • 2 cloves garlic minced
  • 1 teaspoon olive oil
  • 1/2 pound fresh spinach
  • 1 tablespoon minced purple onion
  • 1/8 teaspoon salt
  • 2 tablespoons sliced green onions
  • 1/2 cup no-salt-added chicken broth


  • 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.