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Cold Spinach Herb Soup

Cold Spinach Herb Soup

A refreshing Cold Spinach Herb Soup made with fresh greens and herbs, perfect for hot summer days.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 2 hours 25 minutes
Servings: 4 servings servings
Course: Appetizer
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 6 cups Fresh Baby Spinach, packed tightly, washed and dried
  • 1/2 cup Fresh Parsley, flat-leaf or curly
  • 1/4 cup Fresh Mint Leaves
  • 3 tablespoons Fresh Chives, finely chopped
  • 3 cups Vegetable Broth, low sodium preferred
  • 1 cup Greek Yogurt, plain and full fat
  • 2 tablespoons Lemon Juice, freshly squeezed
  • 2 small Garlic Cloves, minced or pressed
  • 2 stalks Green Onions, whites and light green parts only
  • 2 tablespoons Extra Virgin Olive Oil, high quality
  • Salt and Pepper, to taste
  • 1/2 medium Cucumber, peeled and diced

Method
 

  1. Wash and dry all vegetables and herbs thoroughly.
  2. Sauté minced garlic and chopped green onions in olive oil over medium heat for about two minutes until soft.
  3. Add vegetable broth to the pot and bring to a gentle simmer.
  4. Add fresh baby spinach and stir for thirty seconds until wilted but bright green.
  5. Remove from heat and pour contents into a high-speed blender.
  6. Add parsley, mint, chives, and diced cucumber to the blender and blend until smooth.
  7. Add Greek yogurt and lemon juice, pulse until fully incorporated.
  8. Season with salt and pepper to taste.
  9. Pour soup into a bowl or jars, cover, and refrigerate for at least two hours.
  10. Before serving, stir the soup and pour into chilled bowls, garnishing with olive oil and extra herbs.

Notes

Use cold broth to speed up chilling. A high-powered blender ensures a smooth texture. Adjust seasoning at the end.