Best 6 Chilled Yogurt Soup With Spinach And Chickpeas Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Discover a Culinary Delight: Chilled Yogurt Soup with Spinach and Chickpeas**

Embark on a culinary journey with our tantalizing Chilled Yogurt Soup with Spinach and Chickpeas. This refreshing and flavorful soup is a symphony of vibrant flavors and textures, combining the tanginess of yogurt, the earthy sweetness of spinach, and the nutty crunch of chickpeas. Served chilled, this soup offers a delightful contrast to the summer heat and is perfect for a light and healthy meal. Our recipe provides step-by-step instructions to guide you in creating this delectable dish, ensuring a perfect balance of flavors and textures. But that's not all; this article also features a collection of equally enticing recipes that will leave you spoilt for choice. From the aromatic Spiced Lentil Soup to the creamy Avocado and Spinach Soup, and the hearty Roasted Red Pepper and Tomato Soup, you'll find a soup recipe for every occasion and taste preference. Get ready to tantalize your taste buds and embark on a culinary adventure with our diverse selection of chilled and flavorful soups.

Here are our top 6 tried and tested recipes!

GARLIC, SPINACH, AND CHICKPEA SOUP



Garlic, Spinach, and Chickpea Soup image

This exciting combination of ingredients is easy to make! Garbanzo beans, spinach, and potatoes are blended in a richly spiced, creamy vegetable broth base.

Provided by Dale Penny

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
4 cloves garlic, peeled and crushed
1 medium onion, coarsely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 ⅓ quarts vegetable stock
3 medium potatoes, peeled and chopped
1 (15 ounce) can garbanzo beans, drained
1 cup heavy cream
2 tablespoons tahini
2 tablespoons corn meal
½ pound spinach, rinsed and chopped
ground cayenne pepper to taste
salt to taste

Steps:

  • Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander.
  • Mix vegetable stock and potatoes into the pot, and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in the garbanzo beans, and continue to cook until potatoes are tender.
  • In a small bowl, blend the heavy cream, tahini, and corn meal. Mix into the soup.
  • Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.

Nutrition Facts : Calories 388.8 calories, Carbohydrate 39 g, Cholesterol 54.3 mg, Fat 23.5 g, Fiber 6.7 g, Protein 8.2 g, SaturatedFat 10.3 g, Sodium 440.6 mg, Sugar 2 g

MEDITERRANEAN SPINACH CHICKPEA STEW



Mediterranean Spinach Chickpea Stew image

This spinach chickpea stew turns a bag of frozen spinach and some chickpeas into a wholesome one-pot dinner to feed a crowd! There are variations of this spinach stew recipe with tomatoes throughout the Mediterranean and the Middle East. My mom made her spinach stew, Egyptian-style using lean ground beef, but I opted for a vegan option, which is just as hearty and satisfying, thanks to chickpeas!

Provided by Suzy Karadsheh

Categories     Main Course

Time 55m

Number Of Ingredients 16

extra virgin olive oil
1 medium yellow onion ((finely chopped))
4 garlic cloves ((minced))
kosher salt
1 cup san Marzano tomatoes ((with their juices))
2 cups chicken broth ((or vegetable broth))
1 pound frozen spinach ((chopped))
15 ounces canned chickpeas, drained and rinsed
1 cup fresh parsley ((chopped))
1 teaspoon allspice
1 teaspoon coriander
1 teaspoon paprika
1/2 teaspoon red pepper flakes
black pepper
1/2 cup broken vermicelli noodles ((or orzo))
1 lemon ((juice of))

Steps:

  • In a large pot, heat ¼ cup extra virgin olive oil over medium heat until shimmering. Add the onions and garlic and cook, tossing regularly, for 3 to 5 minutes or until softened.
  • Add the tomatoes, spinach, chickpeas, and chicken broth. Add the parsley and season with a good dash of kosher salt and black pepper. Stir in the spices.
  • Bring to a boil of medium-high, then turn the heat down to low and cover partway, leaving part of the top open. Allow the spinach to simmer for 25 minutes over low heat, stirring occasionally.
  • While the spinach stew is simmering, toast the vermicelli. In a small pan, heat about 1 tablespoon olive oil over medium-high. Add the vermicelli and continuously stir to toast it evenly. Vermicelli should turn a nice golden brown, but watch carefully not to over-brown or burn. Remove from heat.
  • Stir in the toasted vermicelli in the spinach stew and cook for another 10 minutes or until the vermicelli noodles are cooked to tender.
  • Remove from the heat and finish with lemon juice and a good drizzle of extra virgin olive oil.

Nutrition Facts : Calories 245.3 kcal, Carbohydrate 42.2 g, Protein 15.4 g, Fat 4 g, SaturatedFat 0.4 g, Sodium 536.8 mg, Fiber 13.5 g, Sugar 7.9 g, UnsaturatedFat 2.2 g, ServingSize 1 serving

SPINACH AND YOGURT SOUP



Spinach and Yogurt Soup image

Make and share this Spinach and Yogurt Soup recipe from Food.com.

Provided by PalatablePastime

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

12 ounces fresh Baby Spinach
1 teaspoon minced garlic
1 large onion, chopped
3 -4 green onions, chopped
1 tablespoon extra virgin olive oil
1/2 cup long grain rice, rinsed
1/4 teaspoon turmeric
salt & freshly ground black pepper
2 1/4 cups plain nonfat yogurt

Steps:

  • Wash and drain spinach; remove any large stems.
  • Cut into strips.
  • Heat oil in large saucepan and saute garlic, onion, and green onions until soft.
  • Stir in rice; add 3 1/2 cups water and the turmeric.
  • Season to taste with salt and pepper.
  • Simmer for 15 minutes, then add spinach, cooking 5-7 minutes more, until rice is tender.
  • Lower heat on soup.
  • Stir yogurt briskly, then add to soup.
  • Stir only to blend, and heat just until soup is heated through.
  • Do not boil, or yogurt will curdle.
  • Serve.
  • As a suggestion, serve with fresh flatbreads with olive oil, olives, lemon wedges, and a plate of fresh herbs.

COLD SPINACH SOUP



Cold Spinach Soup image

Provided by Florence Fabricant

Categories     easy, soups and stews, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons cooking oil
1/2 cup chopped onion
1 1/2 pounds fresh spinach, rinsed well and finely chopped
1/2 cup chopped fresh basil
3 cups chicken stock, thoroughly degreased 1 cup half and half
1/2 cup plain yogurt, well stirred
Salt and freshly ground white pepper
Some basil leaves for decoration

Steps:

  • Heat oil in a large skillet and sautee the onion until soft but not brown. Add the spinach and basil and cook for a minute or two, until the greens are wilted. Stir in the chicken stock.
  • Puree this mixture in a blender or a food processor. Stir in the half and half and allow to cool to room temperature.
  • Stir in the yogurt and season to taste with salt and pepper. Refrigerate until ready to serve.
  • Before serving re-season soup if necessary. Decorate by floating basil leaves on the surface.

Nutrition Facts : @context http, Calories 364, UnsaturatedFat 14 grams, Carbohydrate 17 grams, Fat 30 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 14 grams, Sodium 959 milligrams, Sugar 11 grams, TransFat 0 grams

COLD YOGURT SOUP WITH CHICKPEAS AND BULGUR



Cold Yogurt Soup with Chickpeas and Bulgur image

I made notes about this recipe and a few others at Haci Abdullah's restaurant in Istanbul. It is a cool summer soup using rural staples, and it takes only minutes to make.

Yield serves 6

Number Of Ingredients 6

3/4 cup bulgur
Salt
4 cups plain whole-milk yogurt
2 tablespoons crushed, dried mint
2 garlic cloves, crushed (optional)
One 14-ounce can chickpeas, drained

Steps:

  • Put the bulgur in a pan with 1 cup water and a little salt. Bring to the boil and cook, covered, over very low heat for about 10 minutes, until the water has been absorbed and the grain is tender. Let it cool.
  • Pour the yogurt into a serving bowl, beat in 1 cup cold water, and add the crushed mint and garlic, if using. Season with salt, and mix well. Stir in the drained chickpeas and the bulgur and serve.

SPINACH AND YOGURT SOUP



Spinach and Yogurt Soup image

A good soup for a weekend lunch, accompanied by tuna sandwiches and crisp radishes! Yogurt gives the soup a tart accent.

Provided by Sean

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 11

1 ½ tablespoons butter or margarine
1 medium onion, finely chopped
2 teaspoons all-purpose flour
⅓ teaspoon salt
¼ teaspoon dried tarragon
1 pinch ground nutmeg
1 pinch cayenne pepper
1 (16 ounce) package frozen chopped spinach, thawed
2 cups chicken broth
¾ cup plain yogurt
2 slices lemon, cut in half for garnish

Steps:

  • Melt butter in a large saucepan over medium heat. Add the onion, and cook until tender, stirring occasionally. Stir in the flour, salt, tarragon, nutmeg and cayenne, and heat until fragrant. Stir in spinach (undrained) and chicken broth. Bring to a boil, then reduce heat to low, and simmer for about 15 minutes.
  • Remove the soup from the heat, and puree in a food processor or blender in batches. Return to the saucepan, and whisk in yogurt. Heat through, but do not boil. Taste and adjust seasonings if necessary. Ladle into bowls, and float a lemon slice on top of each serving.

Nutrition Facts : Calories 119.6 calories, Carbohydrate 12.7 g, Cholesterol 14.2 mg, Fat 5.9 g, Fiber 4.1 g, Protein 7.2 g, SaturatedFat 3.3 g, Sodium 340.7 mg, Sugar 5.3 g

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the flavor of the soup.
  • Don't overcook the spinach: It should be wilted but still bright green.
  • Let the soup cool completely before chilling: This will help the flavors to meld.
  • Serve the soup cold or at room temperature: It's delicious either way.
  • Garnish the soup with fresh herbs, a drizzle of olive oil, or a sprinkle of paprika: This will add extra flavor and color.

Conclusion:

Chilled yogurt soup is a delicious, refreshing, and healthy dish that is perfect for a hot summer day. It's also a great way to use up leftover yogurt. With its creamy texture, tangy flavor, and bright green color, this soup is sure to be a hit with everyone. So next time you're looking for a light and easy meal, give this chilled yogurt soup a try. You won't be disappointed.

Related Topics