15 ml (1 tbsp) oil
1 large onion, sliced
700 g (1 1/2 lb) spinach, washed and picked over
1 clove garlic, crushed
1 litre (1 1/4 pt) chicken stock
300 ml (1/2 pt) yoghurt
salt and pepper
1 large onion, sliced
700 g (1 1/2 lb) spinach, washed and picked over
1 clove garlic, crushed
1 litre (1 1/4 pt) chicken stock
300 ml (1/2 pt) yoghurt
salt and pepper
method
1. Heat the oil, add the onion and cook until it has just softened but not browned.
2. Add the spinach and garlic and stir.
3. Add the stock, bring to the boil and then simmer, covered, for 15 minutes.
4. Liquidize the soup, adding the yoghurt slowly.
5. Adjust the seasoning.
6. Serve hot or cold.
7. Use well-thawed frozen spinach if you prefer, about 450 g (1 lb) would do.
2. Add the spinach and garlic and stir.
3. Add the stock, bring to the boil and then simmer, covered, for 15 minutes.
4. Liquidize the soup, adding the yoghurt slowly.
5. Adjust the seasoning.
6. Serve hot or cold.
7. Use well-thawed frozen spinach if you prefer, about 450 g (1 lb) would do.
serving amount
serves 6
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