Best 20 Yogurt Soup Recipes

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Yogurt soup is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover yogurt, and it can be customized to your liking with a variety of toppings and flavors. Whether you are looking for a warm and comforting soup on a cold day or a light and refreshing meal on a hot day, yogurt soup is a perfect choice.

Here are our top 20 tried and tested recipes!

CHILLED CUCUMBER YOGURT SOUP



Chilled Cucumber Yogurt Soup image

A zesty Mediterranean soup for hot summer nights. Feel free to increase or decrease the amount of lemon and garlic depending on your taste. For a creamier version, throw in a half avocado.

Provided by mbl

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cold Soup Recipes

Time 20m

Yield 4

Number Of Ingredients 9

4 small seedless cucumbers - peeled and grated
1 tablespoon fresh lemon juice
1 bunch fresh mint leaves, chopped
1 bunch fresh dill, chopped
2 cloves garlic, crushed
2 cups plain yogurt
1 tablespoon olive oil
1 teaspoon salt
¼ cup raisins

Steps:

  • Combine the grated cucumber, lemon juice, mint, dill, garlic, yogurt, olive oil, and salt in a large mixing bowl; stir with a large spoon. Pour the mixture into a blender; blend on high speed until smooth. Serve immediately or chill in refrigerator until ready to serve. Divide the soup between four bowls; top each serving with about 1 tablespoon raisins.

Nutrition Facts : Calories 168 calories, Carbohydrate 22.9 g, Cholesterol 7.4 mg, Fat 5.8 g, Fiber 1.7 g, Protein 8.5 g, SaturatedFat 1.8 g, Sodium 676.6 mg, Sugar 14.8 g

CHILLED AVOCADO AND YOGURT SOUP WITH TOMATO SALSA



Chilled Avocado and Yogurt Soup with Tomato Salsa image

Provided by Janet Fletcher

Categories     Soup/Stew     Tomato     Low Fat     Kid-Friendly     Yogurt     Lunch     Avocado     Healthy     Low Cholesterol     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 6 Servings

Number Of Ingredients 17

2 large ripe but firm avocados
1 1/2 cups buttermilk
1 1/2 cups plain yogurt
2 heaping tablespoons chopped cilantro
1 large clove garlic, thinly sliced
1/2 serrano or jalapeño chile, seeds removed for less heat if desired, or more to taste
1/2 teaspoon toasted and ground cumin seeds
1 tablespoon freshly squeezed lime juice
Kosher or sea salt
For the salsa:
1 large plum (Roma) tomato, halved lengthwise, seeded, and cut into 1/4-inch dice
1/4 cup finely minced white onion
2 heaping tablespoons chopped cilantro
1/2 serrano or jalapeño chile, seeds removed for less heat if desired, finely minced
1 small clove garlic, finely minced
Kosher or sea salt
Freshly squeezed lime juice

Steps:

  • Halve and pit the avocados. Set aside half an avocado for the salsa. Put the remaining avocado flesh in a blender with the buttermilk, yogurt, cilantro, garlic, chile, and cumin. Blend until smooth. Taste and add more chile if desired, and then blend again. Transfer to a bowl and stir in enough cold water to thin the soup to a pleasing consistency, about 1/2 cup. Stir in the lime juice, or more to taste, and season with salt. Chill thoroughly.
  • Just before serving, prepare the salsa: In a bowl, stir together the tomato, onion, cilantro, chile, and garlic. Cut the reserved avocado half into 1/4-inch dice and fold it in gently, and then season to taste with salt and lime juice and stir again gently to avoid mashing the avocado.
  • If the soup has thickened in the refrigerator, whisk in ice water to thin it to the desired consistency. Taste for seasoning. Divide among 6 bowls. Top each serving with a spoonful of salsa and serve.

CHILLED ZUCCHINI-YOGURT SOUP WITH FRESH MINT



Chilled Zucchini-Yogurt Soup with Fresh Mint image

This refreshing summer soup is unbelievably easy. You can chill it down quickly in an ice bath (place the bowl with the soup in it into a larger bowl and fill the larger bowl with ice and water). Make sure to strain it for the best texture.

Provided by Martha Rose Shulman

Time 45m

Yield Serves 4 to 6

Number Of Ingredients 10

2 pounds zucchini, sliced
2 cups water
Salt (1 1/2 to 2 teaspoons)
3 cups plain low-fat yogurt
3 tablespoons finely chopped mint
Freshly ground pepper
2 tablespoons fresh lemon juice
1 garlic clove, mashed to a paste in a mortar and pestle, or put through a press (optional)
1 small zucchini, sliced paper-thin
4 mint leaves, cut in thin slivers

Steps:

  • Place the water in the bottom of a saucepan fitted with a steamer and bring to a boil. Place the zucchini in the steamer, set over the boiling water, cover and steam 15 minutes. Remove from the heat and allow to cool for about 5 minutes. Do not drain the steaming water.
  • Place half the zucchini in a food processor fitted with the steel blade, add 3/4 teaspoons salt, and puree until smooth. Add half the steaming water and pulse until smooth. Scrape into a bowl, and repeat with the remaining zucchini and steaming water, and another 3/4 teaspoon salt. Scrape into the bowl with the first batch. Whisk in the yogurt, the chopped mint, pepper, lemon juice, and optional garlic. Taste and adjust salt. Chill, either in the refrigerator or in an ice bath.
  • Strain the cold soup through a medium strainer into a bowl. Use a rubber spatula to press the soup against the strainer and to scrape the soup off the outside of the strainer, to extract maximum flavor and to get as much soup through as you can.
  • Toss the thinly sliced zucchini garnish with a generous pinch of salt and place in a strainer set over a bowl, or in the sink. Let sit for 15 minutes. The zucchini will soften. Rinse and pat dry. Ladle the soup into bowls and garnish with several slices of zucchini and a sprinkle of slivered mint leaves.

Nutrition Facts : @context http, Calories 111, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 3 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 782 milligrams, Sugar 13 grams

CHILLED STRAWBERRY YOGURT SOUP



Chilled Strawberry Yogurt Soup image

I enjoyed a cool berry soup at a restaurant several years ago. The manager gave me some of the ingredients and none of the amounts, so I tinkered with what I had to get this refreshing rendition. -Phyllis Hammes of Rochester, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 3 servings.

Number Of Ingredients 5

1 pound fresh strawberries
1-1/4 cups vanilla yogurt, divided
3 tablespoons confectioners' sugar
2 tablespoons orange juice concentrate
1/8 teaspoon almond extract or 1/2 teaspoon lemon juice

Steps:

  • In a food processor, combine the strawberries, 1 cup yogurt, confectioners' sugar, orange juice concentrate and extract; cover and process until blended. Garnish each serving with a dollop of remaining yogurt.

Nutrition Facts : Calories 174 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 69mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

CHILLED CUCUMBER AND YOGURT SOUP



Chilled Cucumber and Yogurt Soup image

Provided by Food Network

Number Of Ingredients 7

2 tablespoons olive oil
1 clove garlic, sliced
1 onion, small dice
3 seedless cucumbers, peeled, seeded and chopped
4 cups stock, or water
1 1/2 cups yogurt
1 tablespoon chopped dill

Steps:

  • Heat oil over medium high flame and saute garlic and onion until translucent (about 5 minutes). Add cucumbers and cook (stirring) for about 5 minutes more. Add stock and bring to a boil. Reduce heat and simmer about 12 minutes. Let cool to room temperature and puree in blender or food processer. Stir in yogurt and dill. Season with salt and pepper and keep chilled until ready to serve. Serve in chilled bowls.

SPICY CUCUMBER SOUP WITH YOGURT BY SY



Spicy Cucumber Soup with Yogurt by Sy image

This is a wonderful Cold Yogurt Soup for a hot summers day! Try chopping up the cucumbers very fine or leave them on the chunky side! It you chop up the cucumbers real fine and add more water, you then have a good "Yogurt Drink" instead of a soup! Also, other variations for this Cold Yogurt Soup are using chicken stock, buttermilk, sour cream, touch of tabasco... Enjoy!

Provided by SkipperSy

Categories     Southwest Asia (middle East)

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

3 -4 cups yogurt, rich creamy type (not the non-fat yogurt variety)
1/2 cup sour cream
1 cup water
2 large cucumbers, peeled & seeds scooped out and cup up into small pieces
1 scallion, chopped up finely
1 clove garlic, chopped finely
1 -2 tablespoon lemon juice (If using a tangy type yogurt, eliminate or use 1 tablespoon)

Steps:

  • Put cucumbers in a bowl or colander and sprinkle with salt and toss; let stand for about 15-30 minutes
  • Put yogurt, sour cream and about 1 cup water into a bowl and blend till smooth (Like the consistency of buttermilk)
  • Add cucumber, scallion, garlic, lemon, jalapeno pepper to yogurt mixture. Use a motorized hand blender to chop the cucumber finer and leaving some small chunks; not to fine though. (A Braun hand mixer-chopper works well for blending the yogurt in step #2 and this step #3
  • Put into refrigerator to chill
  • Serve cold and topped with any combo of fresh dill, mint leaves, chivesà Mrs. Dash spices and/or salt to taste.

CREAMY INDIAN YOGURT SOUP



Creamy Indian Yogurt Soup image

A fabulous soup for all seasons! Warm in winter or cool in summer, this lightly spiced soup is a wonderful first course or a meal with cucumber salad and naan. Serve warm, though it is also wonderful chilled.

Provided by Sarah Gilmore de Ruiter

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 25m

Yield 8

Number Of Ingredients 12

¼ cup canola oil
2 jalapeno peppers, chopped
1 (3 inch) piece fresh ginger, peeled and minced
4 cloves garlic, minced
2 (32 ounce) containers Greek yogurt
1 tablespoon chili powder
1 tablespoon ground turmeric
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon garam masala
1 teaspoon salt
¼ cup chopped fresh cilantro

Steps:

  • Heat canola oil in a small skillet over medium heat. Cook and stir jalapeno peppers, ginger, and garlic in the hot oil until the garlic is soft and the oil is fragrant, about 5 minutes.
  • Stir yogurt, chili powder, turmeric, coriander, cumin, garam masala, and salt together in a Dutch oven; warm gently over low heat. Fold oil mixture into the yogurt mixture, remove from heat, and top with cilantro.

Nutrition Facts : Calories 373.2 calories, Carbohydrate 12 g, Cholesterol 51 mg, Fat 30.2 g, Fiber 1.1 g, Protein 14.2 g, SaturatedFat 11.9 g, Sodium 451.3 mg, Sugar 9.4 g

ROASTED CARROT SOUP WITH DUKKAH SPICE AND YOGURT



Roasted Carrot Soup with Dukkah Spice and Yogurt image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Vegetarian     Quick & Easy     Yogurt     High Fiber     Dinner     Lunch     Carrot     Winter     Healthy     Low Cholesterol     Potluck     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 12

1/2 cup unsalted, shelled raw natural pistachios
2 tablespoons sesame seeds
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1/2 teaspoon fennel seeds
1/4 teaspoon whole black peppercorns
1 teaspoon kosher salt plus more
2 pounds carrots, peeled, cut into
2 tablespoons (1/4 stick) unsalted butter, melted
Freshly ground black pepper
1 quart vegetable broth
Low-fat plain Greek yogurt

Steps:

  • Toast pistachios in a dry skillet over medium-low heat, stirring occasionally, until golden brown, about 6 minutes. Transfer to a small plate and let cool. Add sesame seeds, coriander seeds, cumin seeds, fennel seeds, and peppercorns to same skillet. Toast, stirring often, until fragrant, 1-2 minutes. Transfer spices to plate with nuts and let cool. Transfer nut and spice mixture and 1 teaspoon salt to a food processor or a mortar and pestle and coarsely grind. DO AHEAD: Dukkah spice blend can be made 1 week ahead. Store airtight at room temperature.
  • Preheat oven to 425°F. Place the carrots on a rimmed baking sheet. Drizzle with melted butter, season to taste with salt and pepper, and toss to coat. Roast until the carrots are tender and just beginning to brown, about 25 minutes. Let the carrots cool slightly.
  • Transfer the carrot mixture to a blender. Add the vegetable broth. Blend mixture until soup is very smooth, 1-2 minutes. Pour the soup into a medium saucepan and bring to a gentle simmer over medium heat, stirring occasionally. Add water by 1/4-cupfuls to soup for a thinner consistency, if desired. Season soup to taste with salt and pepper.
  • Divide hot soup among bowls. Spoon a dollop of yogurt into center of each. Sprinkle with dukkah.

CURRIED POTATO AND SPINACH SOUP WITH ONION SALSA AND MINTED YOGURT



Curried Potato and Spinach Soup with Onion Salsa and Minted Yogurt image

Provided by Peter Gordon

Categories     Leafy Green     Herb     Mustard     Onion     Potato     Vegetable     Sauté     Quick & Easy     Cauliflower     Spinach     Fall     Simmer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 29

Mustard-onion salsa
4 cups chopped red onions (about 2 large)
1 1/2 tablespoons sunflower oil or canola oil
1 teaspoon nigella seeds*
1 teaspoon black mustard seeds
1 teaspoon yellow mustard seeds
2 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
Curry oil
3 tablespoons sunflower or canola oil
4 teaspoons curry powder
Minted yogurt
2/3 cup Greek yogurt
2 green onions, thinly sliced
2 tablespoons chopped fresh mint
Soup
2 tablespoons olive oil
1 small head of cauliflower, halved, cored, cut into 1/3-inch-thick slices, broken into pieces (about 3 cups)
1 medium white onion, chopped
3 tablespoons curry leaves
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 pound Yukon Gold potatoes, peeled, cut into 1/2-inch cubes (about 3 cups)
1 tablespoon turmeric
4 1/2 cups vegetable broth
6 bay leaves
1 9-ounce bag baby spinach leaves
1 14- to 16-ounce container firm tofu, drained, cut into 1/2-inch cubes
Chopped fresh parsley

Steps:

  • For mustard-onion salsa:
  • Combine first 5 ingredients in heavy medium saucepan. Cook over medium-high heat until onions begin to soften, stirring frequently, about 4 minutes. Reduce heat to low, cover, and cook until onions are very soft, stirring occasionally, about 40 minutes. Add lemon juice and lemon peel; cook uncovered until most liquid is evaporated, stirring often, about 10 minutes. Season with salt and pepper. Can be made 1 day ahead. Cover and chill. Rewarm before serving.
  • For curry oil:
  • Cook oil and curry powder in heavy small skillet over medium-high heat until curry powder darkens slightly, about 1 minute. Transfer to small pitcher. Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before serving.
  • For minted yogurt:
  • Mix yogurt, green onions, and chopped mint in medium bowl. Cover and chill. Can be made 6 hours ahead. Keep chilled.
  • For soup:
  • Heat oil in heavy large pot over high heat. Add next 5 ingredients. Cook until onion and cauliflower begin to brown, stirring often, about 5 minutes. Add potatoes; stir 2 minutes. Add turmeric and stir 1 minute. Add broth and bay leaves. Bring to boil, reduce heat to medium, and simmer until vegetables are tender, about 10 minutes. Add spinach and stir until wilted, about 1 minute. Add tofu; heat until warmed through, about 1 minute. Season with salt and pepper. Discard bay leaves.
  • Divide soup among 6 bowls; sprinkle with chopped parsley. Serve salsa, curry oil, and minted yogurt alongside.
  • *Nigella seeds are pungent and peppery, from a flowering plant of the same name. Also called kalonji or black onion seeds. Available at indianfoodsco.com.

CHILLED CUCUMBER-YOGURT SOUP WITH RADISHES



Chilled Cucumber-Yogurt Soup with Radishes image

Categories     Soup/Stew     Blender     Dairy     Ginger     No-Cook     Quick & Easy     Yogurt     Curry     Cucumber     Radish     Summer     Chill     Bon Appétit

Yield Serves 6

Number Of Ingredients 8

2 1/4 cups plain yogurt
1 1/4 pounds pickling cucumbers, trimmed, peeled, cut into 1-inch pieces.
2 garlic cloves, minced
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1 1/2 teaspoons curry powder
1/4 teaspoon (generous) ground ginger
Thinly sliced radishes

Steps:

  • Combine yogurt, cucumbers, garlic, salt, cumin, curry and ginger in blender. Puree until smooth. Strain through fine sieve into large bowl. Refrigerate until well chilled, about 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
  • Ladle soup into bowls. Top with radishes and serve.

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 TOMATO AND YOGURT SOUP



Cold Tomato and Yogurt Soup image

Provided by Food Network

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 7

4 cups tomato juice
2 cups plain yogurt
1/4 cup lemon juice
2 tablespoons olive oil
Salt and pepper to taste
1/2 teaspoon chili powder (optional, or add more if desired)
Freshly chopped cilantro for garnish

Steps:

  • In a large bowl combine all of the ingredients except cilantro. Chill for a few hours before serving. Serve in chilled bowls and garnish with cilantro.

MOROCCAN LENTIL SOUP WITH YOGURT



Moroccan Lentil Soup with Yogurt image

I like this lentil soup because it includes a couple of veggies too. The red lentils are specified in the recipe because they are smaller, rounder, and they do not have the seed coat of brown lentils. However, you can substitute brown lentils if necessary. I just love the spices in this! This is a long list of ingredients, but it involves very little effort. You should be able to have it on the table in an hour or so.

Provided by breezermom

Categories     Spinach

Time 1h

Yield 7 1/2 cups

Number Of Ingredients 21

8 spinach, leaves (use large ones)
1 medium onion, chopped
2 tablespoons olive oil
1 carrot, scraped and sliced
2 garlic cloves, minced
6 cups chicken broth
1 cup red lentil
1 cup tomatoes, peeled, seeded, and chopped
4 green onions, sliced
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1 bay leaf
2 teaspoons ground ginger
2 teaspoons ground turmeric
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 cup fine egg noodles, uncooked
1/2 cup plain yogurt

Steps:

  • Remove the stems from the spinach; wash the leaves thoroughly, and pat dry. Cut into thin strips. Set aside.
  • Saute onion in olive oil in a large saucepan over medium-high heat, stirring constantly, until tender. Add the sliced carrot and garlic, and saute, stirring constantly, until crisp-tender. Add the chicken broth and the next 13 ingredients (up to the salt -- leave out the noodles, reserved spinach, and yogurt). Bring to a boil. Partially cover, and reduce heat. Simmer 20 minutes or until the lentils are tender.
  • Stir in the reserved spinach and noodles; cook, partially covered, 7 minutes or until noodles are done. (Depends on the noodles you picked!). Remove and discard the bay leaf.
  • Ladle soup into individual bowls. Top each serving with a dollop of yogurt.

CHILLED YOGURT-SPINACH SOUP WITH SHRIMP



Chilled Yogurt-Spinach Soup with Shrimp image

Greek yogurt and cucumbers make a healthful chilled soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 5 cups

Number Of Ingredients 11

1 1/2 cucumbers (about 1 pound), peeled, seeded, and cut into 1-inch pieces
2 containers (7 ounces each) plain low-fat Greek yogurt (2 percent)
1 3/4 cups low-sodium store-bought chicken broth
2 scallions (white and pale-green parts cut crosswise into 1/2-inch pieces, dark-green parts julienned)
Coarse salt and freshly ground pepper
1 tablespoon olive oil
2 cloves garlic, minced
5 ounces baby spinach
1 tablespoon finely chopped plus 1 teaspoon red onion
1 tablespoon plus 1 teaspoon, freshly squeezed lemon juice
1 pound rock shrimp, rinsed well

Steps:

  • Stir together cucumbers, half the yogurt, 3/4 cup broth, the pieces of scallions, and 1 teaspoon salt; season with pepper. Heat oil in a large skillet over medium heat until hot but not smoking. Add garlic; cook until just golden, about 1 minute. Add spinach; cook, stirring, until wilted, about 3 minutes. Stir into yogurt mixture.
  • Working in batches, puree mixture in a food processor. Transfer to a large bowl, and stir in remaining yogurt, the onion, and lemon juice. Refrigerate, covered, until cold, about 1 hour.
  • Meanwhile, put remaining cup broth, 3/4 cup water, and 1/2 teaspoon salt in a medium saucepan; season with pepper. Bring to a boil. Add the shrimp; cook until pink and cooked through, 2 to 3 minutes. Drain. Refrigerate the shrimp, covered, until cold, about 1 hour. Divide the soup and shrimp among 4 bowls. Garnish with julienned scallions.

Nutrition Facts : Calories 256 g, Cholesterol 178 g, Fat 8 g, Fiber 3 g, Protein 34 g, Sodium 706 g

YOGURT OR BUTTERMILK SOUP WITH SPINACH AND GRAINS



Yogurt or Buttermilk Soup With Spinach and Grains image

This is informed by my yogurt or buttermilk soup with wheat berries from a few weeks ago, but this time I stirred chopped steamed spinach into the refreshing mixture. It's a great soup to keep on hand as summer arrives. For a particularly irresistible version, add some diced avocado.

Provided by Martha Rose Shulman

Categories     soups and stews, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 13

3/4 pound (1 generous bunch) spinach, stemmed and washed in 2 changes of water, or 6 ounces baby spinach, rinsed
1 1/2 cups finely diced cucumber (2 Persian cucumbers)
Salt to taste
5 cups plain low-fat yogurt (free of gums and stabilizers) or buttermilk, or a mixture of the two
1 cup finely diced celery
1 to 2 garlic cloves (to taste), finely minced or puréed with a little salt in a mortar and pestle
2 tablespoons freshly squeezed lemon juice (more to taste)
1 cup cooked barley, spelt, kamut or farro
2/3 cup diced radishes
Freshly ground pepper to taste (optional)
1/2 teaspoon sumac (more to taste)
2 tablespoons chopped cilantro
1 ripe Hass avocado, cut in small dice

Steps:

  • Place the cucumber in a bowl and sprinkle with salt. Toss and place in a strainer set over the bowl. Allow to drain for 15 minutes. Rinse if desired and drain on paper towels.
  • Meanwhile, steam the spinach above 1 inch of boiling water until wilted, 1 to 2 minutes, moving the leaves around with tongs once to ensure that they steam evenly. Rinse with cold water and squeeze out excess moisture. Chop medium-fine.
  • Combine all the ingredients in a bowl. Thin out with ice water if desired. Season to taste with salt and pepper. Chill for one hour or longer.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 4 grams, Carbohydrate 22 grams, Fat 6 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 668 milligrams, Sugar 12 grams

CURRIED SPINACH SOUP WITH YOGURT AND CILANTRO



Curried Spinach Soup with Yogurt and Cilantro image

Categories     Soup/Stew     Sauté     Vegetarian     Yogurt     Spinach     Spring     Healthy     Cilantro     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1 tablespoon olive oil
2 large leeks (white and pale green parts only), chopped
1 tablespoon plus 2 1/2 cups water
2 teaspoons curry powder
2 small white potatoes, peeled, cut into 1/2-inch pieces (about 10 ounces)
1 teaspoon salt
4 cups (packed) fresh baby spinach leaves (about 4 ounces)
2 cups low-fat (1%) milk
1/2 cup plain nonfat yogurt
1/4 cup chopped fresh cilantro

Steps:

  • Heat oil in heavy large saucepan over medium heat. Add leeks and 1 tablespoon water; sauté until leeks are tender, about 5 minutes. Add curry powder and stir 30 seconds. Add remaining 2 1/2 cups water, potatoes and salt and bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 10 minutes. Stir in spinach; simmer until just wilted, about 1 minute. Cool slightly.
  • Working in batches, puree soup in blender until almost smooth. Return soup to same saucepan. Add milk and bring to simmer. Season soup to taste with salt and pepper.
  • Ladle soup into 4 bowls. Whisk yogurt until smooth. Swirl 2 tablespoons yogurt into each bowl. Sprinkle with cilantro and serve.

LENTIL SOUP WITH MINTED YOGURT



Lentil Soup with Minted Yogurt image

Categories     Soup/Stew     Appetizer     Yogurt     Lunch     Mint     Basil     Curry     Lentil     Carrot     Healthy     Cilantro     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 11

1 1/2 tablespoons olive oil
2 medium onions, chopped
2 large carrots, peeled, chopped
3 garlic cloves, minced
4 teaspoons curry powder
1 16-ounce package dried lentils
9 cups (or more) canned low-salt chicken broth or canned vegetable broth
1 1/2 cups plain yogurt
1/4 cup chopped fresh peppermint or other fresh mint
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh basil

Steps:

  • Heat oil in heavy large pot over medium heat. Add onions, carrots and garlic and sauté until vegetables begin to soften, about 10 minutes. Add curry, then lentils and stir 2 minutes. Add 9 cups broth and bring to boil. Reduce heat, cover and simmer until lentils are tender, adding more broth if soup is too thick and stirring occasionally, about 1 hour 15 minutes. Season soup with salt and pepper.
  • Whisk yogurt, mint, cilantro and basil in small bowl to blend. Season herbed yogurt with salt and pepper. (Soup and herbed yogurt can be made 1 day ahead. Cover separately and chill. Bring soup to simmer, thinning with more broth if needed, before continuing.) Ladle soup into bowls. Spoon generous dollops of herbed yogurt atop soup and serve.

CHILLED BEET SOUP WITH YOGURT AND PEPITAS



Chilled Beet Soup with Yogurt and Pepitas image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 8

1 pound roasted or boiled red beets, coarsely chopped
1 cup light coconut milk
2 teaspoons fresh lime juice
1 teaspoon finely grated peeled ginger
1 teaspoon kosher salt
Freshly ground black pepper
4 teaspoons nonfat plain Greek yogurt
4 teaspoons salted, roasted pepitas (hulled pumpkin seeds) or sunflower seeds

Steps:

  • Put the beets, coconut milk, lime juice, ginger, salt and pepper to taste in a blender and puree until very smooth. Transfer to a container and chill until ready to serve, at least 1 hour.
  • To serve, pour about 3/4 cup soup into each of 4 small glasses; top each with 1 teaspoon yogurt and 1 teaspoon pepitas and serve immediately.

CHILLED YOGURT SOUP WITH SPINACH AND CHICKPEAS



Chilled Yogurt Soup With Spinach and Chickpeas image

I don't know if you can call a cold soup comforting, but that's the word that this soup brings to my mind.

Provided by Martha Rose Shulman

Categories     easy, soups and stews, appetizer

Time 10m

Yield Serves four

Number Of Ingredients 11

1 bunch spinach, stemmed and washed, or 12 ounces baby spinach
1 to 2 large garlic cloves (to taste)
Salt to taste
3 cups plain yogurt
1 cup cold water
1 teaspoon cumin seeds, lightly toasted and coarsely ground
1 can chickpeas, drained and rinsed
Freshly ground pepper
Finely chopped dill or parsley for garnish
Optional: 1 to 2 tablespoons extra virgin olive oil
Juice of 1/2 lemon

Steps:

  • Steam the spinach until just wilted, about two minutes. Rinse with cold water, squeeze out excess water and chop. Set aside.
  • In a mortar and pestle, combine the garlic and a generous pinch of salt; mash to a paste. Stir into the yogurt. Add the water, and stir together. Add the cumin seeds, and stir in the spinach and chickpeas. Season to taste with salt and pepper. Chill several hours. If desired, add the lemon juice. Garnish each serving with chopped fresh dill or parsley and an optional drizzle of olive oil.

Nutrition Facts : @context http, Calories 290, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 9 grams, Fiber 9 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 1036 milligrams, Sugar 13 grams

STRAWBERRY YOGURT SOUP



Strawberry Yogurt Soup image

An elegant chilled soup for the summer. This recipe is courtesy of Vita-Mix. If you are using a blender, cut the strawberries in quarters before adding to the container.

Provided by PaulaG

Categories     Strawberry

Time 16m

Yield 4 serving(s)

Number Of Ingredients 5

3 cups strawberries, washed and hulled
1/2 cup pineapple juice, chilled
1 tablespoon sugar or 1 tablespoon splenda sugar substitute
1 cup non-fat strawberry yogurt
1/2 cup ice

Steps:

  • Place all ingredients in Vita-Mix or blender container in order listed.
  • Cover and process until smooth.
  • Serve immediately.

Tips:

  • Choose the right yogurt: Use plain, whole-milk yogurt for a creamy and tangy soup. Greek yogurt can also be used, but it will result in a thicker soup.
  • Use fresh, flavorful vegetables: The vegetables are the star of this soup, so make sure to use fresh, in-season produce. Some good options include carrots, celery, onion, leeks, and potatoes.
  • Add some protein: This soup is a great way to get a serving of protein. Add some cooked chicken, beef, or tofu to the soup for a heartier meal.
  • Season to taste: Don't forget to season the soup to taste. Salt, pepper, and garlic powder are all good options. You can also add a touch of cayenne pepper for a little spice.
  • Serve with your favorite toppings: This soup is delicious on its own, but it can also be served with a variety of toppings. Some good options include croutons, shredded cheese, and chopped fresh herbs.

Conclusion:

Yogurt soup is a delicious and healthy meal that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover yogurt and vegetables, and it can be easily customized to your liking. So next time you're looking for a quick and easy meal, give yogurt soup a try!

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