Soup recipes which include yoghurt

Green Soup

Ingredients

8 cups loosely packed torn spring greens

    (spinach, watercress, etc.)

1 large baking potato, pared and sliced

1 small onion, sliced

3 cups chicken broth

1 1/2 cups plain yoghurt

Chopped toasted pine nuts, optional

 

Recipe

  • Wash and chop greens; put into a large soup kettle with potato, onion and broth.
  • Bring to a boil and simmer 20 minutes. Cool slightly.
  • Puree in a food processor or blender in small batches.
  • Add yoghurt to the last batch before blending. When finished, mix it all together.
  • Serve hot or cold topped with pine nuts.
  • Swirl more yoghurt through the soup before serving, if desired.

 

North Carolina Peanut Soup

Ingredients

1/4 cup chopped onion

1/4 cup chopped celery

1 teaspoon crushed garlic

3 tablespoon unsalted butter

2 teaspoon curry powder

2 tablespoon flour

2 (13 3/4 ounce) cans chicken broth

1/4 teaspoon pepper

1 cup peanut butter

1/2 cup plain yoghurt

2 tablespoon lemon juice

1/2 cup chopped peanuts

1/4 cup chopped parsley

 

Recipe

  • Sauté onion, celery and garlic in butter in medium sized saucepan until tender but not browned, stirring often.
  • Stir in curry powder.
  • Mix in flour until smooth, cook 1 minute stirring constantly.
  • Remove from stove.
  • Add water to chicken broth to make total of 4 cups. Gradually stir into curry mixture until smooth.
  • Stir in pepper.
  • Cook over medium heat, stirring constantly until mixture thickens and boils.
  • Cool slightly. Place broth mixture and peanut butter in blender or processor.
  • Whirl until smooth. Return to saucepan.
  • Bring to boiling, lower heat, cover and simmer 10 minutes.
  • Place yoghurt in small bowl.
  • Gradually stir in some hot soup.
  • Return to saucepan. Gently heat just to serving temperature. DO NOT BOIL.
  • Stir in lemon juice.
  • Ladle into bowls.
  • Sprinkle with chopped peanuts and parsley.

 

Spinach Soup

Ingredients

1 (10 ounce) package fresh or frozen spinach

3 cups milk

1/4 cup butter

1/4 cup flour

3/4 teaspoon salt

1/4 teaspoon nutmeg

1/2 teaspoon white pepper

1/2 pint plain yoghurt

1 tablespoon instant minced onion

1 teaspoon chicken flavor base

 

Recipe

  • Wash and drain spinach, or thaw frozen spinach.
  • Put 1 cup of the milk in blender container.
  • Add spinach, a little at a time, blending until smooth after each addition.
  • In saucepan, melt butter.
  • Stir in flour, salt, nutmeg and pepper.
  • Cook over medium-low heat until bubbly.
  • Stir in spinach mixture.
  • Add remaining milk, yoghurt, onion and chicken flavor base.
  • Cook, stirring constantly, over medium heat, until mixture begins to boil.
  • Reduce heat and simmer, stirring, for 2 minutes.

 

Chilled Cucumber Soup

Ingredients

4 cups peeled, seeded, chopped cucumber

2 cups water

2 cups plain yoghurt

1 clove garlic

Several fresh mint leaves

1 tablespoon honey

1 1/2 to 2 teaspoons salt

1/4 teaspoon dill weed

Chopped scallions (for garnish)

 

  • Put all ingredients except scallions into blender and purée. Serve very cold. Garnish with chopped scallions or chives.

 

Mushroom Soup

Ingredients

8 to 12 ounces fresh mushrooms

1 small onion, sliced thin

1/4 cup butter or margarine

3 1/2 cups milk

1/3 cup flour, mixed to a smooth paste with 1/4 cup cold milk

4 chicken bouillon cubes

Pinch of thyme

1/2 cup plain yoghurt

 

Recipe

  • Brown the mushrooms and onions in butter for about 5 minutes.
  • Add milk, flour paste, chicken bouillon cubes and thyme.
  • Heat over moderate heat, stirring frequently until thickened.
  • Remove from heat. Season with salt and pepper.
  • Stir a bit of the hot soup into the yoghurt.
  • Stir all of the yoghurt mixture into the hot soup. Serve.

 

Corned Beef with Cabbage Soup

Ingredients

1 (3 1/2 to 4 pound) corned beef brisket

8 cups cold water

1 bay leaf

1 cinnamon stick, broken into 2 or 3 pieces

1 tablespoon mixed pickling spices, tied in a square of cheesecloth

2 medium onions, thinly sliced and separated into rings

1 stalk celery, thinly sliced

8 cups hot water

1 small head (about 1 1/2 pounds) green or white cabbage,

    washed and drained

Sour cream or plain yoghurt (optional)

Snipped fresh dill or dried dill (optional)

 

Recipe

  • Rinse corned beef well under cold running water, then place in a 5- to 6-quart lidded pot.
  • Cover with the cold water and bring to a full boil; drain.
  • Add bay leaf, cinnamon stick, pickling spices, onions and celery.
  • Cover with the hot water. Bring to a boil, cover, reduce heat to low, and simmer slowly for 31/2 to 4 hours, or until meat is very tender.
  • Remove corned beef; discard pickling spices and bay leaf.
  • Cut corned beef into thick slices; return to cooking liquid.
  • Shortly before serving, cut cabbage into quarters; slice into thin shreds and add to soup.
  • Bring to a boil and cook, uncovered, for 2 to 3 minutes, just until cabbage is limp but still bright green.
  • Serve immediately in large soup bowls, placing a slice or two of the beef into each bowl and adding some of the vegetables and broth.
  • Top each serving with a dollop of sour cream and fresh or dried dill, if desired.

 

Gila Chicken Soup

Ingredients

2 tablespoons olive oil

8 ounces skinned and boned chicken breast halves, 1/2-inch chunks

1/4 cup finely diced onion

2 garlic cloves, minced 

1 teaspoon ground cumin

1/2 teaspoon chilli powder

1/8 teaspoon ground red pepper

1 (14 1/2 ounce) can chicken broth

1 can black beans, drained and rinsed

1 can Mexican-style stewed tomatoes

3 (6-inch) corn tortillas, halved and cut into 1/2-inch wide strips

2 tablespoons chopped cilantro

6 tablespoons plain low-fat yoghurt

 

Recipe

  • Preheat oven to 450 degrees F.
  • Heat oil in a heavy Dutch oven over medium heat.
  • Add chicken, and cook for 3 to 4 minutes, stirring frequently, until opaque.
  • Stir in onion, garlic, cumin, salt, chilli powder and red pepper.
  • Cook for 1 to 2 minutes, stirring frequently, until garlic and spices are fragrant.
  • Stir in broth, undrained corn, drained black beans and stewed tomatoes.
  • Increase heat to high and bring to a boil.
  • Reduce heat, cover and simmer for 15 minutes.
  • Meanwhile, spread tortilla strips in a single layer on a baking sheet.
  • Bake for 5 minutes, stirring once, until crisp and lightly browned.
  • Stir cilantro into soup and ladle soup into bowls.
  • Top servings with tortilla strips and a tablespoon of yoghurt.

 

Tomato-yoghurt Soup

Ingredients

1 can cream of tomato soup

2/3 cup plain yoghurt

  • Mix ingredients together in a saucepan. Heat over medium heat, stirring constantly, until hot.

 

Orange Bisque

Ingredients

3 cups chicken or vegetable broth, divided

1 large onion, diced

2 teaspoons ground ginger (or 1 tablespoon minced fresh ginger)

1 (15 ounce) can sliced or diced carrots, drained

1 (16 ounce) can cut sweet potatoes in light syrup, drained

1 cup orange juice

Shredded peel of 1 large orange

Salt and pepper to taste

Low-fat sour cream or plain yoghurt to garnish

Thinly sliced green onions for garnish

 

Recipe

  • In a large saucepan, combine 1 cup of the broth with onion and ginger.
  • Cover and cook over medium heat for 5 minutes or until onion is tender.
  • In a food processor or blender, puree the onion-ginger mixture with carrots, sweet potatoes and orange juice.
  • When smooth, return to the saucepan and stir in orange peel and as much broth as necessary to achieve the desired consistency.
  • Season with salt and pepper.
  • Reheat if desired to serve hot, or refrigerate to serve cold.
  • Top with a dollop of sour cream or yoghurt and sprinkle with sliced green onions.

 

Cold Yoghurt Soup

Ingredients

1 large cucumber

2 cups plain yoghurt

2 tablespoons vinegar

1 teaspoon salt

1 clove garlic, pressed, if desired

3 medium tomatoes

1/2 cup finely chopped onion or scallions

 

Recipe

  • Peel cucumber and cut lengthwise into halves. Discard seeds. Cut into chunks.
  • Combine in electric blender or food processor the cucumber, yoghurt, vinegar, salt, garlic and onion.
  • Blanch tomatoes; peel and chop. You can also substitute canned tomatoes.
  • Stir tomatoes into yoghurt mixture.
  • Chill several hours or overnight and serve.
  • Minced cucumber, onions, green pepper and tomatoes can be used as a garnish.

 

Cold Cucumber-Walnut Soup

Ingredients

1 cup shelled walnuts

6 large cucumbers, peeled, seeded, and thinly chopped

2 large cloves garlic, minced

1 quart buttermilk

1 1/2 tablespoons finely minced dill

1 teaspoon salt

1/2 cup finely chopped scallions, including green tops

Juice of 1 lemon

1 1/2 cups plain non-fat yoghurt

1/4 teaspoon white pepper

 

Recipe

  • Place walnuts on a cookie sheet. Roast in a preheated 350 F oven for 15 to 20 minutes.
  • When cool, rub walnuts between your palms to remove skins. Chop and set aside.
  • Mix remaining ingredients together. Put 1/2 to 2/3 of this mixture into a food processor and process until smooth.
  • Return to original bowl.
  • Add walnuts and mix well.
  • Cover bowl and refrigerate at least 4 hours before serving.

 

 

These recipes are brought to you by eat yogurt. Return to main Yoghurt recipes page.