Chilled Yogurt Soup With Spinach And Chickpeas Recipes

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.

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.

Steps:

• Heat the oil in a saucepan and fry the onion, carrot and pepper over a low heat for 5 mins or until softened, but not browned. Add the garlic and fry for 30 seconds more.
• Tip in the tomatoes, then fill the can with water and pour into the pan, too. Add the Knorr Smoked Chilli & Tomato Stock Pot and 500ml more water. Bring to a simmer and cook for 10 mins. If you would like a less textured soup, blend the soup with a stick blender until smooth.
• Stir in the chickpeas, crushing some of them with a potato masher, then cook for another 10 mins. To serve, ladle into four bowls, swirl through some yogurt and scatter the coriander or mint on top.

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.

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.