Spinach and yoghurt soup
📷 Ewan Munro from London, UK · CC BY-SA 2.0
Translated from Portuguese. See the original
Creamy and fresh, with a tangy touch.
Ingredients
Servings
- 400 g of spinach
- 1 potato
- 1 onion
- 800 ml of vegetable stock
- 150 g of natural yoghurt
- 2 tablespoons of olive oil
- Salt to taste
Allergens
Milk and lactoseAutomatic estimate: always check product labels.
Method
- Sauté the onion in the olive oil and add the potato and stock
- Cook for 12 minutes and add the spinach
- Cook for another 3 minutes and blend
- Off the heat, add the yoghurt and serve
Reviews
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