Yogurt or Buttermilk Soup With Spinach and Grains

Name: Yogurt or Buttermilk Soup With Spinach and Grains
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 pureed 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; ⅔ 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

Servings: persons

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 pureed 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
⅔ 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

1
Place the cucumber in a bowl and sprinkle with salt.
2
Toss and place in a strainer set over the bowl.
3
Allow to drain for 15 minutes.
4
Rinse if desired and drain on paper towels.
5
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.
6
Rinse with cold water and squeeze out excess moisture.
7
Chop medium-fine.
8
Combine all the ingredients in a bowl.
9
Thin out with ice water if desired.
10
Season to taste with salt and pepper.
11
Chill for one hour or longer.

2119

kcal

Calories

230

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Yogurt or Buttermilk Soup With Spinach and Grains falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!