Curried Spinach Soup With Yogurt And Cilantro

By á-174942

Ingredients

• 1 tablespoon olive oil
• 2 large leeks, white and pale green parts only chopped
• 1 tablespoon water plus
• 2 1/2 cups water
• 2 teaspoons curry powder
• 2 small white potatoes peeled, and cut into 1/2" pieces - (abt 10 oz)
• 1 teaspoon salt
• 4 cups fresh baby spinach leaves - (packed) abt 4 oz
• 2 cups low-fat (1%) milk
• Salt to taste
• Freshly-ground black pepper to taste
• 1/2 cup plain nonfat yogurt
• 1/4 cup chopped fresh cilantro

Details

Servings 4

Preparation

Step 1

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.

This recipe yields 4 servings.

Per serving: calories, 186; total fat, 5 g; saturated fat, 1 g; cholesterol, 5 mg.