I hate salad. But I love soup.
And yet, I rarely make it during summer.
The winter is a different story. Every most Sundays, I’ll make a giant batch of soup that will last us for a few days. It’s satisfying, delicious – and healthy.
But in the summer, I forget all about them and begrudgingly opt for salads – kale ones, breakfast ones, and the yellowtail sashimi one from Hillstone (my favorite of them all).
When a huge container of spinach was a day away from being garbage, I found this chilled spinach soup recipe and promptly made it.
It was delicious. It was refreshing.
But for me, it was also terribly bland.
After tweaking the recipe over a few weeks, I’ve finally nailed it.
This chilled spinach soup is cool, tangy, and perfect for summer. And while it does require a little bit of cooking, it’s worth it.
INGREDIENTS
- 1 tablespoon ghee
- 2-3 cloves of garlic
- 1/2 teaspoon of ginger
- 1 small onion
- 1 ½ pounds fresh spinach, rinsed well and finely chopped
- ½ cup chopped cilantro (substitute with basil if you hate cilantro)
- 3 cups vegetable stock
- 1 cup Greek yogurt
- 1/4 cup goat cheese
- Salt and freshly ground pepper
- 1 tablespoon garam masala
- Juice of half a lemon
DIRECTIONS
- In a Dutch oven, melt ghee and add the garlic, ginger, and onion. Sautée until the garlic is a golden brown.
- Add the spinach and cilantro, and cook until wilted. Add all spices and chicken stock and bring to a boil, and then reduce to a simmer for 10 minutes.
- While soup is cooking, whip the Greek yogurt and goat cheese into a smooth mixture. Set aside.
- Once soup has simmered, purée using an immersion blender or in a high-powered one. Allow the soup to come to room temperature.
- Once soup has cooled, stir in the Greek yogurt and goat cheese mixture.
- Refrigerate until serving. Stir in lemon juice immediately before serving. Enjoy!
