Spinach Soup

This gloriously green soup makes the perfect light lunch.

  • 15 mins
  • Serves 2
  • Vegetarian
  • Gluten Free
  • Beginner


100g Yeo Valley Organic salted butter

2 onions, chopped

400g baby spinach

4 cloves of garlic, sliced

1-inch fresh ginger, sliced

1 ltr stock

2 tbsp Yeo Valley Organic natural yogurt


  1. Melt the butter in a large pot.
  2. Peel and chop the onion into small pieces and sauté in the pan.
  3. After 3-4 minutes add the garlic and the ginger and cook for a further minute or two.
  4. Now add the spinach and move it about so it cooks quickly.
  5. Add the hot stock and cook for about 2 minutes.
  6. Whizz up in a blender until very smooth. Mix in the yogurt.
  7. Check the seasoning and serve in hot bowls.

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