Creamy Indian Yogurt Soup Recipes

SPINACH AND YOGURT SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Add the onion, and cook until tender, stirring occasionally. Stir in the flour, salt, tarragon, nutmeg and cayenne, and heat until fragrant. Stir in spinach (undrained) and chicken broth. Bring to a boil, then reduce heat to low, and simmer for about 15 minutes.
• Remove the soup from the heat, and puree in a food processor or blender in batches. Return to the saucepan, and whisk in yogurt. Heat through, but do not boil. Taste and adjust seasonings if necessary. Ladle into bowls, and float a lemon slice on top of each serving.

POTATO/YOGURT SOUP

Steps:

• First peel and slice potatoes and rinse in cold water.
• Place potatoes in a heavy large pan and cover with water, just to cover.
• Boil until soft but not mushy.
• Pour about half of the water off of the potatoes, but save half, the starch that boils off the potatoes helps the soup to thicken and holds more nutrients.
• Add yogurt and spices and simmer 5-10 minutes to let the flavors mingle, and serve.
• I like a little shredded cheese in mine, Grew up with Cheddar, but like Mozzarella now.