Chilled Spinach and Cucumber Soup Recipe
This Chilled Spinach and Cucumber Soup is a refreshing, nutritious, and light dish that’s perfect for summer evenings or as a starter for a light dinner. The delicate blend of spinach, cucumber, and a variety of fresh vegetables, seasoned with paprika and tangy balsamic vinegar, offers a rejuvenating experience. The addition of yogurt provides a creamy texture, while the toasted pine nuts on top give a lovely crunch. Let’s dive into this healthy, vegetarian, and wonderfully cooling soup that’s easy to prepare!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Spinach Leaves (Palak) | 1 bunch |
| Cucumber (peeled and chopped) | 1 |
| Carrot (Gajjar, peeled and chopped) | 1 |
| Garlic (clove) | 1 |
| Ginger (chopped, 1/2 inch) | 1/2 inch |
| Green Chilli | 1 |
| Onion (chopped) | 1 |
| Paprika powder | 1/4 teaspoon |
| Curd (Dahi / Yogurt) | 2 tablespoons |
| Balsamic Vinegar | 1 tablespoon |
| Extra Virgin Olive Oil | 1 teaspoon |
| Pine nuts (peeled) | 2 tablespoons |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 3 g |
| Carbohydrates | 12 g |
| Fat | 8 g |
| Fiber | 2 g |
| Sodium | 150 mg |
| Vitamin A | 2800 IU |
| Vitamin C | 25 mg |
| Calcium | 60 mg |
| Iron | 2 mg |
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Servings:
- Servings: 4
Cuisine:
- Cuisine Type: Continental
Course:
- Course Type: Dinner
Diet:
- Diet Type: Vegetarian
Instructions:
-
Prepare the Spinach:
Start by thoroughly cleaning and washing the spinach leaves. Once cleaned, roughly chop the spinach and set it aside. -
-
Blanch the Spinach:
In a saucepan, bring 2 cups of water to a boil, adding a pinch of salt for seasoning. Once boiling, add the spinach leaves to the water and blanch them for about 2 minutes. Once done, immediately transfer the spinach into a bowl of iced water to halt the cooking process. Let it rest in the iced water for another 2 minutes. -
Blend the Vegetables:
While the spinach is cooling, prepare the other vegetables. Add the chopped cucumber, carrot, garlic, ginger, green chilli, and onion into a blender. Drain the spinach in a colander, reserving a little bit of the iced water. Add the spinach and 1/2 cup of iced water to the blender and blend everything until smooth. -
Season the Soup:
Once the mixture is smooth, add the yogurt, balsamic vinegar, paprika, and a pinch of black pepper. Blend again to combine all the ingredients. Taste and adjust seasoning with salt and pepper to your liking. If the soup is too thick, you can adjust the consistency by adding a little more iced water or plain water. -
Chill the Soup:
Transfer the blended soup into a bowl or container, cover it with cling film, and place it in the refrigerator. Let the soup chill for about 1 hour, allowing all the flavors to meld and intensify. -
Toast the Pine Nuts:
While the soup is chilling, toast the pine nuts. Place them in a dry skillet over low heat and roast for 4-5 minutes until they are lightly browned and fragrant. Keep an eye on them to avoid burning. -
Serve the Soup:
Once the soup is chilled, remove it from the fridge. Serve the chilled spinach and cucumber soup in bowls. Drizzle a little extra virgin olive oil on top, and finish with a sprinkle of toasted pine nuts for added flavor and texture.
Tips for the Best Chilled Spinach and Cucumber Soup:
- Blanching the spinach helps preserve its bright green color and retains its nutrients. Make sure to transfer it quickly to the ice water to stop the cooking process.
- For a creamier texture, you can use a bit more yogurt or even swap the yogurt with sour cream.
- Adjust the spice level by adding more or fewer green chilies, depending on your taste.
- The pine nuts can be substituted with other nuts like walnuts or almonds if preferred.
- If you prefer a stronger vinegar flavor, add a bit more balsamic vinegar according to your taste.
Why You’ll Love This Recipe:
This chilled soup is the perfect balance of freshness and creaminess. The spinach provides a rich source of iron and vitamins, while the cucumber adds hydration and a cooling effect—making it ideal for warm days. The garlic, ginger, and green chili give it a gentle kick, and the balsamic vinegar brings a tangy depth to the flavor profile. Top it all off with crunchy pine nuts, and you have a delightful soup that’s as nutritious as it is refreshing.
Enjoy your chilled spinach and cucumber soup as an appetizer, or serve it alongside a light salad for a wholesome dinner. It’s a dish that’s simple to prepare, packed with healthy ingredients, and full of vibrant flavors!
Frequently Asked Questions (FAQs):
Can I make this soup ahead of time?
Yes! This soup actually tastes better after chilling for a few hours, so it’s a perfect make-ahead dish. Prepare it the day before and let it rest in the fridge overnight.
Can I add other vegetables?
Absolutely! You can add vegetables like celery, zucchini, or even a handful of fresh herbs like mint for an added flavor twist.
Can I make this soup vegan?
Yes, simply swap the yogurt for a non-dairy alternative such as coconut yogurt, and ensure your pine nuts are roasted without butter.
With its vibrant green color and a refreshing taste, Chilled Spinach and Cucumber Soup is bound to become a favorite in your home. It’s a perfect way to enjoy the freshness of summer vegetables while indulging in something nutritious and satisfying!
