Mediterranean Herb Soup

Turmeric and Greek yogurt combine to make a fragrant soup you can eat hot or cold. 

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4 cloves garlic, chopped
1/2 yellow onion, chopped
1 tablespoon olive oil
1/2 teaspoon nutmeg
2 teaspoons dried mint
1 teaspoon turmeric
1/2 cup parsley leaves and stalks, chopped
1 cup cilantro leaves and stalks, chopped
5 ounces baby spinach
2 cups vegetable broth
1 cup Greek yogurt 
crumbled feta for topping
fresh mint, cilantro and parsley for garnish

Yields: 4 appetizer portions


1. In a saucepan drizzled with olive oil, add chopped garlic and onion and sauté until golden. Add spices and dried mint, and stir for another minute. Use part of the chicken stock to de-glaze if needed.

2. Add spinach, fresh herbs and stock, and bring to a simmer and let cook for 7-10 minutes until greens have fully wilted and liquid slightly reduces.

3. Remove from heat, and allow to cool. Add mixture to a food processor and pulse until smooth. Place a dollop of Greek yogurt into four bowls. Ladle soup into bowls, and blend slightly. Top with fresh herbs and feta before serving.

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