Spinach and Feta Cheese Soup

I saw this recipe in Bon Appetit Magazine. The original recipe was with chard but I had some baby spinach on hand and I used it as a substitute. 

I love greens and this soup is so creamy and hearty. The cheese and the yogurt make it even better.

Ingredients for the soup:

2 tbsp. olive oil

1 onion, coarsely chopped

2 garlic cloves, crushed

1 lb spinach, chopped

3 1/2 cups vegetable broth

1 cup parsley, chopped

1/2 cup fresh cilantro, chopped

1/4 cup fresh mint leaves

1 tbsp. dried mint

1 tbsp.  fresh lemon juice

salt and pepper to taste

For the garnish:

1/2 cup plain Greek yogurt

1/2 cup mixed chopped parsley, cilantro and mint, divided

1/2 cup Feta cheese, crumbled

salt and pepper to taste

lemon juice (optional)

Heat olive oil in the large saucepan over medium heat. Add onion and garlic and cook, stirring often until translucent and soft (don't brown) about 7-8 min. Stir in spinach, broth, parsley, cilantro, fresh and dried mint. bring to a boil, reduce heat and simmer, stirring occasionally until spinach is tender, about 10 min. Stir in lemon juice and season to taste with salt and pepper. Working in batches puree soup in a blender until smooth. return to pan.

While the soup is still hot place 1/3 of the yogurt in a medium bowl. Add 1/2 cup warm soup and whisk until smooth. repeat process twice more adding a total of 1 cup more soup. Whisk yogurt mixture into soup in saucepan. Stir 1/4 cup herbs and half of Feta cheese into soup. Season to taste with salt, pepper and lemon juice.

Ladle soup into bowls and garnish with remaining herbs and Feta cheese.



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