Armenian Spinach Soup

Ingredients

In the Armenian adaptation of Zupa szczawiowa, we replace the traditional sorrel leaves with spinach, as sorrel may not be readily available in Armenian cuisine. Additionally, we incorporate Armenian spices and flavors, such as lemon juice and yogurt, to enhance the taste and texture of the soup. We alse have the original recipe for Zupa szczawiowa, so you can check it out.

• 500g (1.1 lb) fresh spinach leaves 500g (1.1 lb) fresh spinach leaves
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 liter (4 cups) vegetable broth 1 liter (4 cups) vegetable broth
• 1 tablespoon dried mint 1 tablespoon dried mint
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• Juice of 1 lemon Juice of 1 lemon
• 250g (1 cup) plain yogurt 250g (1 cup) plain yogurt
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 6g, 2g
• Carbohydrates (total, sugars): 18g, 6g
• Protein: 8g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the spinach leaves to the pot and cook until wilted, stirring occasionally.
3. 3.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes.
4. 4.
   Add the dried mint, ground coriander, lemon juice, salt, and pepper to the pot. Stir well to combine the flavors.
5. 5.
   Remove the pot from the heat and let it cool slightly. Using an immersion blender or a regular blender, puree the soup until smooth.
6. 6.
   Return the soup to the pot and place it back on the stove over low heat. Stir in the yogurt and heat the soup gently, without boiling, until warmed through.
7. 7.
   Taste and adjust the seasoning if needed. Serve the Armenian Spinach Soup hot, garnished with a drizzle of olive oil and a sprinkle of dried mint.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves before using them in the soup to remove any dirt or grit.
• Lemon juice — Freshly squeezed lemon juice is recommended for the best flavor. Adjust the amount according to your taste preferences.
• Yogurt — Use plain yogurt without any added flavors or sweeteners for a creamy and tangy taste.

Tips & Tricks

• For a heartier version, you can add cooked chickpeas or diced potatoes to the soup.
• Adjust the consistency of the soup by adding more or less vegetable broth according to your preference.
• Garnish the soup with a dollop of yogurt and a sprinkle of dried mint for an extra burst of flavor.
• Serve the soup with crusty Armenian bread for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Armenian Spinach Soup hot as a comforting appetizer or a light main course. Accompany it with a side of Armenian bread or a fresh salad for a well-rounded meal.

Presentation advice

Present the Armenian Spinach Soup in individual bowls, garnished with a drizzle of olive oil and a sprinkle of dried mint. The vibrant green color of the soup will be visually appealing, and the aroma of the herbs will entice your guests.