We were inspired by a recent New York Times magazine which carries an excellent section on different kinds of soup recipes. We tweaked it a little bit and substituted a few ingredients with what we had on hand. Still, it turned out great!
- 1 chopped onion
- 2 cloves of garlic, peeled and minced
- 1 cup warm water
- 2 cup organic chicken broth
- 1 bunch parsley, chopped (we got it from our vegetable garden)
- 1 bag of spinach, washed and chopped (8-10 oz)
- 1 cup yogurt
Put chopped onions, garlic, water and chicken broth in a pot and bring it to a boil over medium-high heat. Lower heat and let it simmer covered, until onion is tender. Add spinach and parsley and cook until soft, about 2-3 minutes. Add yogurt and puree in a blender. Garnish with a spoonful of yogurt and chopped parsley.
Serve hot with pita bread or naan.