Spinach and Buttermilk Soup Recipe - Allrecipes.com
Spinach and Buttermilk Soup Recipe
  • READY IN 25 mins

Spinach and Buttermilk Soup

Recipe by  

"An unusual and a hearty soup with a crunch. Easy to make. Even spinach haters will love this soup. This recipe has been modified from an old East Indian recipe. You can substitute 1 1/2 cups of cooked fresh or frozen spinach if you prefer."

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
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  • PREP

    20 mins
  • COOK

    5 mins
  • READY IN

    25 mins

Directions

  1. In the container of a food processor or blender, combine half of the spinach with the buttermilk. Puree until smooth. Transfer to a saucepan, and stir in the rest of the spinach. Stir together the cornstarch and water; mix into the saucepan along with the sugar, peanuts (see Cook's Note), and salt. Set aside.
  2. Heat olive oil in a small skillet over medium heat. Add cumin seeds, and when they begin to sizzle, stir in the serrano peppers. (You can slice the peppers in two for added flavor and spiciness--or use fewer chiles, if desired.) When the peppers begin to soften slightly, scrape the contents of the pepper pan into the buttermilk mixture.
  3. Bring the buttermilk mixture to a boil, stirring constantly. Remove from heat immediately, and serve hot.
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Footnotes

  • Cook's Note:
  • Feel free to substitute cashews for the peanuts, if you prefer.
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Reviews More Reviews

Most Helpful Positive Review
Oct 13, 2003

I started with fresh spinach and used low fat buttermilk, and ground cumin, fresh peppers. Loved it! Great combination of flavors. I think I'd use even more peanuts or chop a few up to make it nuttier.

 
Most Helpful Critical Review
Jul 10, 2008

I made this to use up some buttermilk and I was not a fan. My mom said it's 2 stars, but my husband and I give it 1.

 

14 Ratings

Dec 13, 2003

The flavor of the soup was excellent. I think next time I might puree all of the spinach to make it easier to eat. Also, I didn't quite understand what to do with the peppers. I cut them in half as suggested. But was I supposed to scrap them into the pot and then remove them after heating the soup?

 
Apr 13, 2006

This recipe is not for everyone, but I thought it was fantastic! I chopped up 3 jalapenos instead of just halving serranos, because I wanted lots of spice and something to chew on besides the peanuts.

 
Feb 18, 2009

This recipe was very quick, simple and satisfying! I had to substitute a few things because I didn't have everything on hand: 2tsp flour for the cornstarch, cumin powder and jalapeno peppers. I imagine it would be even better with all the correct ingredients.

 
Nov 11, 2006

Maybe I was less of a buttermilk fan than I thought...because I probably will not make this soup again.

 
Feb 22, 2014

I liked it. I had 3cups of drying spinach in the frig and wanted to use it. I stuffed it into my Ninja processor with 1.5 cups of buttermilk and chopped it fine. Next, in the Ninja, a cup of no fat milk and three tablespoons of natural peanut butter, then added it to the saucepan with the spinach buttermilk. I didn't have cumin seeds, so I used powdered, also, I didn't have serrano peppers, so substituted one teaspoon of powdered Mexican arbol peppers. I tried cooking the powdered cumin and peppers in olive oil, but in hindsight, would have just added them to the saucepan with one tablespoon of olive oil. I mixed the corn starch with the water then added that with the sugar to the saucepan. I stirred constantly to boiling, expecting the cornstarch to make the soup somewhat thicker. It was a little hotter than my wife could stand, so again, in hindsight, I would bump the pepper down to half a teaspoon.

 
Jan 06, 2010

This is an interesting combination of flavors. I chose it to use up some buttermilk, but I don't think I'll be making it again. My husband wouldn't eat it. I added some chicken broth to mellow out the strong flavor of the buttermilk. If you don't really like the flavor of buttermilk, do not make this recipe.

 

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Nutrition

  • Calories
  • 205 kcal
  • 10%
  • Carbohydrates
  • 15.7 g
  • 5%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 12.4 g
  • 19%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 10.6 g
  • 21%
  • Sodium
  • 318 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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