Spinach and Buttermilk Soup

Spinach and Buttermilk Soup

8
Talking Head 1

"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

25 m servings 205 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 318 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

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

Reviews

8
  1. 14 Ratings

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Most helpful positive review

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 i...

Most helpful critical review

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.

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 i...

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 h...

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 pe...

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 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.

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

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 ...

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 mello...