READY IN 15 mins

Spinach and Buttermilk Soup

Read Reviews (7)

"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." — Talking Head

Directions

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 and salt. Set aside.
Heat olive oil in a small skillet over medium heat. Add cumin seed, and when they begin to sizzle, put in the serrano peppers. (You can slice the peppers in two for added flavor and spiciness.) When the peppers begin to soften slightly, scrape the contents of the pepper pan into the buttermilk mixture.
Bring the buttermilk mixture to a boil, stirring constantly. Remove from heat immediately, and serve hot.

Kitchen-Friendly View

PREP 10 mins
COOK 5 mins
READY IN 15 mins

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.

—Middleagedcookingguy

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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.

—Kim

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13 Ratings

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.

—KRAEZDAY

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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?

—RACHHESS

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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.

—macaronimel

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Nov 11, 2006

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

—bittersweet

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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.

—EMT12

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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.

Nutritional Information

Spinach and Buttermilk Soup

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 205
Calories from Fat: 111

% Daily Value *
Total Fat 12.4g 19 %
Saturated Fat 2.5g 12 %
Cholesterol 7mg 2 %
Sodium 318mg 13 %
Potassium 678mg 19 %
Total Carbohydrates 15.7g 5 %
Dietary Fiber 3.1g 12 %
Protein 10.6g 21 %
Sugars 10.7g
Vitamin A 190 %
Vitamin C 29 %
Calcium 43 %
Iron 29 %
Thiamin 11 %
Niacin 26 %
Vitamin B6 13 %
Magnesium 39 %
Folate 63 %

* 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.