Kashmiri Yogurt and Spinach Soup
A comforting, protein-rich soup made with plain yogurt, fresh spinach, and subtle spices. This indian-inspired soups ready in about 30 minutes pairs plain yogurt, fresh and chopped spinach, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups plain yogurt
- 2 cups, fresh and chopped spinach
- 1/4 cup, finely chopped onion
- 1 clove, minced garlic
- 1 tbsp ghee
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 1 cup water
Instructions
- Step 1: Heat ghee in a medium saucepan over medium heat. Add chopped onion and cook until translucent (about 4 minutes), then add minced garlic and cook for 1 more minute until fragrant.
- Step 2: Stir in ground cumin and cook for 30 seconds, then add water and bring to a gentle simmer.
- Step 3: Whisk 1/2 cup yogurt into the simmering water until smooth, then stir in the remaining 1.5 cups yogurt, salt, and chopped spinach. Cook on low heat for 5 minutes until spinach is wilted and soup is heated through, stirring constantly to prevent curdling.
- Step 4: Remove from heat and serve warm, garnished with a sprinkle of cumin if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Kashmiri Yogurt and Spinach Soup take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Kashmiri Yogurt and Spinach Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep plain yogurt from drying out.
Can I substitute ingredients in Kashmiri Yogurt and Spinach Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Kashmiri Yogurt and Spinach Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Kashmiri Yogurt and Spinach Soup?
Indian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfect soups recipe for a weeknight dinner.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
