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Ottolenghi's Herb Soup


serves 6

5tbsp olive oil
2 medium onions, peeled and roughly chopped
2 garlic cloves, peeled and crushed
2 tsp ground turmeric
1 tsp grated nutmeg
1 tbsp dried mint
2 cups baby spinach
1/4 cup parsley (whole, leaves and stalks)
1/4 cup cilantro (whole, leaves and stalks)
5 cups vegetable stock
1 cup Greek yogurt
1/8 cup fresh cilantro leaves, chopped
1/8 cup fresh mint leaves, chopped
2 tbsp fresh parsley leaves, chopped
1 cup feta
Salt and black pepper

Heat two tablespoons of the olive oil in a large saucepan. Add the onion and garlic, and sauté for around five minutes, or until translucent and soft. Stir in the turmeric and nutmeg, fry for a couple of minutes, then add the dried mint, spinach, the whole parsley and coriander leaves and stalks, and stock. Bring to a simmer and cook for 10 minutes. Season, then blitz the soup with a liquidiser or stick blender until smooth.

When you're ready to serve, reheat the soup just to boiling point and pour the yoghurt into a bowl. Whisk a ladleful of hot soup into the yoghurt, stirring constantly, and repeat with a couple more ladles of hot soup, then tip the yoghurt mix into the soup and whisk in. Stir through the chopped herbs and crumble in the feta, reserving some leaves andcheese to garnish. Adjust the seasoning to taste.

Pour into soup bowls, sprinkle over the herbs and feta, and finish with a generous drizzle of olive oil.