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Longevity Spinach-Yogurt Soup Recipe

Longevity Spinach-Yogurt Soup Recipe

Yogurt has been known as a promoter of longer lives and better health for millennia, and spinach, so rich in anti-cancer flavonoids and eye-loving lutein, makes a lovely partner with yogurt in this cool and creamy soup.

Scallions, garlic, and red onion, along with just a hint of zesty lemon, add their piquant flavors and immune-boosting power to this sensual dream of a soup, inspired by Mediterranean Greek cuisine. Perfect to serve outdoors on a warm May evening, as you soak up the scent of lilacs and watch the leaves unfurl.


2 scallions
1 1/2 cucumbers, peeled, seeded, and cut into 1-inch pieces
2 7-ounce containers of plain low-fat Greek yogurt
3/4 cup vegetable broth
salt and freshly-ground black pepper, to taste
2 garlic cloves, finely minced
5 ounces baby spinach, well-washed
1 1/2 tablespoons minced red onion
1 1/2 tablespoons freshly-squeezed lemon juice

1. Chop the white and pale green part of the scallions into 1/2-inch pieces. Julienne the remaining dark green parts.

2. In a mixing bowl, combine cucumbers, one container of the yogurt, broth, chopped scallion pieces, and salt and pepper to taste.

3. In a large skillet, heat the olive oil over medium heat. Add garlic and cook about 1 minute, until golden but not browned. Add the spinach and cook until wilted, about 3 minutes, stirring constantly.

4. Stir spinach mixture into yogurt mixture. Puree in a food processor until smooth, then transfer to a large serving bowl. Add remaining yogurt, onion, and lemon juice and stir well to combine.

5. Refrigerate until chilled, about 1 hour. Serve garnished with julienned scallion.

Serves 4.

Read more: Food, All recipes, Soups & Salads

By Cait Johnson, author of Witch In the Kitchen (Inner Traditions, 2001).

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Cait Johnson

Cait Johnson, MFA, is the author of six books, including Earth, Water, Fire, and Air: Essential Ways of Connecting to Spirit, Witch in the Kitchen, Celebrating the Great Mother and Tarot Games. She has been a counselor for more than 20 years, and teaches workshops on seasonal elemental approaches to self-healing, conscious eating, and soul-nurturing creativity.

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+ add your own
6:07PM PDT on Mar 31, 2012

This is a bit like a dip recipe watered down with stock :-)

5:59PM PDT on Mar 31, 2012

Posted 10/19/2003????? and only 2 comments? weird. who dug this up?

7:45AM PDT on Mar 30, 2012

great recipe...thank you for sharing! :)

12:01PM PST on Feb 22, 2012

Thank you

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people are talking

I love all greens, I just need to eat them more often than I do.

I don't have a garden, but thank you.


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