-
-
My review
Spinach and Buttermilk Soup
Talking Head
"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."
Added to shopping list.
Go to shopping list.
Ingredients
25 m servings 205 calsOriginal recipe yields 4 servings (4 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
- 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.
- 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.
Nutrition Facts
Per Serving: 205 calories; 12.4 g fat; 15.7 g carbohydrates; 10.6 g protein; 7 mg cholesterol; 221 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 916 Ratings
-
-
-
-
-
Most helpful positive review
3/28/2003
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 i...
Most helpful critical review
7/10/2008
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.
Most helpful
Most positive
Least positive
Newest
3/28/2003
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 i...
4/30/2003
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 h...
4/13/2006
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 pe...
2/17/2009
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. ...
7/10/2008
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.
11/11/2006
Maybe I was less of a buttermilk fan than I thought...because I probably will not make this soup again.
1/18/2016
Didnt even eat it. Did not care for how it looked and turned out. I was hopeful this was a good way to use up buttermilk. I was wrong. No stars is not an option.
2/22/2014
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 ...