This can be heated up to your desired level!
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 (32 ounce) containers plain yogurt
- 1 egg, beaten
- 1 ½ quarts water
- ½ cup all-purpose flour
- 5 hot chile peppers, chopped
- 1 bunch celery, diced
- 2 bunches Swiss chard, chopped
- 1 pound spinach, chopped
Instructions
- Beat yogurt and egg together in a large mixing bowl; add water and flour. Beat the mixture with an electric hand mixer until smooth; transfer to a large pot over medium heat and stir chile peppers into the mixture.
- Bring the yogurt mixture to a boil. Add celery, Swiss chard, and spinach to the yogurt mixture. Continue cooking until the celery softens, 15 – 20 minutes. Serve hot or chill and serve cold.
Nutrition Facts
| Calories | 226 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 4 g |
| Protein | 17 g |
| Saturated Fat | 3 g |
| Sodium | 395 mg |
| Sugars | 19 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I replace Swiss Chard with a full bunch of fresh spinach & 2 stocks of celery. Also 1-2 yellow banana pepper is enough if you don’t like your dairy spicy. Not too much water – start with a little and bring it to your preferred consistency. Also 1 handful of rice is also recommended. The key to all this is to keep it all on low heat and constantly mix, so the yogurt will not overcook.
Made as written except I used a milder pepper. Very bland, tried seasoning with salt, pepper, garlic powder and onion salt. It did not improve any.
Made as written except the chard had very long stems, so I substituted that for the celery. The final result was a touch bland, but adding ground pepper helped. The spice level is pretty mild — maybe habaneros next time? We didn’t care for the chilled version and ended up microwaving our bowls a few bites in. It was DELICIOUS warmed. Overall, this soup is a great way to use up old greens, but it needs a little help to be more flavorful and spicy.