Creamy Spinach and Celery Soup with Greek Yogurt
Not all culinary wisdom comes from grand chefs; sometimes, it arrives in a voice note from a friend 80 kilometers away. I was chatting with my dear friend Liisa in Helsinki one Tuesday, lamenting the bundle of celery wilting in my fridge. She laughed and sent me her 'celery rescue' method. The secret wasn't a complicated technique, but rather the confidence to blend it with cashews for body and a generous amount of Greek yogurt for a bright, acidic finish. This recipe is more than a soup; it’s a lesson in transforming the mundane into something magical. It’s proof that cooking is cuidarte, even on a simple Tuesday. The result is a soup with a clean, vibrant flavor that feels both light and deeply grounding.
11Ingredients
- 2 tbsp Extra virgin olive oil
- 1 Large onion, chopped
- 3 Garlic cloves, minced
- 4 Celery stalks, chopped
- ½ cup Raw cashews
- 300 g Fresh spinach
- 1 liter Vegetable broth
- 400 g Full-fat Greek yogurt
- 1 Juice of 1 lemon
- 0 to taste Sea salt
- 0 to taste Freshly ground black pepper
Nutrition Facts
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the chopped celery and raw cashews to the pot. Sauté for about 5 minutes, allowing the celery to soften slightly.
Add the fresh spinach in batches, stirring until it wilts down completely. This should only take 2-3 minutes.
Pour in the vegetable broth. Bring the mixture to a simmer and cook for 5 minutes to allow the flavors to meld together.
Carefully transfer the soup to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and creamy. Be cautious when blending hot liquids.
Return the soup to the pot if necessary and remove from the heat. Let it cool for a minute, then stir in the Greek yogurt and lemon juice. Season generously with sea salt and freshly ground black pepper to taste. Serve warm, with an extra drizzle of olive oil if desired.
Chef's Tip
For a perfect silky texture, if you don't have a high-powered blender, soak the raw cashews in hot water for at least 30 minutes before using. This softens them and ensures they blend completely smoothly into the soup.
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Creamy Spinach and Celery Soup with Greek Yogurt
Ingredients
- 2 tbsp Extra virgin olive oil
- 1 Large onion, chopped
- 3 Garlic cloves, minced
- 4 Celery stalks, chopped
- 0.5 cup Raw cashews
- 300 g Fresh spinach
- 1 liter Vegetable broth
- 400 g Full-fat Greek yogurt
- 1 Juice of 1 lemon
- Sea salt
- Freshly ground black pepper
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the chopped celery and raw cashews to the pot. Sauté for about 5 minutes, allowing the celery to soften slightly.
- Add the fresh spinach in batches, stirring until it wilts down completely. This should only take 2-3 minutes.
- Pour in the vegetable broth. Bring the mixture to a simmer and cook for 5 minutes to allow the flavors to meld together.
- Carefully transfer the soup to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and creamy. Be cautious when blending hot liquids.
- Return the soup to the pot if necessary and remove from the heat. Let it cool for a minute, then stir in the Greek yogurt and lemon juice. Season generously with sea salt and freshly ground black pepper to taste. Serve warm, with an extra drizzle of olive oil if desired.
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