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Cream of Spinach and Basil Soup, Flavoured with Liberté Goat Yogourt

Quantity :

Cooking time :

Preparation time:


  • 100 g (1) Liberté 10% Goat Yogourt
  • 1 Sliced onion
  • 1 Garlic clove, minced
  • 15 ml (1 tbsp) Olive oil
  • Salt and pepper to taste
  • 150 g (4 cups) Spinach, coarsely chopped
  • 500 g (4 to 6) Potatoes, peeled and diced
  • 1 litre (4 cups) Chicken or vegetable broth
  • ½ bunch Fresh basil, coarsely chopped
  • 1 Sprig of thyme


  1. In a 4 litre cooking pot, sweat the sliced onion and garlic in the olive oil for 1 minute.
  2. Add the vegetable broth.
  3. Season with salt and pepper.
  4. Bring to a boil. Stir in the potatoes and cook until tender, about 40 minutes.
  5. One minute before the end of the cooking time, stir in the spinach, the basil and half of the goat yogourt (50 g).
  6. Puree in a mixer or in a fine sieve.
  7. Adjust the seasoning. Pour into bowls and top each of them with a small quenelle (spoonful) of 15 ml (1 tbsp) of goat yogourt. Serve immediately.
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