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Share your recipes November 2014

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Spinach, Potato, and Pistachio Soup

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(Courtesy of W. W. Norton, "In A Nutshell"). Prep time: 20 minutes. Cooking time: 35 minutes. Makes 12 cups.


2 tablespoons unsalted butter (If planning to serve it chilled rather than hot, use 2 tablespoons olive oil instead of butter for a smoother texture).

3 ribs celery, chopped

2 medium onions, chopped

2 cloves garlic, chopped

3 teaspoons cumin seeds, toasted and ground

½ teaspoon coriander seeds, toasted and ground

2 teaspoons kosher salt

2 pounds all-purpose potatoes, peeled and chopped

8 cups chicken stock or vegetable stock

2 cups (10 ounces) coarsely chopped pistachios, toasted

1 pound baby spinach, washed

1 & ½ cups plain Greek yogurt

½ teaspoon freshly ground pepper


Heat the butter in a large saucepan over medium heat until foaming. Add the celery, onions, garlic, cumin, coriander, and 1 teaspoon salt. Cook, stirring occasionally, until the vegetables are translucent and beginning to soften, about 5 minutes.

Add the potatoes, stock, and 1 & ¾ cups pistachios. Bring to a boil, then lower the heat until the liquid is simmering. Cook for 30 minutes, or until the potatoes are easily pierced with a fork. Remove the soup from the heat and drop in the spinach. The heat from the soup is enough to cook the spinach.

With a handheld or standard blender puree the soup until very smooth. Whisk in 1 cup yogurt, the remaining 1 teaspoon salt, and the pepper.

To serve, ladle the soup into bowls. Spoon a little of the remaining ½ cup yogurt onto each serving and scatter some of the remaining ¼ cup chopped pistachios on top. Store any cooled leftovers in a covered airtight container in the refrigerator for up to 3 days. If you are reheating leftover soup, do not boil. Be sure to use gentle heat to prevent the yogurt from curdling and the spinach from overcooking.

Both the potatoes and pistachios are thickeners here. If the soup is refrigerated overnight and you find it too thick, add a little more stock until you reach the desired consistency.



Ann's Article:

Cooking with Nuts for the Holidays


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