Green Soup with Lemon-Cumin Yogurt + TLT reads: Sunday Suppers

Sunday Suppers is the incredibly popular food community from New York that celebrates the “magic of gatherings”. Founder Karen Mordechai truly understands the importance of sharing a meal and has translated dinners into experiences in her loft in Brooklyn. This concept of gathering, celebrating together and connecting over wholesome delicious food is widely popular these days and with good reason.

Even better is that Karen has also created a gorgeous new cookbook filled with inspiring menus for communal meals. And if you ask me, it’s a definitive must-have.

I love the simple, neutral design and layout of this book, with calming pictures that really celebrate the feeling of the meals instead of the dishes themselves. The recipes are often original, with unique twists on traditional dishes (whipped cream cheese, thick-cut fries with pink peppercorn aioli) or modern creations like tea and ginger-cured seabass. It’s a pleasant mix of light and feel-good food like green juice combined with rustic and celebratory ‘Whisky Feast’ dinners. And the styling is superb in all its simplicity.

The green soup with lemon-cumin yogurt was the first dish I made and this turned out to be an incredibly delicious recipe. The combination of spinach, peas and watercress delivered a filling, nourishing soup and the drizzle of fresh, slightly spiced lemon cumin yogurt was the real star. It’s such a perfect example of the little things that can really lift a dish. Highly recommended!

Because of the current season, I made the soup with only regular garlic instead of spring garlic and added a few arugula leaves for a pleasant hint of bitterness. You can find my pictures and variation below.

Serves 4 | Slightly adapted from Sunday Suppers

INGREDIENTS

2 tbsp olive oil
1 tbsp butter
4 cloves of garlic, chopped
2 shallots, chopped
2 bay leaves
4 cups (960 ml) chicken stock
6 cups (200g) fresh spinach leaves
2 cups (250g) peas
½ cup (30g) watercress and/or arugula

For the lemon-cumin yogurt:
1 cup (240 ml) yogurt: I chose a thick Greek yogurt
1 tsp lemon zest
juice of ½ lemon
1 tbsp olive oil
¼ tsp cumin
pinch of salt

INSTRUCTIONS

1. Heat the oil and butter in a saucepan. Add the garlic, shallot and bay leave and sauté for a few minutes. Add the stock, bring to a boil and add the vegetables. Cook for a few minutes, until the peas are cooked but still bright green. Discard the bay leaves and remove from heat. Puree the soup with a stick blender and season to taste. Serve with a drizzle of spiced yogurt.

For the lemon-cumin yogurt:

2. Whisk all ingredients until well combined. Refrigerate until serving.