Herb, Spinach And Feta Soup

• 2 Tablespoons Olive Oil
• 1 whole Onion
• 2 cloves Garlic
• 1 cup Parsley
• 1/2 cups Cilantro
• 1/2 cups Fresh Mint
• 10 cups Spinach Or Swiss Chard
• 3-1/2 cups Chicken Stock
• 1 teaspoon Nutmeg
• 1 Tablespoon Dried Mint
• 1 Tablespoon Lemon Juice
• 1/2 cups Greek Yogurt
• Salt And Pepper
• 8 ounces, weight Feta Cheese, Divided

1. First chop up the onion, garlic and all your fresh herbs, putting a tablespoonful of each herb to the side for garnish at the end.
2. In a medium saucepan over medium heat, sweat the onion and garlic in the olive oil, stirring often. Once softened, add spinach, herbs, stock, nutmeg, dried mint, lemon, salt and pepper. As the spinach cooks, it will wilt, so you can stir in more spinach. Simmer for about 10 minutes until everything is combined.
3. Next add about a tablespoon of Greek yoghurt to a small bowl and mix in about 1/2 cup of soup. Whisk that around until it is all incorporated. Pour it back into the soup and repeat the process until you've used up all the Greek yoghurt. Add salt and pepper to taste.
4. Next, stir in half your reserved herbs and half the feta. Then, spoon into 4 bowls and garnish with remaining herbs, feta, lemon juice and olive oil (if you wish).

olive oil, onion, garlic, parsley, cilantro, fresh mint, chard, chicken, nutmeg, lemon juice, greek yogurt, salt, cheese

Taken from tastykitchen.com/recipes/soups/herb-spinach-and-feta-soup/ (may not work)