FRESH AND HEALTHY SPINACH SOUP
Steps:
- Gather the ingredients.
- In a large saucepan or Dutch oven, heat the oil. Sauté the potato, onion, celery, and garlic for 5 minutes.
- Add the chicken broth and fat-free milk. Bring to a boil, cover, and simmer on low for 10 minutes.
- Stir in half of the spinach, cover, and simmer for 10 more minutes.
- Cool slightly, then transfer the soup to a blender. Work in 2 batches if necessary to keep the hot soup from overflowing the blender as you blend. Alternatively, an immersion blender can be used to blend the soup in the pot. Add the remaining fresh spinach to the soup and blend until smooth.
- Taste for seasoning and serve.
Nutrition Facts : Calories 130 kcal, Carbohydrate 20 g, Cholesterol 5 mg, Fiber 2 g, Protein 8 g, SaturatedFat 0 g, Sodium 717 mg, Sugar 8 g, Fat 3 g, ServingSize 4 servings, UnsaturatedFat 0 g
CREAM OF SPINACH SOUP
This fast cream of spinach soup recipe makes it easy to feel green. Use basic pantry ingredients and fresh or frozen spinach to make a vegetable-packed soup you can serve hot or cold.
Provided by Elise Bauer
Categories Soup Soup Spinach Vegetable Soup Vichyssoise
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Sauté the onion: In a large saucepan over medium heat, sauté onion in butter for 4 minutes or until translucent.
- Build the soup: Add potatoes, chicken broth, water, and bouillon cubes. Bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until the potatoes are tender. Add spinach and cook for 2 to 4 minutes longer until spinach is tender.
- Purée the soup and add the half and half: Working in batches, purée soup mixture in a blender. Return to saucepan. Whisk in half and half, salt, and pepper.
- Whisk in the sour cream: Over low heat, bring to just before simmering. Whisk in the sour cream. You may want to use an immersion blender to get the sour cream fully incorporated. This soup can be served hot or chilled. Garnish with chopped chives, sprinkles of allspice, or a dollop of sour cream.
Nutrition Facts : Calories 156 kcal, Carbohydrate 20 g, Cholesterol 21 mg, Fiber 3 g, Protein 4 g, SaturatedFat 4 g, Sodium 627 mg, Sugar 3 g, Fat 7 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
CREAM OF SPINACH SOUP
This is a fast, easy way to make creamed soups. You can also use most any frozen vegetable. Cream of broccoli is also delicious.
Provided by Joyce Marciszewski
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine water, bouillon, and spinach. Bring to a boil, and cook until spinach is tender.
- Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt, and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 19.1 g, Cholesterol 38 mg, Fat 12.9 g, Fiber 2.4 g, Protein 10.1 g, SaturatedFat 7.9 g, Sodium 1053.3 mg, Sugar 9.4 g
LOW CARB CREAM OF SPINACH SOUP
This is the best tasting soup ever! If you are on a low carb diet and can enjoy fats, but not carbs then this is awesome.
Provided by n2alaska
Categories Spinach
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- combine water, onions, garlic powder, salt, pepper, bouillon cube and spinach (I grabbed 6 large handfuls) in saucepan until it starts to come to a boil.
- Then add butter.
- Once butter melts add in heavy whipping cream.
- Cook for a few more minutes until spinach is desired tenderness.
- If you would like put spinach in food processor or blender to make it smaller pieces.
Nutrition Facts : Calories 844.5, Fat 89.8, SaturatedFat 56.1, Cholesterol 298.9, Sodium 1089.4, Carbohydrate 8.8, Fiber 1.7, Sugar 1.4, Protein 5.8
KETO CREAM OF SPINACH SOUP
This keto cream of spinach soup is a delicious welcome bowl of comfort. The addition of cream makes it a filling soup that can be enjoyed as an appetizer or even a meal when accompanied by a light green salad.
Provided by Hilda Solares
Categories Low Carb Keto Soups
Time 20m
Number Of Ingredients 11
Steps:
- In a large pot, over medium-high heat, add the butter and stir until melted.
- Add the onion and garlic and sauté them until they are translucent and tender.
- Add the spinach and cook until wilted about 5-7 minutes.
- Add the heavy cream, softened cream cheese, broth, salt, pepper, red pepper flakes, nutmeg and cook about 10 minutes until thickened.
- Next, stir in the parmesan cheese and mix until well combined.
- Puree the spinach soup using a blender or immersion blender. See notes for how to purree hot soups safely below.
- Serve the soup hot and garnish with extra parmesan cheese
- Store leftovers in the refrigerator for up to 3 days.
Nutrition Facts : Calories 196 calories, Carbohydrate 3.4 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 19.4 grams fat, Fiber 0.9 grams fiber, Protein 3.2 grams protein, SaturatedFat 12.1 grams saturated fat, ServingSize 1 cup serving, Sodium 650 milligrams sodium, Sugar 0.9 grams sugar
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