Spinach And Green Garlic Soup Recipes

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GARLIC SPINACH SOUP



Garlic Spinach Soup image

If you are a fan of ginger and garlic, then this is for you. If you have a cold and are tired of the same old chicken noodle, then give this a try. Serve with soya sauce or Maggi seasoning.

Provided by miskyn

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 7

4 cups chicken broth
2 cloves garlic, minced
3 tablespoons grated fresh ginger root
1 cup chopped zucchini
2 cups cubed cooked chicken
1 (2 ounce) package cellophane noodles
4 cups fresh spinach

Steps:

  • Bring the chicken broth, garlic, and ginger to a boil in a large saucepan; reduce heat to medium and cook for 10 minutes. Add the zucchini and cook until the zucchini is tender, about 10 minutes more.
  • Stir in the chicken and cellophane noodles; cook until the chicken is hot and the noodles are soft and transparent, about 3 minutes. Stir in the spinach until wilted.

Nutrition Facts : Calories 105.5 calories, Carbohydrate 8.3 g, Cholesterol 28.8 mg, Fat 3 g, Fiber 0.6 g, Protein 10.8 g, SaturatedFat 0.7 g, Sodium 516.2 mg, Sugar 0.9 g

SPINACH GARLIC SOUP



Spinach Garlic Soup image

This soup turns to a brilliant green color. My kids take leftovers to school for lunch and ask me to often make this easy soup. I have substitued skim milk for the cream with good results

Provided by MissPenny

Categories     Spinach

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (10 ounce) bag fresh spinach, trimmed and coarsely chopped
4 cups chicken broth
1/2 cup shredded carrot
1/2 cup chopped onion
8 garlic cloves, minced
1/3 cup butter
1/4 cup all-purpose flour
3/4 cup heavy cream
1/4 cup milk
1/2 teaspoon pepper

Steps:

  • In a 5qt Dutch oven, bring spinach, broth and carrots to a boil.
  • Reduce heat; simmer 5 minutes, stirring occasionally.
  • Remove from the heat; cool to luke-warm.
  • Meanwhile, in a skillet, saute onion and garlic in butter until onion is soft,about 5-10 minutes.
  • Add flour; cook and stir over low heat for 3-5 minutes.
  • Add to spinach mixture.
  • Puree in small batches in a blender or food processor until finely chopped.
  • Place in a large saucepan.
  • Add cream, milk, and pepper, heat through but do not boil.

LETTUCE AND GREEN GARLIC SOUP



Lettuce and Green Garlic Soup image

Use a flavorful broth - chicken or vegetable - to enhance the subtle flavors in this thick, comforting soup, which uses lettuce as a main ingredient. Rice thickens the soup and it's all puréed with an immersion blender.

Provided by Martha Rose Shulman

Categories     dinner, weekday, soups and stews, appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 bulb green garlic, stalks and papery layers removed, roughly chopped
1/2 cup rice
7 cups chicken or vegetable stock
1/2 cup parsley leaves
A bouquet garni made with a bay leaf and a few sprigs each parsley and thyme, tied together
Salt to taste
3/4 pound lettuce leaves, washed and coarsely chopped (8 cups)
A generous amount of freshly ground pepper
2 tablespoons chopped flat-leaf parsley or chives for garnish
Freshly grated Parmesan for garnish

Steps:

  • Heat the olive oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, about 1 minute. Add the rice, stock, parsley leaves and bouquet garni, and bring to a boil. Add the lettuce and salt to taste, reduce the heat, cover and simmer over low heat for 30 minutes. The tough ribs of the lettuce leaves should be thoroughly tender.
  • Using an immersion blender or a regular blender (working in batches and covering the blender with a kitchen towel to prevent the hot soup from splashing), blend the soup until smooth. If using a regular blender, return the soup to the heat. Add lots of freshly ground pepper, taste and adjust salt. Heat through and serve, garnishing each bowl with chopped fresh parsley or chives and freshly grated Parmesan.

CHILLED GARLIC AND SPINACH SOUP



Chilled Garlic and Spinach Soup image

Green garlic, which greatly resembles an overgrown scallion, has a mild flavor. Heads of fresh garlic are mature but just harvested. Because they haven't been cured for winter storage, they're very juicy. If you can't find either type of garlic, substitute scallions for the green garlic and regular (cured) garlic for the fresh. The soup will still be delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 3h

Yield Makes 6 cups

Number Of Ingredients 9

3 to 4 heads fresh garlic (enough for 3 tablespoons)
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt
2 cups low-fat plain yogurt
6 to 10 green garlic stems, trimmed and cut into 1/4-inch slices (1 cup)
1 1/2 cups low-sodium chicken broth
1/2 pound baby spinach (6 packed cups)
1/4 cup fresh basil leaves, plus small leaves for garnish
1 tablespoon plus 1 teaspoon fresh lemon juice

Steps:

  • Preheat oven to 400 degrees. Place fresh garlic heads on parchment-lined foil, drizzle with oil, and season with salt. Wrap in foil, and roast until tender, about 40 minutes. Let cool, then squeeze out garlic, discarding skins. Place 1/4 cup yogurt in a bowl, and stir in 2 teaspoons roasted garlic.
  • Heat oil in a medium saucepan over medium-high heat, and saute green garlic until translucent, about 3 minutes. Add broth, and bring to a boil. Reduce heat, and simmer 5 minutes. Let cool.
  • Transfer broth mixture to a blender. Add remaining yogurt and half the spinach, and puree. Add remaining spinach, the basil, and 2 tablespoons roasted garlic (reserve remainder for another use), and puree. Add lemon juice, and season with salt. Refrigerate at least 2 hours and up to 1 day. Before serving, top with a little roasted-garlic yogurt and basil.

SPINACH GARLIC SOUP



Spinach Garlic Soup image

"During the years I owned and operated a deli, this was one of the most popular soups I served," recalls Marilyn Paradis of Woodburn, Oregon.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4-6 servings.

Number Of Ingredients 11

1 package (10 ounces) fresh spinach, trimmed and coarsely chopped
4 cups chicken broth
1/2 cup shredded carrots
1/2 cup chopped onion
8 garlic cloves, minced
1/3 cup butter, cubed
1/4 cup all-purpose flour
3/4 cup heavy whipping cream
1/4 cup milk
1/2 teaspoon pepper
1/8 teaspoon ground nutmeg

Steps:

  • In a 5-qt. Dutch oven, bring spinach, broth and carrots to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Remove from heat; cool to lukewarm. , Meanwhile, in a large skillet, saute the onion and garlic in butter until onion is soft, about 5-10 minutes. Add flour; cook and stir over low heat for 3-5 minutes. Add to spinach mixture. Cool slightly., Puree in small batches in a blender until finely chopped. Place in a large saucepan. Add the cream, milk, pepper and nutmeg; heat through but do not boil.

Nutrition Facts : Calories 253 calories, Fat 22g fat (13g saturated fat), Cholesterol 69mg cholesterol, Sodium 781mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.

BEANS, GREENS AND GARLIC SOUP



Beans, Greens and Garlic Soup image

This wholesome soup is quick and easy to make, and filled with lots of garlic flavor!

Provided by Lisa Stinger

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 8

2 tablespoons olive oil
4 cloves garlic, peeled and chopped
1 onion, chopped
6 cups chicken broth
1 (15.5 ounce) can cannellini beans, drained and rinsed
1 cup ditalini or other small pasta
1 (10 ounce) bag baby spinach, rinsed and dried
salt and black pepper to taste

Steps:

  • Heat the olive oil in a large stockpot over medium heat. Stir in the garlic and onions; cook and stir until the onions are transparent, 8 to 10 minutes. Add the chicken broth, increase the heat to high, and bring the mixture to a boil.
  • Stir in the beans and pasta; lower heat to medium, and simmer, uncovered, until the pasta is al dente, or 8 to 10 minutes. Add the spinach and stir just until wilted. Season with salt and pepper to taste.

Nutrition Facts : Calories 185.9 calories, Carbohydrate 28 g, Fat 5.3 g, Fiber 4.8 g, Protein 6.9 g, SaturatedFat 0.7 g, Sodium 189.9 mg, Sugar 1.5 g

GARLIC, SPINACH, AND CHICKPEA SOUP



Garlic, Spinach, and Chickpea Soup image

This exciting combination of ingredients is easy to make! Garbanzo beans, spinach, and potatoes are blended in a richly spiced, creamy vegetable broth base.

Provided by Dale Penny

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
4 cloves garlic, peeled and crushed
1 medium onion, coarsely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 ⅓ quarts vegetable stock
3 medium potatoes, peeled and chopped
1 (15 ounce) can garbanzo beans, drained
1 cup heavy cream
2 tablespoons tahini
2 tablespoons corn meal
½ pound spinach, rinsed and chopped
ground cayenne pepper to taste
salt to taste

Steps:

  • Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander.
  • Mix vegetable stock and potatoes into the pot, and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in the garbanzo beans, and continue to cook until potatoes are tender.
  • In a small bowl, blend the heavy cream, tahini, and corn meal. Mix into the soup.
  • Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.

Nutrition Facts : Calories 388.8 calories, Carbohydrate 39 g, Cholesterol 54.3 mg, Fat 23.5 g, Fiber 6.7 g, Protein 8.2 g, SaturatedFat 10.3 g, Sodium 440.6 mg, Sugar 2 g

CREAMY SPINACH SOUP



Creamy spinach soup image

The lovely, leafy spinach in this recipe makes for a flavoursome and intriguing bright-green soup

Provided by Maxine Clark

Categories     Dinner, Soup

Time 1h15m

Number Of Ingredients 10

50g butter
1 medium onion , finely chopped
2 garlic cloves , finely chopped
1 medium potato , peeled and chopped into chunks
450ml chicken or vegetable stock
600ml milk
450g fresh spinach , washed if necessary and roughly chopped
finely grated zest of half a lemon
freshly grated nutmeg , to taste
3 tbsp double cream , to serve

Steps:

  • Melt the butter in a large lidded saucepan, add the onion and garlic and fry gently for 5-6 minutes until softening. Stir in the potato and continue to cook gently for 1 minute. Pour in the stock and simmer for 8-10 minutes until the potato starts to cook. Pour in the milk and bring up to a simmer, then stir in half the spinach and the lemon zest. Cover and simmer for 15 minutes until the spinach has completely wilted down. Allow to cool for about 5 minutes.
  • Pour the soup into a blender (preferably) or food processor, add the remaining spinach (this will keep the soup bright green and fresh tasting) and process until silky smooth - you may need to do this in batches depending on the size of your machine. (The soup may now be frozen for up to 1 month. Defrost in the microwave or overnight in the fridge. The soup may lose some of its vibrancy on freezing, but the flavour won't be impaired.) Return to the pan and reheat. Taste and season with salt, pepper and nutmeg. You may like to dilute the soup with a little extra stock if too thick. Ladle the soup into bowls and swirl in the cream

Nutrition Facts : Calories 226 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.22 milligram of sodium

GARLIC SPINACH



Garlic Spinach image

All the green flavor you love with tasty garlicky goodness.

Provided by Danni

Categories     Side Dish     Vegetables     Greens

Time 15m

Yield 4

Number Of Ingredients 5

1 tablespoon unsalted butter
6 cloves garlic, thinly sliced
2 (10 ounce) bags fresh spinach
1 teaspoon garlic salt
½ lemon, juiced

Steps:

  • Heat the butter in a skillet over medium heat. Stir in the garlic; cook and stir until the garlic is fragrant, about 2 minutes. Add the spinach a few handfuls at a time, stirring until wilted before adding more, about 5 minutes. Stir in the lemon juice, and season with garlic salt.

Nutrition Facts : Calories 65.5 calories, Carbohydrate 6.8 g, Cholesterol 7.6 mg, Fat 3.5 g, Fiber 3.2 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 586.4 mg, Sugar 0.6 g

GARLIC SOUP WITH SPINACH



Garlic Soup With Spinach image

I made a lot of turkey stock after Thanksgiving and pulled some out for this spinach-packed, very quick and easy soup. A vegetarian version made simply with water and garlic is equally delicious.

Provided by Martha Rose Shulman

Categories     dinner, soups and stews, main course

Time 30m

Yield Serves 4

Number Of Ingredients 8

1 1/2 quarts chicken stock, turkey stock, vegetable stock, or water
A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley
Salt and freshly ground pepper to taste
2 to 3 large garlic cloves (to taste), minced
1/2 cup elbow macaroni
2 eggs
1 6-ounce bag baby spinach, or 12 ounces of bunch spinach, stemmed, washed, dried and coarsely chopped
1/4 cup freshly grated Parmesan (1 ounce)

Steps:

  • Place the stock or water in a large saucepan or soup pot with the bouquet garni. Season to taste with salt and freshly ground pepper. Bring to a simmer and add the garlic. Cover and simmer 15 minutes. Add the pasta and simmer 5 minutes, until cooked al dente. Remove the bouquet garni.
  • Beat the eggs in a bowl and stir in 1/3 cup of stock, making sure that it is not boiling, and the cheese.
  • Stir the spinach into the simmering stock and simmer for 1 minute. Drizzle in the egg mixture, scraping all of it in with a rubber spatula. Turn off the heat and stir very slowly with the spatula, paddling it back and forth until the eggs have set. Taste, adjust seasoning, and serve at once.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 9 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 1043 milligrams, Sugar 6 grams, TransFat 0 grams

GARLIC, CHICKPEA & SPINACH SOUP



Garlic, Chickpea & Spinach Soup image

Make and share this Garlic, Chickpea & Spinach Soup recipe from Food.com.

Provided by Sackville

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
4 garlic cloves, crushed
1 onion, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
5 cups vegetable stock
350 g potatoes, diced
1 (15 ounce) can chickpeas, drained and rinsed
1 tablespoon cornstarch
2/3 cup double cream
2 tablespoons light tahini
200 g spinach, shredded
cayenne pepper
salt and pepper, to taste

Steps:

  • Heat the oil in a saucepan and cook the garlic and onions until soft and golden.
  • Stir in the cumin and coriander and cook for one minute.
  • Add the stock and potatoes.
  • Bring to a boil and simmer for 10 minutes.
  • Add chickpeas and simmer for another 5 minutes or until potatoes are tender.
  • Mix the cornflour, cream and tahini together.
  • Stir into the soup with the spinach.
  • Season with salt and pepper to taste.
  • Bring to the boil, stirring and simmering for another 2 minutes.
  • Sprinkle with cayenne pepper before serving.

Nutrition Facts : Calories 475, Fat 26.9, SaturatedFat 10.8, Cholesterol 54.4, Sodium 387, Carbohydrate 50.8, Fiber 9.3, Sugar 2.2, Protein 11.4

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