Spinach Onion Soup Recipes

SPINACH SOUP EVERYONE WILL LOVE!

Steps:

• Heat the olive oil over medium high heat and add the grated onion and carrot, stir well and sauté for about 5 minutes.
• Pour in the 5 cups of chicken or vegetable broth, bring to a boil, then lower heat, partially cover with lid and let simmer about 10-15 minutes.
• Meanwhile, in a medium sized saucepan, melt the 4 tablespoons of butter. Add the flour and stir, while cooking over medium heat. If it starts to brown, the pot is too hot. Cook for about 3 minutes, then slowly add a little of the cup of milk.
• Stir well, then add 1/2 of the milk. Once this is incorporated, add the rest of the milk, stirring constantly. It is important to always stir this white sauce or it will become lumpy, or stick to the bottom. If it does become lumpy, you can always "cure" the problem by blending the sauce with a stick blender (shhh...don't tell anyone)!
• Next, add about a cup of the carrot, onion broth to this sauce and mix well; then add the entire pot of sauce to the simmering broth, while stirring well.
• Now it's time to add the spinach. Stir well and simmer for about 2 minutes, then remove from heat and add the milk/cream. Stir well and add salt and pepper to taste. That's it! Soup's done!
• If you'd like to add a nice finishing touch and bit of crunch, you can sauté the tablespoon of butter with about 1/2 cup of sliced almonds until they brown a little. Sprinkle a little on top of each serving in the bowl and enjoy.

CREAMY SPINACH MUSHROOM SOUP

Steps:

• In a large saucepan, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir until tender, 4-6 minutes. Stir in flour until blended; cook and stir until lightly browned, 2-3 minutes. Gradually whisk in stock. Bring to a boil. Reduce heat; simmer, covered, 10 minutes., Add spinach; cook and stir until wilted, 2-4 minutes. Gradually stir in cream, sour cream, salt and pepper; heat through (do not allow to boil). Sprinkle with parsley.

SPINACH VEGETABLE SOUP

Steps:

• In a Dutch oven, saute onion and celery in butter until tender. Add the broth, potatoes, turnip, carrot, green pepper and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Stir in spinach and corn; cool slightly. Puree half of the soup in a blender; return to the pan and heat through.

SPINACH-ONION SOUP

Steps:

• In a pot dissolve 1 bouillon cube in 1 cup boiling water.
• Add frozen spinach, cook until done.
• Drain spinach, reserving liquid.
• In a frying pan combine butter, onions and garlic.
• Cook slowly for 10 minutes.
• Add spinach.
• Cook, stirring constantly, for 3 minutes.
• Add spinach liquid.
• In a bowl dissolve remaining bouillon cubes in remaining boiling water.
• Add mixture to pot.
• Add pepper and salt.
• Bring to a boil.
• Reduce heat.
• Cook for 15 minutes longer.
• Garnish with nutmeg.

CREAMY SPINACH SOUP

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

CREAM OF SPINACH SOUP

Steps:

• Combine spinach, onions and stock in a saucepan, and turn heat to medium high. Bring to a boil, and lower heat so mixture barely bubbles. Cook, stirring occasionally, until spinach is very tender, about 10 minutes. Turn off heat, add nutmeg and a sprinkling of salt and pepper, and let cool at least a few minutes.
• Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, add cream, and, over medium-low heat, reheat gently, stirring occasionally. When soup is hot, adjust seasoning, and serve.

SPINACH POTATO SOUP

Steps:

• In a saucepan, combine the potatoes, water, onion and bouillon; bring to a boil. Cook until potatoes are tender, about 10 minutes. Stir in the remaining ingredients. Cook until spinach is wilted and mixture is heated through.

CREAMY SPINACH SOUP

Steps:

• Place spinach, water, bouillon, onion, and garlic powder in a large pot over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer until onion is tender.
• Meanwhile, melt the butter in a small saucepan and whisk in the flour until smooth. Cook for 2 minutes. Slowly stir in half-and-half; mix until smooth. Pour the cream mixture into the spinach soup, and simmer until thickened, about 10 minutes. Season to taste with salt and pepper.

SPINACH SOUP

Steps:

• Heat the butter in a large saucepan. Add the spring onions, leek, celery and potato. Stir and put on the lid. Sweat for 10 minutes, stirring a couple of times.
• Pour in the stock and cook for 10 - 15 minutes until the potato is soft.
• Add the spinach and cook for a couple of minutes until wilted. Use a hand blender to blitz to a smooth soup.
• Stir in the crème fraîche. Reheat and serve.