Spinach Soup Spenatsoppa Recipes
SPINACH SOUP
Provided by Ree Drummond : Food Network
Time 30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a large skillet, heat the olive oil over medium heat. Add the spinach and garlic and cook, stirring constantly, until the spinach is wilted, 2 to 3 minutes. Add the mixture to a blender or food processor, pour in 1/4 cup hot water and pulse until pureed. Set aside.
- In a large soup pot, cook the onions in the butter over medium heat until the onions begin to soften. Sprinkle the flour over the top and stir to combine. Cook for about 2 minutes, then pour in the milk, stirring occasionally. Add the salt, cayenne and some black pepper and stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in the pureed spinach, then cook until thickened, another 3 to 5 minutes.
- Check the seasonings, adding more salt, black pepper or cayenne as needed. Serve warm.
SPINACH SOUP
A vibrant green blended soup with half-fat crème fraîche that's healthy and filling - make a batch and freeze
Provided by Caroline Hire - Food writer
Categories Lunch, Soup
Time 35m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 192 calories, Fat 12.6 grams fat, SaturatedFat 7.2 grams saturated fat, Carbohydrate 13.1 grams carbohydrates, Sugar 4.4 grams sugar, Fiber 5.4 grams fiber, Protein 6.5 grams protein, Sodium 2 milligram of sodium
JAMAICAN SPINACH SOUP
This soup is oh-so yummy, easy to make, and the aromas will make your mouth water. Serve with some crusty bread. Freezes well, so it's excellent for lunches and leftovers (not that there will be any left).
Provided by SYNCHORSWIM
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 16
Steps:
- Heat the oil in a large pot over medium heat. Stir in onion, celery, garlic, ginger, and sugar. Cook 5 minutes, until onion is tender. Season with salt, turmeric, allspice, and nutmeg. Mix in potatoes and zucchini, and pour in the vegetable stock. Bring to a boil, reduce heat to low, and simmer 10 minutes, or until potatoes are tender.
- Remove soup from heat, season with cayenne pepper, and stir in spinach. Using a hand blender, blend soup until smooth. Garnish with red bell pepper to serve.
Nutrition Facts : Calories 123.8 calories, Carbohydrate 16.7 g, Fat 5.8 g, Fiber 2.6 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 666.9 mg, Sugar 4.1 g
SWEDISH SPINACH SOUP - SPENATSOPPA
This recipe was adapted from one found in scandinaviafood.com. It is an autumn favorite, typically served with hearty bread.
Provided by PanNan
Categories Spinach
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Drain and dry the defrosted spinach.
- Melt the butter in a skillet over medium heat and add the onion and spinach. Fry until the onions are soft.
- Dust the flour over the spinach mixture and add the water and bouillon. Let simmer for 10 minutes.
- Add the milk and season with salt, pepper and nutmeg.
- Slice the hard boiled eggs.
- Divide the soup in 4 bowls, and top each with approximately 1/4 of the egg slices. Serve with bread for a complete light meal.
Nutrition Facts : Calories 130.5, Fat 7.1, SaturatedFat 3.6, Cholesterol 117.7, Sodium 142.3, Carbohydrate 10.5, Fiber 2.7, Sugar 2.1, Protein 7.7
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SIMPLE SWEDISH SPINACH SOUP | RECIPES | COOK FOR YOUR LIFE
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- Heat oil in a large saucepan over medium heat. Add onion, garlic, rosemary, salt and pepper; sprinkle with the salt, reduce heat to medium-low and cook, partially covered for 5 minutes, stirring occasionally, until onion is transparent and soft.
- Stir in potatoes and cook, stirring occasionally, for 3 minutes. Pour in broth or water and bring to a simmer over medium heat, cover and cook until the potatoes are soft, about 15 minutes.
- Stir in spinach or chard and continue to simmer until the greens are wilted and tender, about 5-10 minutes more depending on the greens you use.
- Puree the soup with an immersion blender, or in a regular blender in batches, leaving it a little chunky if desired. Check for salt. Serve the soup garnished with freshly grated nutmeg and a squeeze of lemon for extra flavor.
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- In a large pot, melt butter. Add onion and garlic and cook over medium-low heat until onion is soft and translucent.
- Add chicken broth, spinach, salt, pepper, and nutmeg. Bring soup to a boil, then reduce heat and simmer until the spinach is very tender about 10 minutes.
- Cool soup slightly, then carefully add to soup to a blender in batches and puree. (Remember only fill the blender partially because hot liquids expand!) Pour pureed soup back into the pot.
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