Spinach Soup With Coriander Cinnamon And Allspice Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPINACH SOUP WITH CORIANDER, CINNAMON AND ALLSPICE



Spinach Soup With Coriander, Cinnamon and Allspice image

This soup was inspired by a Syrian recipe, a spice-laced pan-cooked spinach that is served with yogurt and walnuts on top. This recipe uses the same spices in a puréed spinach soup. It works beautifully. Half of the yogurt is stirred into the soup, contributing a tart flavor that's a great finishing dimension to the soup. The rest is drizzled onto each serving.

Provided by Martha Rose Shulman

Categories     soups and stews, main course

Time 1h

Yield 4 to 6 servings.

Number Of Ingredients 19

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1/3 cup finely diced celery
Salt to taste
2 garlic cloves, minced
1/2 cup medium-grain rice
6 cups chicken stock or vegetable stock
A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley
1 1/2 pounds fresh spinach, stemmed and washed thoroughly in 2 changes of water
1/4 teaspoon ground allspice
1/8 teaspoon ground clove
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
1 scant teaspoon coriander seeds, lightly toasted and ground
Salt and freshly ground pepper
1 teaspoon cornstarch
2 cups drained yogurt or Greek-style yogurt
1 small garlic clove (optional)
1/4 to 1/3 cup chopped walnuts for garnish

Steps:

  • Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion and celery. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic smells fragrant, 30 seconds to 1 minute.
  • Add the stock, rice, bouquet garni, and salt to taste, and bring to a boil. Reduce the heat, cover and simmer 30 minutes. Remove the bouquet garni. Stir in the spinach and spices, cover and simmer 5 minutes, stirring once or twice. The spinach should wilt but should maintain its bright color.
  • Using a hand blender that has a powerful motor, or in batches in a regular blender, purée the soup. If using a regular blender, fill only halfway and cover the top with a towel pulled down tight, rather than the lid, because hot soup will push the top off if the blender is closed airtight. Return to the pot and heat through, stirring. Whisk 1 teaspoon cornstarch into 1 cup of the yogurt, and whisk into the soup. Season to taste with salt and pepper.
  • If you want a pungent, garlicky yogurt garnish, mash the remaining garlic to a paste with a pinch of salt in a mortar and pestle. Stir into the remaining yogurt. Serve the soup, garnishing each bowl with a swirl of the yogurt and a sprinkling of chopped walnuts.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 11 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 1152 milligrams, Sugar 8 grams, TransFat 0 grams

CURRIED SPINACH SOUP



Curried Spinach Soup image

I absolutely LOVE this soup and make it all the time. I've adapted the recipe to be more healthy by using olive oil instead of butter and fat-free sour cream. Serve topped with croutons.

Provided by NATDTAT

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

Time 35m

Yield 8

Number Of Ingredients 9

1 large potato - peeled and cubed
6 tablespoons olive oil
½ cup chopped green onions
12 cups spinach - rinsed, stemmed, and dried
⅓ cup all-purpose flour
2 teaspoons curry powder
4 cups chicken broth
1 tablespoon lemon juice
1 (8 ounce) carton nonfat sour cream

Steps:

  • Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
  • Heat 2 tablespoons of olive oil in a large saucepan or soup pot. Add the green onions, and cook until tender. Stir in the cooked potatoes, then gradually mix in the spinach, stirring after each addition until spinach is limp. Transfer the mixture to a food processor or blender, and puree until smooth.
  • Heat the remaining olive oil in the same pan, and whisk in the flour and curry powder. Gradually whisk in broth so that no lumps form. Return the spinach mixture to the pan, stirring to blend, along with the lemon juice. Bring to a boil over medium heat, stirring constantly until thickened.
  • Place sour cream in a medium bowl. Ladle about 1 cup of the hot soup into the sour cream, and mix until well blended. Stir this back into the pot of soup. Heat through, but do not allow to boil. Serve immediately.

Nutrition Facts : Calories 180.7 calories, Carbohydrate 18.1 g, Cholesterol 4.4 mg, Fat 10.5 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 84.3 mg, Sugar 3.4 g

MUSHROOM-SPINACH SOUP WITH MIDDLE EASTERN SPICES



Mushroom-Spinach Soup With Middle Eastern Spices image

Absolutely glorious soup from Melissa Clark in the *New York Times*. I combined oil and butter and used a whole lime's worth of juice; don't forget the yogurt!

Provided by lecole54

Categories     Spinach

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

6 tablespoons unsalted butter or 6 tablespoons extra-virgin olive oil
1 1/4 lbs mixed mushrooms, chopped (such as cremini, oyster, chanterelles and shiitake)
1/2 lb shallot, finely diced
1 tablespoon tomato paste
2 teaspoons thyme leaves, chopped
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
3/4 teaspoon ground cinnamon
1 pinch ground allspice
2 1/2 teaspoons kosher salt, more to taste
1 teaspoon black pepper
5 ounces Baby Spinach
1 lime, juice of
plain yogurt, for serving (optional)

Steps:

  • Heat 3 tablespoons butter or oil in a large pot over medium-high heat. Add half the mushrooms and half the shallots; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are well browned, 10 to 12 minutes. Transfer mushrooms to a bowl and repeat with remaining butter, mushrooms and shallots.
  • Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute.
  • Stir in 5 cups water, the salt and the black pepper. Bring mixture to a simmer over medium heat and cook gently for 20 minutes. Stir in baby spinach and let cook until just wilted, 1 to 2 minutes.
  • Using an immersion blender or food processor, coarsely purée soup. Mix in lime juice. Thin with water, as needed. Taste and adjust seasoning, if necessary. Serve with dollops of yogurt if you'd like.

Nutrition Facts : Calories 217.5, Fat 17.8, SaturatedFat 11, Cholesterol 45.8, Sodium 1524.4, Carbohydrate 14.8, Fiber 2.1, Sugar 1, Protein 3.2

MUSHROOM-SPINACH SOUP WITH CINNAMON, CORIANDER AND CUMIN



Mushroom-Spinach Soup With Cinnamon, Coriander and Cumin image

This is a very hearty, chunky soup filled with bits of browned mushroom and silky baby spinach. A combination of sweet and savory spices - cinnamon, coriander and cumin - gives it a deep, earthy richness. For the most complex flavor, use several kinds of mushrooms and cook them until they are dark golden brown and well caramelized.

Provided by Melissa Clark

Categories     soups and stews, appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 14

6 tablespoons unsalted butter or extra-virgin olive oil
1 1/4 pounds mixed mushrooms (such as cremini, oyster, chanterelles and shiitake), chopped
1/2 pound shallots, finely diced
1 tablespoon tomato paste
2 teaspoons chopped fresh thyme leaves
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
3/4 teaspoon ground cinnamon
Pinch ground allspice
2 1/2 teaspoons kosher salt, more to taste
1 teaspoon black pepper
5 ounces baby spinach
Fresh lime juice, to taste
Plain yogurt, for serving (optional)

Steps:

  • Heat 3 tablespoons butter or oil in a large pot over medium-high heat. Add half the mushrooms and half the shallots; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are well browned, 10 to 12 minutes. Transfer mushrooms to a bowl and repeat with remaining butter, mushrooms and shallots.
  • Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute.
  • Stir in 5 cups water, the salt and the black pepper. Bring mixture to a simmer over medium heat and cook gently for 20 minutes. Stir in baby spinach and let cook until just wilted, 1 to 2 minutes.
  • Using an immersion blender or food processor, coarsely purée soup. Mix in lime juice. Thin with water, as needed. Taste and adjust seasoning, if necessary. Serve with dollops of yogurt if you'd like.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 406 milligrams, Sugar 5 grams, TransFat 0 grams

More about "spinach soup with coriander cinnamon and allspice recipes"

MUSHROOM SPINACH SOUP WITH CINNAMON, CORIANDER AND CUMIN
1 teaspoon ground coriander ¾ teaspoon ground cinnamon Pinch ground allspice 1 veggie broth cube Sea salt to taste 1 teaspoon black pepper 5 ounces baby spinach fresh or ½ bag of …
From laurenhubele.com


MUSHROOM-SPINACH SOUP WITH MIDDLE EASTERN SPICES
Mar 2, 2016 Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute. Stir in 5 cups water, the salt and …
From thebrookcook.wordpress.com


MUSHROOM SPINACH SOUP - BIGOVEN
Mushroom Spinach Soup recipe: flavored with cinnamon, coriander and cumin. flavored with cinnamon, coriander and cumin Add your review, photo or comments for Mushroom Spinach …
From bigoven.com


SPINACH SOUP WITH CORIANDER CINNAMON AND ALLSPICE RECIPES
Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute. Stir in 5 cups water, the salt and the black pepper. …
From tfrecipes.com


20+ SAVORY LEMONGRASS SOUP RECIPES TO BRIGHTEN YOUR DAY
5 days ago Lemongrass Pho Soup. This Lemongrass Pho Soup is a twist on the classic Vietnamese pho, combining the traditional depth of pho broth with the zesty, citrusy notes of …
From chefsbliss.com


MUSHROOM-SPINACH SOUP (CINNAMON, CORIANDER, CUMIN)
Jan 3, 2018 Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute. Stir in 2-3 cups water, the salt and …
From andrewsrecipe.wiki


MUSHROOM-SPINACH SOUP WITH - ANTHOLOGY OF CRUMBS
Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute. Stir in 5 cups water, the salt and the black pepper. …
From anthologyofcrumbs.com


A MUSHROOM-SPINACH SOUP WITH A WHOLE LOT OF …
Dec 16, 2017 Return all the sautéed mushrooms to the soup pot. Add tomato paste, thyme, cumin, coriander, cinnamon and allspice to the pot and cook until the spices are fragrant for about 1 minute. Stir in 5 C. water, salt and black …
From bluecayenne.com


SATISFYING MUSHROOM SPINACH SOUP WITH MIDDLE …
Mar 7, 2017 Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute. Stir in 5 cups water, the salt and the black pepper. Bring mixture to a simmer over …
From eatwellenjoylife.com


SPINACH SOUP WITH CORIANDER CINNAMON AND ALLSPICE RECIPES
This soup was inspired by a Syrian recipe, a spice-laced pan-cooked spinach that is served with yogurt and walnuts on top. This recipe uses the same spices in a puréed spinach soup. It …
From menuofrecipes.com


MUSHROOM-SPINACH SOUP WITH CINNAMON, CORIANDER, …
Dec 19, 2017 Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute. Stir in 5 cups water, the salt and the black pepper. Bring mixture to a simmer over …
From farmersmarketinstitute.org


SPINACH AND CORIANDER SOUP RECIPE - TIMES FOOD
May 26, 2020 Step 1. Place a pan over medium flame and spray it with cooking spray. Now, on a chopping board, chop the onions, garlic, coriander leaves, cilantro finely and grate the Parmesan cheese.
From recipes.timesofindia.com


MUSHROOM-SPINACH SOUP WITH CINNAMON, CORIANDER AND CUMIN
Jul 23, 2023 Your free recipe manager, shopping list, and meal planner! ... SNCrfKh. wMqsm3Wwm. 2023-07-23 14:12:15. Mushroom-Spinach Soup with Cinnamon, Coriander …
From copymethat.com


VEGETARIAN MUSHROOM-SPINACH SOUP WITH CINNAMON, CORIANDER, …
Feb 3, 2020 5 ounces baby spinach. 6 tablespoons unsalted butter. 1 ½ pound chopped mushrooms. ½ pound finely diced shallots. 1 tablespoon tomato paste. 2 teaspoons fresh …
From 1md.org


25+ MOUTHWATERING CHICKPEA SOUP RECIPES FOR THIS SEASON
Nov 14, 2024 Let’s dive into these 25+ inspiring and delicious chickpea soup recipes that’ll make every meal more flavorful and filling. ... Chickpea and Spinach Soup. A nourishing, simple …
From chefsbliss.com


SPINACH-MUSHROOM SOUP WITH MIDDLE EASTERN SPICES
Add the tomato paste, thyme, cumin, coriander, cinnamon, and allspice, and stir to combine. Cook just until fragrant, 1-2 minutes. Add 5 cups of water and the salt and pepper. Bring to a simmer …
From willystreet.coop


MUSHROOM-SPINACH SOUP WITH CINNAMON, CORIANDER AND CUMIN
Oct 18, 2024 Your free recipe manager, shopping list, and meal planner! ... 87zj59w. r1okdp7ara. 2024-10-18 05:15:15. Mushroom-Spinach Soup with Cinnamon, Coriander and …
From copymethat.com


MUSHROOM SPINACH SOUP WITH CINNAMON, CORIANDER …
Sep 20, 2019 Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about one minute. Stir in 5 cups water, veggie broth cube, black pepper and salt to taste. Bring …
From laurenhubele.com


Related Search