Carlas Creamed Spinach No Cream Of Soup Food

HEALTHY CREAM OF SPINACH SOUP (NO CREAM!)

Steps:

• Remove the green leaves from the cauliflower, remove the stem and chop the florets coarsly.
• Wash the spinach well, dry in a towel or salad spinner and chop coarsely.
• In a stock pot, heat the oil over medium heat and add the garlic, cook for just 30 seconds.
• Add the cauliflower, broth and salt; bring to a boil. Reduce heat and simmer for 15 minutes. Add the spinach and cook another 5 minutes, until the spinach is wilted and the cauliflower tender. Mix in the mustard and thyme.
• Using a hand-held immersion blender, puree the soup in the pot until smooth.
• Add pepper and additional salt to taste.

NO CREAM CREAMED SPINACH

Steps:

• Blanch half a pound of spinach in salted, boiling water.
• Immediately, "shock" the blanched spinach in a bowl of iced water. Drain and squeeze out the excess water.
• Puree in a blender. Set aside.
• In a large skillet over medium heat, sweat the shallots and garlic until translucent.
• Add the rest of the spinach leaves. Toss and saute until wilted.
• Fold in the spinach puree.
• Season with salt and pepper, transfer to a serving bowl and serve immediately.

DAIRY-FREE CREAM OF SPINACH SOUP

Steps:

• Heat oil in a soup pot over medium heat. Add the onion, celery, carrot, garlic, and thyme and cook until the onion has softened, about 5 minutes. Add the tomatoes, cook for 2 minutes. Add broth and beans and bring to boil. Reduce the heat and simmer 10 minutes.
• Meanwhile, finely shred the spinach, then set it aside.
• Working in batches, puree the soup in a blender until smooth, then return it to the pot. Bring to a gentle boil and add the spinach, salt, and pepper, adjusting the seasoning to taste. Cook, stirring, until the spinach is tender, wilted, and bright green, about 5 minutes.

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

HEARTY CREAM OF SPINACH SOUP

Steps:

• In a large saucepan, let the butter melt over medium heat.
• Add in the onion, carrot, and spinach; cook and stir frequently for 3-4 minutes or until vegetables are softened.
• Add the soup mix, then the milk; whisk until mixture is smooth.
• Bring to a boil, add in nutmeg and pepper; lower heat to medium-low and simmer 5 minutes or so before serving.

LOW CARB CREAM OF SPINACH SOUP

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.