Nutty Spinachio Soup Ultra Healthy Food

HEALTHY SPINACH SOUP

Steps:

• 1. Clean Spinach in cold running water.
• 2. Boil spinach for 4-5 minutes or till soft.
• 3. Use a colander to remove water from spinach. Run it in cold water.
• 4. Put it in blender, add 2 cups of water. Mix till you get smooth consistency.
• 5. Heat oil in pan and transfer spinach to this pan. Add salt & pepper.
• 6. Bring it to boil. Add chopped onion. Turn off the heat. Your spinach soup is ready.
• 7. Put little cream on top when serving in bowl.
• Serve hot.

NUTTY SPINACHIO SOUP (ULTRA-HEALTHY)

Steps:

• Place bacon slices in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel and crumble into pieces.
• Place water, spinach, peanut butter, seasoned salt, and hot sauce in a blender. Cover and hold lid down; blend on highest setting until soup is smooth and warmed through. Let sit until bubbles float to the top, about 5 minutes.
• Strain soup into bowls through a nut milk bag or cheesecloth to avoid getting bubbles in the bowls. Stir in bacon pieces and grated Parmesan cheese; garnish bowls with additional Parmesan cheese.

SPINACH, POTATO, AND NUTMEG SOUP

Steps:

• Heat the oil in a skillet over medium heat. Cook and stir the onion until tender.
• In a saucepan, bring the water to a boil. Reduce heat to low, and dissolve the bouillon cube in the water.
• In a blender or food processor, blend the onion, spinach, potatoes, nutmeg, and about 2 cups of the bouillon until thick and smooth.
• Blend the potato mixture into the saucepan with the remaining bouillon. Bring to a boil, reduce heat, and simmer 20 minutes. Stir in the milk, and continue cooking 10 minutes. Season with salt, pepper, and more nutmeg to taste. Thus the soup is complete.

SPINACH SOUP

Steps:

• Heat oil in a large pot and add onion, garlic, potato and a pinch of salt. Cook for about 5-10 minutes, stirring occasionally, until the onions are traslucent and potatoes are tender.
• Add broth and turn up the heat, and bring to a steady simmer. Add in spinach, a little at a time, and cook for 5-8 minutes or until the greens are wilted but still vibrant. Turn off the heat.
• Allow the soup to cool a bit before blending with an immersion blender or spooning it into a high-speed blender or food processor. Loosley place on the lid (do not seal) and pulse soup a few times to get it started, then blend until you have a smooth consistency. You may have to do this in batches.
• At this point, you can adjust seasonings and enjoy or add in Greek yogurt and nutmeg, and blend one more time. This adds a bit more body and flavor to the soup, but I enjoy it both ways!

SAVORY BEAN SPINACH SOUP

Steps:

• In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.
• Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.
• Stir spinach into soup. Serve with Parmesan cheese.