Spinach Soup Recipe Jamie Oliver Food

SPINACH & TORTELLINI SOUP

Steps:

• Pour the stock into a large pan, add the bay leaves and bring to the boil.
• Add the tortellini and cook for 4 minutes.
• Add the peas, cook for a further 3 minutes, then add the spinach and cook until just wilted.
• Ladle into bowls and serve with some crusty bread, if you like.

SPINACH SOUP

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.

LEEK AND CHICKPEA SOUP

Steps:

• Rinse the soaked chick peas and cover with water.
• Add chopped potato and cook until veggies are tender.
• Clean, wash, and mince the leeks.
• Heat a large soup pan, spray with Pam.
• Add the leeks and garlic, cook slowly with a good pinch of salt.
• Add the chickpeas and potato and cook for a minute.
• Add 2/3 of the bouillon and cook for 15 minutes.
• Decide if you want to purée the soup, purée part, or not purée at all.
• I like the purée part of the soup option and add back to the pot, so half is puréed and half chunky.
• The easiest way it to use an immersion mixer, and blend until you have the consistency you want.
• Add however much of the left over 1/3 bouillon to get the texture you want, salt and pepper to taste, add 1T of grated Parmesan and mix Sprinkle the rest of the Parmesan over the top to serve.

ROASTED RED PEPPER & TOMATO SOUP WITH SPINACH GNOCCHI

Steps:

• In a large heavy bottom pot, combine the Olive Oil, onion and garlic.
• Saute over medium heat until onions are soft but not brown.
• Cut the roasted red peppers into large chunks and add to the pot.
• Stir in the sun dried tomatoes, San Marzano Tomatoes, chicken broth, salt, white pepper and sugar.
• Bring to a boil, reduce to a simmer, cover and simmer about 15 minutes.
• Remove from heat.
• Use a stick blender to blend the soup into a puree. If you don't have a stick blender, you can use a regular blender: Cool the soup slightly. Add small amounts of the soup at a time to the blender but do not fill the blender more than halfway. Hot soup produces steam when blended and the pressure can blow the top off your blender if you are not careful. Once that batch is blended, place the pureed soup in another pot and repeat until all soup is blended smooth.
• Stir in the basil, spinach and heavy cream. Set aside.
• To make the gnocchi: Bring a large pot of water to a boil.
• In a food processor, combine the mashed potatoes, spinach and roasted garlic.
• Pulse several times until well combined.
• Remove from processor and place in a medium bowl.
• Add the eggs, flour and salt.
• Mix just until the dough comes together.
• Turn dough onto heavily floured surface.
• Knead about 20 times. The dough will be sticky so make sure you use plenty of flour on your work surface.
• Divide dough into 6 portions.
• Working with one portion at a time, roll into a rope about the thickness of your index finger.
• Cut into 1 inch segments.
• Place on a floured cookie sheet. Set aside.
• Repeat until all 6 portions have been rolled and cut into segments.
• Add about 20 pieces of gnocchi at a time to the boiling water.
• Cook 2 minutes.
• Remove from the water with a slotted spoon and place in the soup.
• Repeat until all gnocchi has been cooked and is in the soup.
• Stir 1 cup of the gnocchi water into the soup.

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.

SWEET POTATO, SPINACH AND MEXICAN CHORIZO SOUP

Steps:

• Heat the oil in a large pot over medium heat and cook the onions, stirring, until translucent. Add the chorizo and cook until browned. Add the paprika, sweet potatoes and tomato paste and stir until everything is coated. Add the chicken broth, raise the heat, and bring to a boil. Lower the heat and simmer, uncovered, until the potatoes are tender, about 20 minutes.
• Stir in the spinach and cilantro and cook for an additional minute. Stir in the lime juice, season to taste with salt and pepper and serve.

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