Thick Spinach Soup Food

CREAMY SPINACH SOUP

Creamy spinach soup image

The lovely, leafy spinach in this recipe makes for a flavoursome and intriguing bright-green soup

Provided by Maxine Clark

Time 1h15m

Number Of Ingredients 10

Ingredients

50g butter
1 medium onion , finely chopped
2 garlic cloves , finely chopped
1 medium potato , peeled and chopped into chunks
450ml chicken or vegetable stock
600ml milk
450g fresh spinach , washed if necessary and roughly chopped
finely grated zest of half a lemon
freshly grated nutmeg , to taste
3 tbsp double cream , to serve

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

Nutrition Facts : Calories 226 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.22 milligram of sodium

CREAMY SPINACH SOUP

Creamy Spinach Soup image

This is a very delicious cream of spinach soup that can be served with a few croutons on top.

Provided by Donna L Whitaker

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

Time 45m

Yield 5

Number Of Ingredients 9

Ingredients

1 pound frozen chopped spinach, thawed
2 cups water
4 teaspoons chicken bouillon granules
½ cup chopped onion
¼ teaspoon garlic powder
¼ cup butter
¼ cup all-purpose flour
3 cups half-and-half
salt and pepper to taste

Steps:

Place spinach, water, bouillon, onion, and garlic powder in a large pot over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer until onion is tender.
Meanwhile, melt the butter in a small saucepan and whisk in the flour until smooth. Cook for 2 minutes. Slowly stir in half-and-half; mix until smooth. Pour the cream mixture into the spinach soup, and simmer until thickened, about 10 minutes. Season to taste with salt and pepper.

Nutrition Facts : Calories 330.3 calories, Carbohydrate 16.7 g, Cholesterol 78.3 mg, Fat 26.7 g, Fiber 3.1 g, Protein 8.8 g, SaturatedFat 16.3 g, Sodium 608.5 mg, Sugar 1.9 g

FRESH AND HEALTHY SPINACH SOUP

Fresh and Healthy Spinach Soup image

Learn how to make a delicious and nutritious spinach soup that's perfect any time of the year. It's a quick, easy choice for lunch or dinner.

Provided by Fiona Haynes

Categories Lunch Dinner Appetizer Soup

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

2 teaspoons olive oil
2 cloves garlic (minced)
1/2 medium onion (finely chopped)
1 stalk celery (finely chopped)
1 medium potato (peeled and cubed)
2 cups chicken or vegetable broth
2 cups fat-free milk
1 (6-ounce) bag baby spinach (divided)
Black pepper (freshly ground to taste)
Kosher salt (to taste)

Steps:

Gather the ingredients.
In a large saucepan or Dutch oven, heat the oil. Sauté the potato, onion, celery, and garlic for 5 minutes.
Add the chicken broth and fat-free milk. Bring to a boil, cover, and simmer on low for 10 minutes.
Stir in half of the spinach, cover, and simmer for 10 more minutes.
Cool slightly, then transfer the soup to a blender. Work in 2 batches if necessary to keep the hot soup from overflowing the blender as you blend. Alternatively, an immersion blender can be used to blend the soup in the pot. Add the remaining fresh spinach to the soup and blend until smooth.
Taste for seasoning and serve.

Nutrition Facts : Calories 130 kcal, Carbohydrate 20 g, Cholesterol 5 mg, Fiber 2 g, Protein 8 g, SaturatedFat 0 g, Sodium 717 mg, Sugar 8 g, Fat 3 g, ServingSize 4 servings, UnsaturatedFat 0 g

CREAMY SPINACH SOUP

Creamy Spinach Soup image

Make and share this Creamy Spinach Soup recipe from Food.com.

Provided by Laka

Categories Spinach

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

50 g butter
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 medium potato, peeled and chopped into chunks
450 ml chicken stock or 450 ml vegetable stock, from 1 cube
600 ml milk
450 g fresh spinach, washed if necessary and roughly chopped
1/2 lemon, finely grated zest of
1 pinch freshly grated nutmeg
3 tablespoons double cream, to serve

Steps:

Melt the butter in a large saucepan, add the onion and garlic and fry gently for 5-6 minutes until soft. 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.
Return to the pan and reheat. Taste and season with pepper and nutmeg. Dilute the soup with a little hot water if too thick. Ladle the soup into bowls and swirl in the cream.

Nutrition Facts : Calories 345.1, Fat 21.5, SaturatedFat 12.8, Cholesterol 66, Sodium 421.5, Carbohydrate 28.3, Fiber 4.3, Sugar 4.1, Protein 12.8

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