Spinach Cream Soup - A Recipe With A Photo Step By Step. How To Make Spinach And Potato Puree Soup?

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Spinach puree soup is rightfully considered the king of healthy soups. Spinach leaves contain a complex of trace elements and vitamins useful for the body, which are preserved even after exposure to temperature. Spinach cream soup has a delicate, delicate and delicate flavor, which is an excellent base for a wide variety of seasonings and spices.

In combination with various spices, spinach soup will delight you every time with new taste sensations with constant benefits for the body. Of course, in order to prepare a soup that retains the maximum useful properties of spinach, the cooking time should be minimal, and the temperature exposure should be short-lived, but these factors can only be added to the long list of the advantages of this soup - it is prepared in a matter of minutes.

Are you ready to get a boost of energy and vitamins ?! Then let's get started.

Ingredients

Sunflower oil - 2 tablespoons

Bulb onions - 1 pc.

Potatoes - 100 g

Spinach - 450 g

Vegetable broth - 1 l

Salt to taste

Ground black pepper - to taste

Nutmeg - to taste

Lemon - 0.5 pcs.

Sour cream - to taste

Fresh greens to taste

• 35 kcal
• 20 minutes.
• 20 minutes.

Photo of the finished dish

Step by step recipe with photo

Ingredients for broccoli puree soup.

You will also need a liter of vegetable stock. You can use ready-made stock, frozen stock, or even a stock cube, but I like to use freshly made light vegetable stock.

For the broth, I measure out 1-1.5 liters of water and add some vegetables and herbs that are always on hand. Today it is 1 carrot, some celery and parsnip, parsley stalks, 2-3 bay leaves, some allspice, a pinch of salt. Vegetables should be cut into small pieces, added to the water along with spices. Bring water to a boil, reduce heat and cook for 12-15 minutes.

Cut the onion into thin half rings.

Cut the potatoes into thin slices. The addition of a small amount of potatoes makes the texture of the soup creamy and thick, and cutting into thin slices greatly speeds up the cooking time.

Heat 1-2 tablespoons of vegetable oil over medium heat. Add the onion, chopped in half rings, a pinch of salt and ground black pepper, and stir-fry for 1–2 minutes.

When the onions are lightly browned and tender, add the potato slices, a pinch of salt and pepper. While stirring, fry everything together for a few more minutes until the potatoes are tender.

Meanwhile, rinse the spinach leaves thoroughly.

Once the potato slices are soft and break easily, add the spinach leaves to the pot.

Place the lid on the pot, pressing down firmly on the spinach as needed. Simmer over medium heat for 1-2 minutes, until spinach is tender.

As soon as the spinach begins to shrink in volume, pour the hot broth into a saucepan. To maximize the benefits, avoid sudden temperature changes. If using frozen or pre-cooked broth, boil it first. Add just enough broth to cover the spinach leaves.

Bring the soup to a boil, simmer for 1 minute, turn off the heat, and grind until smooth, smooth. Season to taste with salt, ground black pepper, grated nutmeg and lemon juice.

To help even out the flavors, add a pinch of salt and ground black pepper at the end of cooking each time you add ingredients during cooking.

Serve creamy spinach soup with sour cream or cream, garnished with fresh herbs and lemon zest.

Important additions to the recipe

Try similar soup recipes: Cream of spinach and lentil soup, cream of spinach and broccoli