HEALTHY CREAM OF SPINACH SOUP (NO CREAM!)
This heart-healthy soup gets its creaminess from cauliflower instead of high fat cream. Substitute vegetable broth for the chicken broth and it becomes vegetarian.
Provided by Jean R
Categories Spinach
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 127, Fat 6.5, SaturatedFat 1.1, Sodium 1291.6, Carbohydrate 9.7, Fiber 4.6, Sugar 3.1, Protein 9.8
EASY SPINACH SOUP
This recipe is for a yummy spinach soup with scallions and carrots in chicken broth. Top with Parmesan cheese, if desired.
Provided by JULBREN1020
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 18m
Yield 6
Number Of Ingredients 8
Steps:
- Melt butter in a stockpot over medium heat. Add carrots, scallion, and garlic; cook and stir until scallion is soft, 1 to 2 minutes. Pour in chicken broth; bring to a boil. Add pasta and cook, stirring occasionally until tender yet firm to the bite, 5 to 10 minutes. Stir in spinach; cook until tender, 2 to 3 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 136.8 calories, Carbohydrate 17 g, Cholesterol 17.7 mg, Fat 5.8 g, Fiber 2.1 g, Protein 5 g, SaturatedFat 3.1 g, Sodium 1067 mg, Sugar 2.6 g
SPINACH SOUP
Provided by Ree Drummond : Food Network
Time 30m
Yield 8 servings
Number Of Ingredients 10
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.
SPINACH TORTELLINI SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring the stock to a simmer in a large pot over medium heat. Stir in the tortellini and simmer gently for 3 minutes. Stir in the spinach, garlic, tomatoes and dried basil. Season with salt and pepper. Return to a simmer and cook for 2 to 3 more minutes. Serve hot with the grated Parmesan cheese.
HEARTY LENTIL SOUP WITH SPINACH - VEGETARIAN VERSION
I usually make this with bacon, but I can't eat meat on my current restricted diet, so I've tossed that smoky slab and added some other stuff! I've also almost doubled the original amounts of original recipe - I can't make small batches of soup! I pack it up in plastic containers and take them to work. *Please note that preparation time may vary. I'm a slow chopper and I accounted for that in the given time below!
Provided by e.kopeczky
Categories Lentil
Time 1h15m
Yield 3-4 Quarts, 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil at medium-high heat.
- Add onions, carrots and celery; cook, stirring occasionally, until vegetables begin to soften (4-8 minutes).
- Add garlic and cook until fragrant (30 seconds).
- Stir in tomatoes, bay leaf and thyme; cook until fragrant (30 seconds).
- Stir in lentils, salt and pepper to taste.
- Cover, reduce heat to medium-low and cook until vegetables are softened and lentils have darkened *7-10 minutes).
- Uncover, add vegetable broth and water.
- Bring to a boil, cover partially, and reduce heat to low.
- Simmer until lentils are tender but not mushy (30-35 minutes).
- Discard bay leaf.
- Puree 3 cups soup in blender until smooth, then return puree to pot.
- Stir in spinach until wilted.
- Serve! (or place in plastic containers for work!).
Nutrition Facts : Calories 172.7, Fat 7.4, SaturatedFat 1, Sodium 215.3, Carbohydrate 21.9, Fiber 7.5, Sugar 6.7, Protein 7.1
SPINACH SOUP
A vibrant green blended soup with half-fat crème fraîche that's healthy and filling - make a batch and freeze
Provided by Caroline Hire - Food writer
Categories Lunch, Soup
Time 35m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 192 calories, Fat 12.6 grams fat, SaturatedFat 7.2 grams saturated fat, Carbohydrate 13.1 grams carbohydrates, Sugar 4.4 grams sugar, Fiber 5.4 grams fiber, Protein 6.5 grams protein, Sodium 2 milligram of sodium
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