RUSTIC VEGETABLE AND POLENTA SOUP
Provided by Giada De Laurentiis
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large heavy saucepan, heat the olive oil over medium-high heat. Add the carrots, onions, 1 tablespoon salt and 1 teaspoon pepper. Cook, stirring frequently, until the onion begins to brown, about 6 minutes.
- Add the parsley, thyme, garlic, tomatoes and zucchini, and cook for 3 minutes. Add the chicken broth and bring to a boil. Slowly stir in the polenta and cook until the soup thickens and the vegetables are tender, about 8 minutes.
- Stir in the butter and season with salt and pepper.
- Ladle into soup bowls and serve.
RUSTIC SPINACH AND CORNMEAL SOUP
Provided by Lidia Bastianich
Categories Soup/Stew Appetizer Quick & Easy Low Cal High Fiber Lunch Cornmeal Spinach Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Bring 6 cups broth to simmer in large saucepan; cover to keep warm. Whisk polenta and flour in heavy large pot. Add 1 cup hot broth; whisk over medium-high heat until smooth. Stir in butter and garlic; sprinkle lightly with coarse salt. Gradually add 5 cups hot broth by cupfuls. Boil gently over medium heat until polenta is tender and soup is creamy and thickened, whisking frequently and adding more broth to thin, if desired, about 25 minutes. Stir in spinach by handfuls; simmer until wilted, stirring often, 5 to 7 minutes longer. Season with more coarse salt and black pepper.
- Ladle soup into 6 bowls and serve.
SPINACH CORIANDER SOUP
Make and share this Spinach Coriander Soup recipe from Food.com.
Provided by nope9117
Categories Spinach
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Coat a large saucepan with cooking spray and heat over medium-high heat. Stir-fry onions, potatoes, garlic and coriander seeds for a few minutes. Add a couple tablespoons of water, reduce heat to low and cover pan.
- Leave to 'sweat' until onions are soft, about 15 minutes.
- Add broth, spinach and cilantro; cook for 10 minutes more. Puree soup in pan with an immersion blender (or puree in batches in a blender but be careful not to splatter hot liquid). Season to taste and serve.
Nutrition Facts : Calories 36.8, Fat 0.3, SaturatedFat 0.1, Sodium 108.7, Carbohydrate 7.9, Fiber 2, Sugar 2.5, Protein 1.9
RUSTIC KOREAN SPINACH
Make and share this Rustic Korean Spinach recipe from Food.com.
Provided by PanNan
Categories Korean
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut off the tips of spinach and clean thoroughly.
- Boil a pot of water and blanch the spinach for 1 minute.
- Drain and rinse spinach under cold water and squeeze out the liquid.
- Separate the spinach strands in a mixing bowl and cut into a few sections if you prefer shorter length.
- Add the rest of the ingredients into the bowl. Using your finger tips (gloved if you prefer) smear the doenjang and gochujang pastes together to combine and then toss everything together as you gently massage around the spinach, so that every strand of spinach will get seasoned.
- Taste and adjust seasoning if desired.
Nutrition Facts : Calories 49.1, Fat 3.3, SaturatedFat 0.5, Sodium 67.4, Carbohydrate 3.7, Fiber 2.1, Sugar 0.4, Protein 2.7
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