CURRIED SPINACH SOUP
I absolutely LOVE this soup and make it all the time. I've adapted the recipe to be more healthy by using olive oil instead of butter and fat-free sour cream. Serve topped with croutons.
Provided by NATDTAT
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
- Heat 2 tablespoons of olive oil in a large saucepan or soup pot. Add the green onions, and cook until tender. Stir in the cooked potatoes, then gradually mix in the spinach, stirring after each addition until spinach is limp. Transfer the mixture to a food processor or blender, and puree until smooth.
- Heat the remaining olive oil in the same pan, and whisk in the flour and curry powder. Gradually whisk in broth so that no lumps form. Return the spinach mixture to the pan, stirring to blend, along with the lemon juice. Bring to a boil over medium heat, stirring constantly until thickened.
- Place sour cream in a medium bowl. Ladle about 1 cup of the hot soup into the sour cream, and mix until well blended. Stir this back into the pot of soup. Heat through, but do not allow to boil. Serve immediately.
Nutrition Facts : Calories 180.7 calories, Carbohydrate 18.1 g, Cholesterol 4.4 mg, Fat 10.5 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 84.3 mg, Sugar 3.4 g
CREAMY SPINACH SOUP
The lovely, leafy spinach in this recipe makes for a flavoursome and intriguing bright-green soup
Provided by Maxine Clark
Categories Dinner, Soup
Time 1h15m
Number Of Ingredients 10
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
NORWEGIAN SPINACH SOUP
Make and share this Norwegian Spinach Soup recipe from Food.com.
Provided by roozer
Categories Spinach
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook spinach in broth 10 minutes.
- Drain, reserving liquid.
- Melt butter and stir in flour.
- When blended, add broth a little at a time.
- Cover, simmer 5 minutes.
- Add spinach, salt, pepper, nutmeg.
- Mix thoroughly.
- Simmer, covered, 5 minutes.
- Serve with hard-boiled egg slices floating atop.
Nutrition Facts : Calories 200.4, Fat 13.2, SaturatedFat 6.4, Cholesterol 129.8, Sodium 1716.7, Carbohydrate 11.6, Fiber 5.2, Sugar 1.2, Protein 13.1
SPINATSUPPE (NORWEGIAN SPINACH SOUP)
Make and share this Spinatsuppe (Norwegian Spinach Soup) recipe from Food.com.
Provided by Elmotoo
Categories Clear Soup
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Wash spinach thoroughly; drain and chop coarsely. (If you're using frozen spinach, defrost it and drain thoroughly.).
- Place a sieve or strainer over a large bowl; set aside.
- In a large saucepan or soup pot, bring broth to a boil. Add spinach. Simmer 5 minutes, then pour into sieve or strainer, catching the stock in the bowl. Press the spinach with a spoon to remove as much liquid as possible. Set the stock aside. Chop the spinach very fine. (this step not necessary if using frozen spinach).
- Melt the butter in the saucepan or soup pot. Remove pan from heat and stir in the flour. Using a whisk, slowly add the hot broth, mixing well. Return pan to heat and bring broth to a boil, stirring constantly.
- Add spinach, salt, pepper, and nutmeg. Cover pan, reduce heat, and simmer 5 minutes, stirring occasionally.
- Serve soup garnished with slices of hard-boiled egg.
LATVIAN SPINACH SOUP
Provided by Ann Barry
Categories dinner, soups and stews, main course
Time 2h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Boil the smoked ribs in 7 cups of water, covered, for an hour to an hour and a half.
- Meanwhile, wash the spinach, and chop finely.
- After the meat has cooked, add the rice and potatoes to the pot.
- After approximately 15 minutes (when the potatoes are cooked), remove the meat. When cool enough to handle, strip the meat from the bones and reserve.
- Add the spinach to the pot, along with the lemon juice and salt to taste.
- Place a serving of meat in individual bowls, add the soup and then half a hard-cooked egg and a teaspoon of sour cream.
- The diner chops the egg and mixes the cream into the soup.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 11 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 7 grams, Sodium 1236 milligrams, Sugar 1 gram, TransFat 0 grams
NORWEGIAN SPINACH SOUP
Provided by Nika Standen Hazelton
Categories Soup/Stew Egg Appetizer Quick & Easy Spinach Winter House & Garden Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- Cook spinach in hot bouillon for 10 minutes. Drain, reserving the liquid. Melt butter and stir in flower. When blended and smooth, add hot liquid, a little at a time, stirring until smooth. Cover and simmer 5 minutes. Add spinach, salt, pepper and nutmeg and mix thoroughly. Simmer covered for 5 minutes. Serve with hard-cooked egg slices floating on top of each bowl of soup.
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