16:08, 27 Aug 2023, author: Ermakova M.

Spinach cream soup

Name: Spinach cream soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5
Cuisine: European
Ingredients: Sunflower oil - 2 tbsp.; Onion - 1 pc.; Potato - 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 herbs - to taste

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

Photo source: 123rf.com/profile_windnarsil

In combination with various spices, spinach puree soup will delight you with new taste sensations every time with unchanged benefits for the body. Of course, in order to make a soup with the maximum of spinach's beneficial properties, the cooking time should be minimal and the heat exposure short, but these factors can only be added to the long list of advantages of this soup - it is cooked in minutes.

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

Spinach cream soup

Кухня: European, обед, калории: 35, время приготовления: 00:30

Ингредиенты

Sunflower oil - 2 tbsp.

Onion - 1 pc.

Potato - 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 herbs - to taste

Рецепт

1. You will also need a liter of vegetable broth. You can use ready-made broth, frozen or even bouillon cube, but I like to use freshly made light vegetable broth. For the broth, I measure 1–1.5 liters of water and add some vegetables and herbs that I always have on hand. Today it is 1 carrot, a little celery root and parsnip, parsley stalks, 2-3 bay leaves, a little allspice, a pinch of salt. Vegetables need to be cut into small pieces, add to the water along with spices. Bring water to a boil, reduce heat and simmer for 12-15 minutes.

2. Cut the onion into thin half rings.

3. Cut the potatoes into thin circles. The addition of a small amount of potatoes allows the texture of the soup to be creamy and thick, while slicing it into thin slices makes it cook faster.

4. Heat 1-2 tablespoons of vegetable oil over medium heat. Add chopped onion, a pinch of salt and ground black pepper and fry for 1-2 minutes, stirring occasionally.

5. When the onion is lightly fried and soft, add the potato slices, a pinch of salt and pepper. Stirring, fry everything together for a few more minutes until the potatoes are ready.

6. In the meantime, rinse the spinach leaves thoroughly.

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

8. Cover the pot with a lid, pressing down firmly on the spinach if necessary. Simmer over medium heat for 1-2 minutes until the spinach is tender.

9. As soon as the spinach begins to decrease in volume, pour the hot broth into the pan. To maintain maximum benefit, avoid sudden temperature changes. If using frozen or pre-prepared broth, boil it first. Add just enough broth to cover the spinach leaves in liquid.

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

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

12. Serve creamy spinach soup with sour cream or cream, garnished with fresh herb leaves and lemon zest.