What could be tastier than aromatic and healthy first courses for a home dinner table? I suggest making fresh spinach puree soup, which is perfect for both adult and children's diets. It’s quite easy to cook such a delicious soup using the most affordable products. There are a lot of cooking options. Use the freshest spinach leaves, then the end result will please your household. Serve the puree soup immediately after cooking with sour cream, cream, fresh herbs and fragrant bread.

Taste Info Cream soup / Cheese soup / Vegetable soup

Ingredients

• Water – 1.5 l;
• Spinach – 200 g;
• Onion – 100 g;
• Potatoes – 500 g;
• Carrots – 250 g;
• Garlic – 5 cloves;
• Sunflower oil – 2 tbsp;
• Processed cheese – 200 g;
• Zucchini – 0.5 pcs.;
• Salt to taste;
• Ground black pepper to taste.

How to make fresh spinach cream soup

Peel the potatoes and rinse thoroughly in running water. Cut into small pieces and place in a saucepan of about 3 liters. Pour in 500 ml of water. Bring to a boil and cook for 10–15 minutes until the potatoes are tender.

Rinse the young zucchini. If using mature vegetables, remove the skin and core. Cut into small cubes and add to potatoes. Pour another 500 ml of boiling water. Bring the contents of the pan to a boil and cook for about 5–7 minutes.

Peel the onions, garlic and carrots. Rinse under running water. Cut the onion and garlic into arbitrary pieces, grate the carrots on a coarse grater or cut into cubes. Fry the prepared vegetables in heated sunflower oil for about 5–7 minutes. Vegetables should become softer. Adjust the amount of garlic to your liking.

Add fried vegetables to the rest of the ingredients. Stir and bring to a boil.

Wash fresh spinach leaves. Trim thick stems. Cut the spinach itself into pieces. Place in a saucepan. If necessary, add another 500 ml of boiling water. Boil and simmer for about 10 minutes over low heat.

Cut good quality processed cheese into pieces. Add to soup. Stir and cook until the cheese pieces are completely melted.

Add salt, ground black pepper, maybe add your own spices. Stir, taste and boil. Boil for 1-2 minutes and turn off the heat.

Grind the finished first course with a blender until smooth. Let sit for 10–15 minutes.

Creamy soup with fresh spinach is ready. Have a delicious lunch!

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Note to the hostess

The presented recipe is one of the few that makes it possible to prepare spinach cream soup. There are many other ways to make this dish, and there are some features in its preparation that can improve the tasty soup and make it even more appetizing:

• Instead of processed cheese, cream is added to the soup, which is also mixed with all the ingredients using a blender until smooth. After this, the spinach cream soup is served with white bread croutons, which can be fried while the soup itself is being prepared.
• For the winter, spinach can be frozen and also made into soup. The cooking technology is approximately the same as for fresh spinach.
• Spinach puree soup is served with croutons and grated hard cheese; it will be especially tasty with Parmesan cheese.

Spinach soups are based on either vegetable or meat broth (most often chicken). It is recommended to defrost frozen spinach before cooking, although it can also be used in its frozen form.

This plant goes well with tomato, and a mixture called herbes de Provence is added to such soups as a seasoning.

In the previous article on spinach dishes, we looked in detail at what delicious things you can prepare from this leafy green vegetable. And they determined that almost anything can be prepared from it, from salads and soups to main courses, flour dishes and savory desserts.

10. Let it boil again and turn off the gas. Cover the pan with a lid and let it brew for 7 - 10 minutes.

11. Be sure to serve with sour cream. Dairy products neutralize the negative effects of oxalic acid present in vegetables.

And it just tastes better with sour cream! And even more tender and fragrant!

I want to make a small digression from the topic.

I made this soup today, and my grandchildren were visiting. The youngest will be two years old one of these days, and he hasn’t had a chance to eat spinach yet. He tried the first spoon with great reluctance and caution, he had already tasted the second and began to look at the plate to see what was so tasty.

And from the third spoon, he was already carefully watching me when I blew on the spoon with the contents so that he would not get hot. And it was clear that he could still bear it while I blew, but if the spoon had accidentally gone into the wrong place in his mouth, he would have immediately become indignant.

In general, I ate even more than usual. And he smacked his lips with pleasure.

My granddaughter is much older, but she is always careful when it comes to food. He doesn't eat what he doesn't know. Therefore, I had to say that it’s just green cabbage soup, and what’s the secret? And if she guesses, she will receive a prize.

I ate everything with pleasure. She didn’t guess what the cabbage soup was with, but she still received a sweet prize! When I found out that it was made from spinach, I said that from now on I would love it!

So everyone was happy!

Kholodnik of fresh spinach with sorrel and egg

We will need:

• spinach - 100 gr
• sorrel – 100 gr
• fresh cucumber – 1 pc.
• egg - 0.5 - 1 pc.
• sour cream - 1 tbsp. spoon
• green onions - 0.5 bunch
• dill - 0.5 bunch
• sugar - 0.5 tsp
• salt - to taste

Preparation:

1. Sort the spinach and sorrel, remove damaged and withered leaves. Then rinse thoroughly.

2. Boil each type in a small amount of water in a separate bowl. 5 minutes will be enough.

It is not recommended to cook these two green vegetables together. Sorrel contains a large amount of oxalic acid and when boiled together, the second will lose its delicate taste and color.

3. Grind both through a sieve, maybe in one bowl.

4. Dilute the puree with hot water, add salt, sugar and cook for 5 - 7 minutes. Adjust the amount of water yourself, it depends on how thick you prefer the dish.

If you want, you can use low-fat meat broth instead of water.

5. Cool the contents.

6. Cut the cucumber into slices, finely chop the onion and dill. Cut the egg into cubes and slices.

7. Pour the cooled soup into bowls, put chopped onion, dill, cucumbers, egg and sour cream on each plate.

Enjoy eating!

Lentil soup with spinach and zucchini

Few people cook soups with lentils, but in vain. Lentils are a very healthy product that should definitely be included in any person’s diet. Moreover, it is also very tasty.

You can cook it with either frozen or fresh vegetables.

In this version we will use fresh vegetables. And it will be soup. But if you wish, you can puree it at the end of cooking, and then you will get a liquid puree.

We will need:

• spinach - a small bunch
• zucchini - 1 piece
• carrots - 1 pc.
• onion - 1 pc.
• green lentils - 0.5 cups
• sour cream - 2 - 3 tbsp. spoons
• vegetable oil - 2 - 3 tbsp. spoons
• spices - to taste
• salt, ground black pepper - to taste
• parsley - for serving

Preparation:

To prepare the soup, you need to rinse the lentils 2 - 3 hours before they are ready and pour half a glass of water over them. Let her brew. During this time, it should swell and double in volume.

1. Peel the onion and cut into small cubes. We will fry it, and to make this process happen faster, it is better to cut the onion smaller.

2. Peel the carrots and grate them; it will make the soup cook much faster.

3. Pour vegetable oil into a thick-bottomed pan and fry the spice mixture in it. Cumin and ground coriander are perfect for it, as well as nutmeg and dried or fresh thyme. Or you can use those spices that you like more than others.

For better flavor development, it is best to fry them. To prevent the spices from burning, fry the mixture in oil for a minute. The oil should not be too hot.

If you don’t have a thick-bottomed pan, fry the mixture in a frying pan, and then transfer it to a saucepan, in which you will then cook.

4. After frying the spices for a minute, add the onions and carrots, and fry - simmer until soft.

5. Add lentils to the pan. There is no water left in it, which is good; there is no need to strain it. Rinse again with cold water and place in a saucepan.

6. Fry the mixture for one minute, then pour in 750 - 1000 ml of water, depending on how thick you want the dish to be. Accordingly, if you like it thicker, then add the first value, and if you like it thinner, then add the second value.

Bring to a boil and cook for 15 minutes until the lentils are tender. To be more precise, it should be almost ready.

7. Add zucchini cut into cubes or small strips. You can add potatoes instead. But with young zucchini, the soup will be no less nourishing and tasty, but less caloric. So choose one or the other. Salt the broth to taste.

Or you can add both zucchini and potatoes - and this option will also be good!

But in this case, the potatoes need to be added 5 minutes after adding the lentils. This must be done because the potatoes will take a little longer to cook.

8. Sort the spinach and rinse thoroughly. Then chop not very coarsely, but not finely either. 5 - 7 minutes after laying out the zucchini, you can lay it out.

9. Stir. If you feel that the broth is too thick for you, add a little boiling water. But in general it is better to calculate the amount of liquid initially.

10. Without waiting for the mixture to boil, add sour cream to the broth. It will give it a delicate creamy taste and neutralize the effect of oxalic acid. This is especially recommended for people with high acidity.

Well, so that there is not too much oxalic acid in spinach, use only young, not overgrown leaves, even if you plan to freeze it.

11. Bring it to a boil and cook for no more than 5 minutes. Two minutes before turning off, add ground black pepper, which can be added ready-made, or you can grind it yourself. 5-6 black peppercorns will be enough, you can also grind a pea of ​​allspice.

Needless to say, the aroma will be much richer with freshly ground pepper.

12. Then turn off the gas, cover with a lid and let stand for another 5 - 7 minutes.

Then pour into plates, sprinkle with fresh chopped parsley and eat with pleasure.

Spinach chorba with potato dumplings

This dish is prepared in Bulgaria, and it is called “chorba” there.

We will need:

• spinach – 500 gr
• butter - 3 - 4 tbsp. spoons (or melted)
• green onions - 2 - 3 stalks
• sour milk or curdled milk - 0.5 cups
• egg - 1 pc.
• salt - to taste

For potato dumplings:

• potatoes - 2 - 3 pcs
• butter - 1 teaspoon
• egg - 1 pc.
• salt - to taste

Preparation:

1. Peel the potatoes and cook until tender in lightly salted water. When it is ready, drain the broth, but do not throw it away, we will need it later.

2. Mash the hot potatoes with a fork, crush them with a potato masher, or pass them through a meat grinder. Add butter, stir. Then add the raw egg and mix again.

Add flour, as they say, by eye, adding a little at a time (everyone’s potato size is different, which means you may need a different amount of flour). You should get a thick mass from which we will form dumplings.

3. While the potatoes are cooking, sort out and rinse the spinach thoroughly. Then cut it smaller. Also cut the onion feathers, as we usually cut for a salad.

4. Transfer to a saucepan and add water so that the mass is just covered. Add butter or ghee. Put on gas and cook for 5 minutes over high heat until the water boils away.

5. Then add 1.5 - 2 liters of water, depending on how thick the chorba you want to get. And cook for another 5 minutes. Salt the broth to taste.

6. By this time we should have the potato mixture ready. Calculate the time. Use a teaspoon to form small dumplings and place them in the hot broth. Cook until all the dumplings float to the surface.

Do not put all the dumplings into the broth at once. Shape and drop one or two first. If they hold their shape and don’t fall apart, then they have enough flour. If they fall apart, add more flour to the potato mixture and try again.

7. Break the egg into a bowl and beat it with a fork. Add sour milk or yogurt to it and stir until smooth.

Pour the resulting mixture into the soup, stir, taste to see if there is enough salt. If not, add more salt. Bring to a boil and turn off the gas.

8. Close the lid and let stand for 5 - 7 minutes. Then pour into plates and serve. The Bulgarian chorba turned out to be very tasty.

And the following recipe also applies to dishes of Bulgarian cuisine.

Kholodnik in Bulgarian

In fact, this is also a chorba. This time we will have it cold.

We will need:

• spinach – 500 gr
• rice - 0.5 cups
• garlic - 4 cloves
• flour - 1 tbsp. spoon
• butter - 1 tbsp. spoon
• vinegar or lemon juice - to taste
• salt - to taste

Preparation:

1. Rinse the rice, add water and cook until done. As soon as it boils, salt the water, but not too much.

2. Sort the spinach, peel and rinse thoroughly. Then finely chop and add a small amount of water, simmer for 5 - 7 minutes under the lid.

3. While the rice is cooking and the spinach is stewing, fry the flour in oil for 2 minutes in a small frying pan. Stir until the lumps disappear, then add two to three tablespoons of water and stir until smooth.

4. When the rice is cooked and the spinach is ready, combine both components and bring the amount of water to 1.5 - 2 liters. That is, to the thickness that you like best.

5. Bring to a boil, add salt to taste if necessary.

6. Cool at room temperature, then place in the refrigerator.

7. Serve with chopped or crushed garlic, adding lemon juice to taste. And if there is no lemon, you can add vinegar to taste.

This cold drink is very good when it’s hot outside and can be used instead of okroshka.

Turkish Spinach Soup with Yogurt

And here is another interesting soup recipe, which is prepared somewhat unusually for us. It uses yogurt instead of cream, milk or sour cream.

And to make it thick, flour is also added, but also not the way we usually do it, but in a very interesting way.

Well, I won’t bore you any longer, here’s the recipe.

In this version, I like the simplicity and speed with which the soup is prepared. And also the final finishing touch in the form of butter dressing, which perfectly decorates the entire dish as a whole.

This dish is pleasant to serve and no less pleasant to eat.

That's all the recipes for today. Make spinach soups while they're in season. And also be sure to prepare it for the winter. Thus, you can not only add variety to your winter diet, but also get a good portion of vitamins.

This amazing vegetable was described in great detail in my previous article. There's a whole chapter dedicated to this. Therefore, I will not repeat myself today. If you are interested in learning all the intricacies of cooking, follow the link and read.

And I'll leave it at that! I hope that the recipes will be useful to you, and you will certainly be able to choose something for yourself.

Cook and eat for your health!

Bon appetit!

Typically, spinach soup is prepared in the summer, when there is no shortage of greens. But, despite this, it can be made in winter, just freeze the spinach for the winter.

Frozen spinach soup is very tasty and healthy. And you can learn how to make it from the best recipes, which we will talk about below.

Frozen spinach soup: a simple recipe

Ingredients	Quantity
spinach -	100g
potato -	4 tubers
water -	1 liter
carrot -	1 PC.
tomato -	1 PC.
Bell pepper -	0.5 pcs.
vegetable oil -	A little
salt -	taste
ground black pepper -	½ teaspoon
cream -	50 ml
Cooking time: 60 minutes	Calorie content per 100 grams: 45 Kcal

Cooking plan:

1. Pour water into a saucepan and set it to heat up;
   
2. Potatoes need to be peeled and washed thoroughly. Cut the peeled tubers into cubes;
   
3. Defrost the spinach and chop it into small pieces;
4. After the water boils, add salt, add potatoes, add spinach;
   
5. Wash the carrots, remove the skin;
6. Cut the carrots into strips or wipe with large shavings;
   
7. Wash the tomatoes and cut them into cubes;
8. Place a frying pan on gas, pour in oil and heat;
9. Place carrots in hot oil, then fry for about 2 minutes;
10. Next, add the tomatoes to the carrots, mix and fry for about 5-7 minutes;
11. Meanwhile, remove the seeds from the pepper and chop one half into strips;
12. Add pepper to carrots and tomatoes and mix. Fry everything until the peppers are golden brown;
13. After this, transfer the frying into the soup;
    
14. Pour cream into the soup, season with ground pepper, mix everything and remove from heat.

Frozen spinach and lentil soup

Cooking ingredients:

The preparation procedure will take at least 1 hour, the calorie content per 100 grams will be 38 kcal.

Cooking procedure:

1. The first step is to rinse the lentils with cool water several times, then place them in a colander to drain all excess liquid;
2. Peel the onion. Chop the onion into small cubes;
3. Rinse the carrot tuber and remove the skin. We rub it on a grater with a large grid;
4. Wash the celery stalk and chop it into small pieces with a knife;
5. We wash the pepper and remove the seeds. Cut half into strips;
6. Peel the garlic clove and pass it through a press;
7. Pour water or broth into the pan, set it on gas to warm up;
8. Meanwhile, pour olive oil into a frying pan, place on the fire and heat through;
9. Place carrots, onions and garlic in hot oil. Mix everything and fry until the onion is translucent;
10. Add celery to the vegetables, mix and fry for about 3 minutes;
11. After this, put the frying into a pan with broth;
12. Next, lay out the lentils and sweet pepper strips;
13. Cover with a lid and leave to simmer over low heat for 40 minutes;
14. Spinach needs to be thawed, chopped into small pieces;
15. Add the spinach 15 minutes before the soup is ready;
16. Season everything with salt, pepper and paprika. Boil for another 5 minutes;
17. We remove the soup from the gas, pour it into plates and put it on the table with sour cream.

Frozen spinach puree soup with vegetables

Products for cooking:

• water – 300 ml;
• 3 cubes of chicken flavored broth;
• 300 grams of frozen spinach;
• 200 grams of frozen cauliflower;
• 40 grams of flour;
• 2 large spoons of butter;
• 550 ml milk;
• a pinch of garlic seasoning;
• wheat crackers – 5-6 pieces;
• salt at your discretion.

It will take approximately 1 hour to cook, calorie content – ​​33 kcal.

How to cook:

1. Add water to the pan and put it on the stove to heat up;
2. Place the cubes in hot water and stir until they are completely dissolved;
3. As soon as the broth boils, add the cauliflower;
4. Then add frozen spinach;
5. Place the butter in a separate container and put it on the fire;
6. Add flour to the butter, rub everything well;
7. Next, add milk, stir and heat to a boil. After boiling, remove from the stove;
8. Then pour the milk mixture into the broth with vegetables, simmer for several minutes;
9. Add salt and spices to the milk mixture and remove from heat;
10. While hot, grind everything in a blender or using a mixer until smooth;
11. The result should be a pureed vegetable soup;
12. Serve with a few slices of crackers.

Frozen spinach soup with egg

We will prepare from the following products:

Preparation will take about 1 hour, calorie content per 100 grams is 48 kcal.

How to do it:

1. Garlic should be peeled. Peeled cloves should be cut into thin slices;
2. Place butter in the container in which the soup will be cooked, place everything on the fire and melt;
3. Place garlic in melted butter, mix everything and fry;
4. Cut the spinach into small pieces;
5. After a few minutes, add the spinach to the garlic and stir everything. Leave to simmer for about 5 minutes;
6. Then add water. About 1-1.5 liters of water will be enough. The amount of liquid depends on the thickness of the soup;
7. Then add salt, a little nutmeg and a couple of pinches of ground black pepper. Mix everything well;
8. Break the chicken eggs, put them in a cup and mix until smooth;
9. After the soup begins to boil, pour slowly stirred chicken eggs into it;
10. Next, stir everything again and leave to cook for another 5 minutes;
11. After this, remove the soup from the stove, pour into plates, and serve along with cream.

French soup with frozen spinach and chicken

Cooking items:

• chicken breast – 1 piece;
• frozen spinach – 100 grams;
• potatoes - 5 tubers;
• 2 carrots;
• 50 grams of rice;
• vegetable oil;
• a little salt;
• a pinch of black pepper;
• half a glass of cream.

The cooking process will take about 1 hour 15 minutes, the calorie content will be 75 kcal.

Cooking procedure:

1. Chicken meat should be washed well in cool water;
2. Place the breast into the pan;
3. Wash the carrots, remove dirt and skin. Place the carrots on the chicken breast and fill with water;
4. Place the pan on the fire and leave to boil;
5. After boiling, you need to remove the foam from the surface, leave to cook for another 10 minutes;
6. We wash the rice in several waters;
7. Place the rice in the broth with the meat and leave to boil;
8. Meanwhile, peel the potatoes, rinse well and cut into cubes;
9. Pour the potatoes into the pan with the remaining ingredients;
10. Then take the carrots out of the container and cut them into circles or squares. Place it back into the soup;
11. As soon as the meat is ready, remove it from the container, cut it into small pieces and put it back into the soup;
12. Wash the frozen spinach and cut it into small pieces. Add spinach to soup;
13. Add some salt and pepper to the soup;
14. After 2-3 minutes, pour cream into the soup and stir;
15. Boil everything for 2-3 minutes and remove from heat;
16. Cover the pan with a lid and leave to stand for 10-15 minutes;
17. Then pour everything into plates and serve with greens.

Culinary tricks

• You can take more spinach; it is worth considering that when cooked it decreases in size. The more of it there is in the broth, the better;
• Instead of cooking water, you can use any broth - beef, chicken. If not, you can add a couple of chicken cubes to the soup;
• The soup should be served with sour cream. Sour cream or cream will make the taste much more nutritious and richer.

Frozen spinach soup is a healthy dish, especially in winter, when the body lacks vitamins. So if you have frozen spinach on hand, be sure to make this dish. Despite the simple preparation, this treat always turns out excellent, and even those who don’t like soups will appreciate it!

Nutritionists advise including more greens in your diet. It contains a huge amount of valuable microelements and vitamins. Some of them do not tolerate heat treatment and are destroyed under the influence of high temperatures, but a significant part of them is still preserved. One of the most useful herbs is spinach. It is used widely in Mediterranean cuisine. Local chefs don't limit themselves to adding it to salads. Spinach soup is so popular that it has many variations. It is prepared quickly and easily, even an inexperienced housewife can cope with this task.

Cooking features

The process of making spinach puree soup is simple. However, knowledge of some subtleties will not hurt the hostess.

• You can make the soup from fresh or frozen spinach. If you use a home-frozen product, remember that its shelf life in the freezer should not exceed 4 months.
• Frozen spinach should thaw gradually. As a result of a sharp temperature change, the leaves may lose their density, turning into a shapeless green mass. You cannot defrost greens in the microwave.
• When purchasing fresh spinach at the market, don't hesitate to inspect it. Leaves should not have dark or light spots. Give preference to greens with a thin petiole. Overgrown greens have thick petioles and may taste bitter.
• Rinse the spinach under running water, after which it is left in a colander for a while to drain the water and dry the leaves.
• When cooking a soup that contains vegetables, it is advisable to add spinach last, since it does not take much time to bring it to readiness.
• When pureeing foods using an immersion blender, follow safety precautions. If you turn on the device before it is immersed in the soup and lower it into the dish while it is on, the splashes will begin to fly in all directions. The same applies to removing the switched-on unit from the soup.
• Greens are combined with various foods: fish, shrimp, meat, poultry, vegetables, mushrooms. Puree soup can be cooked with their addition, in water or broth.
• Cream or cheese will add a delicate creamy taste to the soup. They are added at the last stage of cooking.
• After diluting with cream or broth, as well as after chopping with a blender, the soup must be disinfected by bringing to a boil.

You can serve spinach puree soup with croutons from any type of bread. It can be decorated with pieces of mushrooms, shrimp or other products included in the dish.

Easy Spinach Soup Recipe

• spinach – 0.2 kg;
• onions – 100 g;
• garlic – 2 cloves;
• chicken, beef or vegetable broth – 0.5–0.7 l;
• cream – 0.2 l;
• vegetable oil – 20 ml;
• salt, pepper - to taste.

Cooking method:

• Wash the spinach and let it dry. Coarsely chop with a knife.
• Cut the garlic cloves into small slices.
• Remove the peel from the onion and cut into small cubes.
• Heat oil in the bottom of a non-stick pan and add onion.
• Fry for 2-3 minutes, add garlic.
• Continue to fry over low heat until the onion is almost translucent.
• Add spinach and continue cooking for 2-3 minutes.
• Pour in 0.5 liters of broth, bring to a boil and cook for 5 minutes.
• Using a blender, puree the soup. If you don’t have kitchen equipment, you can puree the contents of the pan by rubbing it through a sieve.
• Dilute with the remaining broth or cream, add salt and season to taste, and return to the stove.
• Bring to a boil over low heat and remove from burner.

Spinach puree soup prepared according to this recipe turns out tender, tasty, and not too high in calories. The dish is suitable for a vegetarian table.

Spinach soup with shrimp

• spinach – 0.4 kg;
• onions – 70 g;
• garlic – 3 cloves;
• butter – 30 g;
• flour – 10 g;
• rosemary – 1 sprig;
• Tabasco sauce – 2–4 drops;
• boiled frozen shrimp – 0.2 kg;
• olive oil – 20 ml;
• milk – 0.25 l;
• water or broth - 0.25 l;
• salt, pepper, nutmeg - to taste;
• sour cream - for serving.

Cooking method:

• Peel the onion and cut into small cubes.
• Finely chop one clove of garlic, simply crush the rest with the flat side of the knife.
• Wash, dry the spinach, cut into 2-3 pieces.
• Melt the butter at the bottom of the pan, fry the onion and finely chopped garlic in it.
• Add flour, fry for another 1-2 minutes.
• Add spinach and add broth. Add rosemary.
• Bring to a boil, cook for 5 minutes.
• Using a blender, puree.
• Add nutmeg, milk and a few drops of Tabasco.
• Stir and bring to a boil over low heat.
• Fry the remaining garlic in vegetable oil. Throw away the used cloves: they have completed their task of flavoring the oil.
• Peel the naturally defrosted shrimp.
• Fry whole in garlic oil, spending 40-60 seconds on each side.

After pouring the soup into bowls, place the shrimp on them and place a spoonful of sour cream in the center.

Hungarian spinach cream soup with bacon

• spinach – 0.25 kg;
• bacon – 75 g;
• chicken egg – 1 pc.;
• cream – 125 ml;
• water – 0.5 l;
• onions – 75 g;
• butter – 20 g;
• flour – 10 g;
• salt, pepper - to taste.

Cooking method:

• Pour water over the spinach, boil until soft and puree using a blender.
• After peeling the onion, chop it as finely as possible. Fry in melted butter until soft.
• Add flour, fry for 2-3 minutes, add to spinach puree.
• Stir, pour in cream. Heat over low heat and cook, stirring, until the soup reaches a fairly thick consistency.
• Hard-boil the egg, peel and cut into large slices.
• Cut the bacon into small slices and fry in a dry frying pan for a few minutes.

Pour the soup prepared according to this recipe into bowls, place pieces of egg and bacon on them. This version of the dish is not suitable for those who are trying to lose weight: Hungarian spinach soup turns out to be very filling.

Cream soup with spinach, vegetables and cheese

• spinach – 0.2 kg;
• onions – 150 g;
• carrots – 100 g;
• potatoes (preferably young) – 0.4 kg;
• garlic – 4 cloves;
• zucchini (young) – 100 g;
• processed cheese – 0.2 kg;
• olive oil – 40 ml;
• water – 1.4 l;
• salt, spices - to taste.

Cooking method:

• After washing and drying the spinach with a napkin, chop it coarsely.
• Scrub the carrots, wash them, blot them with a napkin, and grate them using a fine-hole grater.
• Peel the onion and finely chop it.
• Chop the garlic with a knife.
• Peel the potatoes, cut into one and a half centimeter cubes.
• Pour water over the potatoes, place on the stove, and bring to a boil.
• Cut the zucchini into small cubes and add to the potatoes 10 minutes after the water in the pan boils. Cook the vegetables for another 10 minutes.
• Fry the onions, carrots and garlic in olive oil, add the spinach and continue cooking for another 4-5 minutes.
• Place in a saucepan with vegetables.
• When the soup boils again, add coarsely grated or chopped cheese into it. Wait for it to completely melt.
• Grind the contents of the pan to a puree using an immersion blender.
• Boil for a minute.

The delicate soup cooked according to this recipe is unlikely to leave anyone indifferent.

Spinach puree soup is healthy and tasty. Among the many recipes for its preparation, almost everyone can find an option to their taste.

A light and aromatic puree soup with a delicate and velvety texture conquers the pedestals of cuisines of all nations of the world year after year. It appeals to many gourmets with its unique aroma and low calorie content.

Many of us very rarely eat spinach, explaining that there is little that can be prepared from the leafy vegetable. I added leaves to the salad, poured olive oil on it and that’s it, that’s where the list of dishes ended. Actually this is not true. You can make a wonderful puree soup from this useful plant.

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Product benefits

The Central Asian dish will not only be tasty, but also very healthy, since spinach contains vitamins A, K, C, E, H, calcium, phosphorus, manganese and selenium.

When consumed daily, the body is saturated with all useful substances.

Due to its high iron content, spinach is recommended for iron deficiency anemia.

Beneficial amino acid compounds help cleanse the body of harmful substances.

Frozen vegetable dish

Brief information

• calorie content - 768 kcal (in one serving 256 kcal);
• proteins – 21;
• fats – 64.5;
• carbohydrates – 26.4.

Difficulty level- average.

Cooking time- 40 minutes.

Cooking method- cooking, stewing.

Number of servings – 3.

Ingredients

• 200-250 g spinach;
• 1 medium onion;
• 2 cloves of garlic;
• half a liter of chicken broth (beef broth is possible);
• one tablespoon of olive oil;
• salt and ground black pepper to taste.

We will use croutons for decoration.(you can make it yourself from leftover white bread) and greens.

Inventory

To successfully make and serve creamed spinach soup, you need a sharp knife for peeling and chopping vegetables, a cutting board, a colander, a small pan (preferably non-stick), a blender and, of course, plates and spoons for serving.

Everyone knows about the benefits of pureed soups from all kinds of vegetables, so the proposed recipes for delicious dishes from (with,), or.

For our culinary masterpiece we will use frozen product. Certainly, It’s better to cook from those leaves that were frozen at home. But if you don’t have any, you can buy spinach at the store. When choosing, you should pay attention to the freezing date - naturally, the fresher the better.

Important! The shelf life of the frozen product is only 4 months.

The color of the leaves is also of great importance: they should be a rich green color, without brown spots. Also, there should not be a huge layer of ice on the frozen surface: this indicates improper storage.

When choosing fresh spinach, the color of the leaf blade (bright green) is also important., the absence of black and brown spots and the thickness of the stem.

Leaves with a stem that is too thick may taste slightly bitter because this indicates that the vegetable is overripe.

When preparing puree soup, spinach should be defrosted in advance by placing it first in the refrigerator, and only then on the kitchen table.

So you avoid a sudden temperature rise and do not damage the structure(effect of mushy leaves). Defrosting using a microwave or hot water will also have this effect.

In preparing this soup it is important to choose and prepare spinach correctly, after which the work will go more intensively.

Take note of the recipes for pureed soups for weight loss - this or from.

Recipe

How to make creamy frozen spinach soup, watch the video:

Varieties

This is far from the only recipe for creamy spinach soup. Cooks find a special charm in this first dish and therefore they quite often experiment with new and new ingredients.

For example, puree soup with spinach and cream is quite tasty and nutritious.

It is prepared using the same technology, only after grinding the main products in a blender, 70 g of heavy cream is poured into the pan (33% is ideal). The resulting mass is brought to a temperature of 80 degrees.

Important! If you overheat spinach soup, the cream will curdle and you will end up with a lumpy mixture instead of a smooth creamy texture. Therefore, it is very important to turn off the stove when the first air bubbles appear on the surface.

In addition to frozen, you can use fresh spinach as the main ingredient. Then, before sending the leaves to the fried vegetables, you need to thoroughly rinse and chop it. One condition - Fresh leaves will take a little longer to cook(about 10-12 minutes).

Very tasty puree soups are made from (with), from.

“Tenderness” from fresh fruit

Energy value of the dish:

• calorie content - 304 kcal (per serving);
• proteins – 46;
• fats – 54;
• carbohydrates – 87.

Difficulty level- average.

Cooking time- 40 minutes.

Cooking method- cooking, stewing.

Number of servings – 3.

To prepare you will need:

• one and a half liters of water;
• 200 g fresh spinach;
• 2 onions;
• 0.5 kg of new potatoes;
• 4 cloves of garlic;
• 2 tablespoons olive oil;
• 200 g processed cheese;
• half a zucchini;
• salt and pepper to taste.

Cooking method:

1. Peel the potatoes and boil them until tender.
2. After this, cut the zucchini into small cubes and place it in the pan with the root vegetable. It takes about 7 minutes to cook.
3. Fry onions and carrots in a frying pan with olive oil. First cut the onion into pieces, grate the carrots on a fine grater. At the end of frying, add chopped garlic. It takes about 10 minutes to sauté vegetables.
4. Transfer the contents of the frying pan to the stewed potatoes and zucchini.
5. Thoroughly washed spinach (whole leaves) also goes into the pan with the vegetable mixture.
6. After 10 minutes, you can add processed cheese (for 10 minutes).
7. Grind the contents in a blender and serve with sprigs of rosemary and grated Parmesan.

The preparation of fresh spinach puree soup is shown in the video:

Some gourmets add grated ginger, lemon juice and all kinds of spices - coriander, basil, fennel - for a tart taste. Puree soup is an excellent base for all kinds of culinary experiments., so you can safely make your own version of the dish.

What to serve with?

The creamy soup is most often served with croutons or croutons, sprinkled generously with herbs. Some people season it with sour cream.

Cooks all over the world also practice serving the first course of spinach with steamed vegetables: they decorate it with pieces of mushrooms, eggplant, zucchini, and bell pepper.

For an unusual taste and increased calorie content, golden “splashes” of olive oil and pieces of delicious fried bacon are used as a serving method.

Spinach is a very colorful, attractive and healthy leaf vegetable. According to its chemical composition and benefits it is not inferior to fruits such as orange and lemon.

At first glance, the range of dishes with spinach is limited. But once you make puree soup at least once, you will immediately change your mind. The creamy texture and unusual taste are combined with many spices, vegetables and even meat. Having several bags of these magical leaves in the freezer, you can prepare completely different and unique dishes every day.

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