Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, spinach soup. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
White bean soup with spinach and leeks is a delicious and filling soup that is perfect for vegetarians if you use vegetable broth, and quick to make. I've been making this soup for years, but I really craved it when I was pregnant with my fourth child. It can even be made ahead, then warmed and quickly finished on the day of your party. —Susan Jordan, Denver, Colorado Directions In a large skillet, heat the olive oil over medium heat. Make soup In a large pot or dutch oven over medium heat, heat oil.
Spinach Soup is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Spinach Soup is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can have spinach soup using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Spinach Soup:
- Take 250 gm spinach
- Make ready 1 onion
- Get 4-6 garlic cloves
- Get 1 tsp ginger
- Prepare 2 Green chillies
- Prepare as needed water
- Make ready For tempering :
- Get 1 tbsp butter
- Take 1/4 tsp cumin seeds
- Make ready 1 tomato
- Take as needed Fresh cream
- Take to taste Salt
- Make ready 1/4 tsp Black pepper powder
- Get 1/4 tsp peprika
In a medium saucepan, combine water, bouillon, and spinach. Bring to a boil, and cook until spinach is tender. In a large saucepan, heat butter over medium-high heat. This soup is made by sautéing shallots and garlic in butter and then adding a bit of flour (for thickening), a pound of spinach (sounds like a lot but we all know that the spinach elves make them shrink when they cook!), some spices (life is too short to be bland!), heavy cream, chicken (or vegetable) broth and parmesan cheese.
Steps to make Spinach Soup:
- Wash and clean spinach. Put it in the pressure cooker with onion, garlic, ginger and green chilli and cook for 3-5 whistles. Switch off the flame and let pressure releases automatically.
- When pressure is released grind it to a smooth paste in a mixer.
- Heat butter in a pan. Add cumin seeds and when cumin seeds splutter put tomato puree and cook for 5-7 minutes on low flame.
- Add spinach puree, salt, black pepper powder and peprika and mix. Add 2 cups of water and let it come to boil. Switch off the flame.
- Serve hot garnished with fresh cream.
In a large saucepan, heat butter over medium-high heat. This soup is made by sautéing shallots and garlic in butter and then adding a bit of flour (for thickening), a pound of spinach (sounds like a lot but we all know that the spinach elves make them shrink when they cook!), some spices (life is too short to be bland!), heavy cream, chicken (or vegetable) broth and parmesan cheese. In a large saucepan, heat oil over medium heat. Stir in tomatoes, broth and Italian seasoning; bring to a boil. Combine spinach, onions and stock in a saucepan, and turn heat to medium high.
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