Spinach soups

Vegetable cauliflower soup with spinach

spinach – 70g; water – about 2 l; cauliflower – 300g; vegetable oil – 3-4 tbsp; onion – 1 pc.; carrots – 1 pc.; fresh greens - to taste; ground dark pepper - to taste; salt - to taste.

Spinach soup

spinach – 200g; onions – 1 pc.; cream (fat content 20%) – 35 ml; garlic – 2 cloves; vegetable broth – 1 l; salt - to taste; ground dark pepper - to taste; vegetable oil for frying.

Light soup with sorrel and spinach

broth - about 500 ml; carrots – 1 pc.; sorrel – 100g; spinach – 100g; flour – 1 tsp; vegetable oil; salt - to taste; egg (can be not only quail).

Botvinya with crabs

spinach – 100g; sorrel – 100 g; lemon – 1 pc.; crabs (poached with salt, pepper and bay leaf) – 300g or more; potatoes – 2 pcs.; eggs – 2 pcs.; cucumbers – 2 pcs.; green onions, parsley - a small bunch; salt, sugar, pepper - to taste; sherry, m

section: Cool soups

Chicken broth with greenish dumplings

for broth: chicken – 1/2 carcass; egg (white) – 1 pc.; onion – 1 pc.; parsley root (or celery) - to taste; for dumplings: flour (wheat) – 100g; baking powder – 1 tsp; salt – 1/2 tsp; ground dark pepper – 1/4 tsp; spinach (chopped

section: Chicken soup

Salmon soup

Norwegian salmon fillet (preferably from the tail), leeks, fennel, carrots, potatoes, spinach (whole), fish broth (salmon can be used), cream, white wine, corn starch, salt, pepper.

section: Fish soups

Miso soup with spinach and pork

pork (thinly sliced), spinach, enoki (mushrooms), butter, dashi, soybean paste, ramen noodles.

section: Miso soup

Sorrel and spinach puree soup

meat (beef with bone), dried mushrooms, sorrel and spinach, onions, parsley, celery, butter, flour, pepper, bay leaf, herbs, salt, sour cream.

Peasant soup

meat, fresh cabbage, potatoes, carrots, onions, parsley, spinach or lettuce, tomatoes, butter.

section: Meat soups

Bean soup with cheese

dry beans, meat broth, olive oil, onions, leeks, carrots, potatoes, turnips, peas or chopped green beans, chopped spinach, pasta (short), salt, pepper, sugar, grated Parmesan cheese (or any hard ).

section: Cheese soups, Italian cuisine, Bean soups

Artichoke soup with chicken

artichoke, broth, boiled chicken (fillet), green peas, spinach, butter, flour, egg (yolk), cream, lemon juice.

section: Italian cuisine, Chicken soup

Green soup with chicken

chicken, water, spinach, sorrel, parsley, carrots, greenish canned or fresh peas, young asparagus, boiled egg, salt, dill.

section: Vegetable soups

Spanish style ham soup

pork ham, onion, garlic, white cabbage, spinach, green peas, tomatoes, salt, pepper, dark bread, vegetable oil.

section: Pork soups

Kohlrabi soup

kohlrabi, carrots, turnips, parsley, celery, onions, leeks, tomato puree, potatoes, butter, lettuce or spinach, sour cream or cream.

section: Vegetable soups

Vegetable soup with herbs

carrots, rutabaga, onions, leeks, potatoes, savoy or white cabbage, spinach, sorrel or lettuce, semolina, dill, milk.

section: Milk soups

Creamy chicken broth soup with quenelles

flour, butter, milk, eggs, chicken, milk, eggs (whites), butter, champignons, tomato paste, spinach or green peas.

New cucumber soup with cheese sticks

chicken, fresh cucumbers, butter, flour, eggs (yolk), cream, spinach, butter, flour, water, sharp cheese (grated), egg.

Cream of spinach soup

spinach, meat broth, butter, flour, water, milk, hard cheese (grated), bread (piece), salt, pepper.

Eggplant soup with garlic

eggplant, olive oil, garlic, water, onion, zucchini (finely chopped), tomatoes, thyme (finely chopped), lemon juice, vegetable broth, salt, pepper, peeled and diced tomatoes, lemon zest and spinach leaves.

section: Vegetable soups

Special pea soup

peas (dried), olive oil, bread (slice, without crust), onion (sweet), smoked sausage, tomatoes, paprika, caraway seeds (crushed), spinach, garlic.

section: Pea soups

Pea soup with meatballs

lamb, peas, onions, matsoni, rice, flour, sorrel or spinach, herbs (cilantro, dill, kavar), spices, salt.

section: Pea soups, Azerbaijani cuisine

Bean soup with spinach and leeks

white beans, low-fat chicken or vegetable broth, spinach (frozen), leeks (trunks), vegetable (olive) oil, garlic (chopped), cumin (ground), bay leaf, wheat or small pasta, salt and dark .

section: Bean soups

Poultry soup with vegetables and pickles

poultry and giblets, water, onion, parsley (root), celery (root), leek, garlic, potatoes, spinach, sorrel, green lettuce, pickled cucumber, butter, sour cream, egg (yolk), parsley (greens ), bay leaf, pepper.

section: Poultry soups

Creamy chicken broth soup with quenelles

flour, butter, milk, egg, chicken, milk, egg (whites), butter, champignons, spinach or green peas.

section: Chicken soup

Creamy chicken broth soup with quenelles

flour, butter, milk, eggs, chicken, milk, eggs (whites), butter, champignons, tomato paste, spinach or green peas.

section: Chicken soup, Cream soups

New cucumber soup with cheese sticks

chicken, fresh cucumbers (medium size), butter, flour, egg (yolk), cream, spinach, butter, flour, water, sharp grated cheese, egg.

Spinach soups

Vegetable cauliflower soup with spinach

spinach – 70g; water – about 2 l; cauliflower – 300g; vegetable oil – 3-4 tbsp; onion – 1 pc.; carrots – 1 pc.; fresh greens - to taste; ground dark pepper - to taste; salt - to taste.

Spinach soup

spinach – 200g; onions – 1 pc.; cream (fat content 20%) – 35 ml; garlic – 2 cloves; vegetable broth – 1 l; salt - to taste; ground dark pepper - to taste; vegetable oil for frying.

Light soup with sorrel and spinach

broth - about 500 ml; carrots – 1 pc.; sorrel – 100g; spinach – 100g; flour – 1 tsp; vegetable oil; salt - to taste; egg (can be not only quail).

Botvinya with crabs

section: Cool soups

Chicken broth with greenish dumplings

section: Chicken soup

Salmon soup

Norwegian salmon fillet (preferably from the tail), leeks, fennel, carrots, potatoes, spinach (whole), fish broth (salmon can be used), cream, white wine, corn starch, salt, pepper.

section: Fish soups

Miso soup with spinach and pork

pork (thinly sliced), spinach, enoki (mushrooms), butter, dashi, soybean paste, ramen noodles.

section: Miso soup

Sorrel and spinach puree soup

meat (beef with bone), dried mushrooms, sorrel and spinach, onions, parsley, celery, butter, flour, pepper, bay leaf, herbs, salt, sour cream.

Peasant soup

meat, fresh cabbage, potatoes, carrots, onions, parsley, spinach or lettuce, tomatoes, butter.

section: Meat soups

Bean soup with cheese

dry beans, meat broth, olive oil, onions, leeks, carrots, potatoes, turnips, peas or chopped green beans, chopped spinach, pasta (short), salt, pepper, sugar, grated Parmesan cheese (or any hard ).

section: Cheese soups, Italian cuisine, Bean soups

Artichoke soup with chicken

artichoke, broth, boiled chicken (fillet), green peas, spinach, butter, flour, egg (yolk), cream, lemon juice.

section: Italian cuisine, Chicken soup

Green soup with chicken

chicken, water, spinach, sorrel, parsley, carrots, greenish canned or fresh peas, young asparagus, boiled egg, salt, dill.

section: Vegetable soups

Spanish style ham soup

pork ham, onion, garlic, white cabbage, spinach, green peas, tomatoes, salt, pepper, dark bread, vegetable oil.

section: Pork soups

Kohlrabi soup

kohlrabi, carrots, turnips, parsley, celery, onions, leeks, tomato puree, potatoes, butter, lettuce or spinach, sour cream or cream.

section: Vegetable soups

Vegetable soup with herbs

carrots, rutabaga, onions, leeks, potatoes, savoy or white cabbage, spinach, sorrel or lettuce, semolina, dill, milk.

section: Milk soups

Creamy chicken broth soup with quenelles

flour, butter, milk, eggs, chicken, milk, eggs (whites), butter, champignons, tomato paste, spinach or green peas.

New cucumber soup with cheese sticks

chicken, fresh cucumbers, butter, flour, eggs (yolk), cream, spinach, butter, flour, water, sharp cheese (grated), egg.

Cream of spinach soup

spinach, meat broth, butter, flour, water, milk, hard cheese (grated), bread (piece), salt, pepper.

Eggplant soup with garlic

section: Vegetable soups

Special pea soup

peas (dried), olive oil, bread (slice, without crust), onion (sweet), smoked sausage, tomatoes, paprika, caraway seeds (crushed), spinach, garlic.

section: Pea soups

Pea soup with meatballs

lamb, peas, onions, matsoni, rice, flour, sorrel or spinach, herbs (cilantro, dill, kavar), spices, salt.

section: Pea soups, Azerbaijani cuisine

Bean soup with spinach and leeks

white beans, low-fat chicken or vegetable broth, spinach (frozen), leeks (trunks), vegetable (olive) oil, garlic (chopped), cumin (ground), bay leaf, wheat or small pasta, salt and dark .

section: Bean soups

Poultry soup with vegetables and pickles

section: Poultry soups

Creamy chicken broth soup with quenelles

flour, butter, milk, egg, chicken, milk, egg (whites), butter, champignons, spinach or green peas.

section: Chicken soup

Creamy chicken broth soup with quenelles

flour, butter, milk, eggs, chicken, milk, eggs (whites), butter, champignons, tomato paste, spinach or green peas.

section: Chicken soup, Cream soups

New cucumber soup with cheese sticks

chicken, fresh cucumbers (medium size), butter, flour, egg (yolk), cream, spinach, butter, flour, water, sharp grated cheese, egg.

Spinach puree soup: how to prepare according to a traditional recipe

Greetings, dear readers! Do you want to prepare not only a healthy, but also a very tasty dish with a beautiful emerald color? Then prepare creamed spinach soup according to the traditional recipe. And now I’ll tell you and show you how to create it.

We have previously written about various methods for making pureed soup - check out our selection of 30 production options.

Ingredients

Step-by-step recipe with photos

Video recipe

The benefits and harms of spinach

The value of spinach lies in the vitamins and minerals contained in this plant. It contains vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) of group B, PP, A, K, C, and beta-carotene. The mineral composition is also rich: iron, calcium, magnesium, selenium, manganese, copper and others.

Spinach has the following beneficial characteristics on the human body:

Fights anemia (lack of iron in the body).
Strengthens immunity.
Regulates metabolism, which promotes weight loss.
Slows down the process of absorption of fast carbohydrates in the blood (internal environment of the human and animal body) . This helps people with diabetes to produce their own insulin.
Strengthens the walls of blood vessels.
Reduces the risk of retinal detachment and retinal dystrophy, reduces eye fatigue.
Reduces the manifestations of osteoporosis.

But spinach contains oxalic acid. It is precisely because of this that not many people can consume spinach. Contraindications for eating spinach:

In case of kidney stone disease, also with a tendency to form stones in the kidneys.
While taking anticoagulants (drugs that thin the blood (the internal environment of the body, formed by liquid connective tissue. Consists of plasma and formed elements: leukocyte cells and postcellular structures: erythrocytes and platelets)) .
For dilemmas in the functioning of the gallbladder, liver and duodenum.
For gout.

Other options

With egg and greens

Spinach mixes perfectly with various greens. The most popular and tastier combination comes with dill and parsley. They complement and highlight the freshest taste of spinach. Pour the cream soup made from greens into bowls and place half a hard-boiled chicken egg in each bowl. This will give the dish satiety.

With brisket and melted cheese

The dish will be even more satisfying if you cook it with the addition of smoked brisket and melted cheese. As it cooks, the cheese will melt and enhance the creamy flavor of the dish, and the smoked brisket will give the soup a wonderful flavor. The soup, naturally, will be high in calories. But even if you strictly watch your own figure, do not deny yourself the pleasure of tasting this cool cream soup.

The dish can be prepared with fish. But don’t rush to grind it in a blender along with the rest of the soup. We will simply put a few pieces of fish fillet in a plate with the finished soup. It is best to eat salmon. Its juicy color will perfectly decorate emerald spinach puree soup.

If you use raw fish, then you need to boil it for 7 minutes in advance. There is no need to boil smoked salmon. My favorite thing to do is bake fillets. To do this, I sprinkle the fish with a mixture of salt and sugar and heat it in foil in the oven at 140 degrees for 15 minutes. Then I cool the fillet and separate it into pieces for serving.

With the addition of zucchini, you will get a light dietary dish that, with its spicy, mild taste and velvety texture, can conquer not only vegetable eaters. This cream soup is perfectly suitable for baby food. It will become most affectionate if, instead of zucchini, you take young zucchini, peeled.

With champignons

Mushrooms will perfectly complement the dish. An ideal option is champignons. They are available virtually at any time of the year and do not require preparatory boiling. Just fry the mushrooms and onions until done. Add the spinach last because it cooks very quickly. As a result, you can enjoy a nutritious creamy soup with a slight mushroom flavor.

Useful tips

The shelf life of frozen spinach is no more than 4 months. Keep this in mind when choosing it in the store or freezing it at home.
Frozen spinach is immediately placed into the bubbling soup. Then it will not give juice and the soup will not turn out liquid.
If you want to defrost the spinach before you start cooking, place it in the refrigerator first. After it has thawed, you can put it on the kitchen table. This way you will avoid sudden changes in temperature and not spoil the structure of the leaves. Defrosting in the microwave or using hot water will create the effect of mushy leaves.
Wash the fresh leaves under cold running water in a colander and leave them for 10 minutes. During this period of time, excess liquid will drain.
Frozen leaves cook faster than new leaves. Fresh spinach will cook in 10-12 minutes, and frozen spinach will cook in about 7 minutes.
If you overheat soup with cream, it will curdle and you won't get a creamy texture. Therefore, it is important not to bring the soup to a boil after adding cream, but to cook it over very low heat.
For the richest flavor, I cook the dish with chicken broth.
Spinach is perfectly digestible in combination with fermented milk products of the highest fat content. I usually season the soup with sour cream or natural yogurt. You can even use them to draw a fascinating sketch on the surface of the soup. The kids will literally love it!
For serving, greens, grated cheese, crackers or pine nuts are perfect.

Conclusion

Now you understand how to prepare a delicious spinach cream soup. Be sure to use these helpful tips and you will end up with a beautiful dish, which you can then improve at your own discretion.

And later, don’t forget to tell us about your own culinary exploits!

Spinach soup recipe - different preparation options

Spinach is often used to make almost all dishes. This vegetable herb has a rich chemical composition, which is represented by vitamins and minerals, especially a lot of iron in the greens.

This product has low calorie content, therefore it is often used for weight loss. And in this article we would like to suggest that you carefully study the recipe for spinach soup. There are quite a lot of options, all that remains is to choose the most suitable manufacturing method.

Traditional recipe

First you need to familiarize yourself with the traditional recipe. You can make soup from frozen spinach if you don’t find it on store shelves. The grass contains a large amount of necessary substances that prevent the development of vitamin deficiency.

NOTE: when frozen and cooked, the vegetable does not lose its nutrients.

Potatoes – 200 g.
Onion – 1 pc.
Milk – 500 ml.
Spinach – 245 g.
Cheese – 100 g.
Olive oil – 20 ml.
Water – 500 ml.
Seasoning, salt.

For cooking you will need a thick-walled saucepan or cauldron. Peel the onion and finely chop it with a knife. Heat the oil in a saucepan and fry the onion.
Cut raw peeled potatoes into small cubes. Add the vegetable to the onion and add water. Cook for 20 minutes.
Add grated cheese, simmer for 5 minutes.
Add milk, seasoning and salt. Add spinach leaves and cook for another 4-6 minutes on low heat. It makes a good dish for a tasty lunch or dinner. You can create soup with frozen spinach, or from the freshest product.

Egg soup

A chicken egg contains a lot of protein, which is needed for muscle tissue (The structure of tissues of living organisms is studied by the science of histology) . And if you don’t have time to make it, you can cook soup with spinach and eggs. It is very convenient to consume frozen weed in the form of briquettes.

Chicken eggs – 3 pcs.
Frozen spinach leaves – 350 g.
Garlic – 3 teeth.
Butter – 50 g.
Salt – 0.5 tsp.
Water – 700 ml.
Nutmeg – 0.25 tsp.
Allspice – 0.2 tsp.

Thaw the spinach. Peel the garlic, rinse with water, and pass through a press.
Place a piece of butter in a saucepan, melt and add garlic. Fry.
Pour warm water, add herbs, boil for about 5 minutes.
Add salt and spices and bring to a boil.
Scramble raw chicken eggs with a fork. Add to the soup and stir quickly with a spoon. Serve the delicious soup with a hot egg at the table. You can complement the dish with garlic croutons, bacon or chicken breast.

Puree soup with broth

Cream soup is perfect for baby food and for diseases of the gastrointestinal tract. You can get a uniform thickness using a blender. To make the soup taste tender, it is recommended to cook it in chicken broth.

Dill – 2 tbsp.
Onions – 100 g.
Chicken broth – 500 ml.
Water – 500 ml.
Sunflower oil – 50 ml.
Spinach – 190 g.
Potatoes – 400 g.
Garlic – 5 teeth.
Salt pepper.

Peel the vegetables, chop the garlic and onion with a knife.
Place the spinach in boiling water for 2 minutes. Then discard the greens in a colander and puree in a blender.
Heat vegetable oil in a saucepan or saucepan and fry the onion and garlic. Add the broth from which the spinach was extracted, pour in the chicken broth.
Peel the potatoes and cut into cubes. Add to the main mixture and cook for approximately 25 minutes.
At the end, add chopped dill and crushed leaves. Season with salt and pepper. Leave covered for 15-20 minutes.
Grind the mixture with a blender, serve the most delicate puree soup to the table, you can sprinkle with grated cheese or herbs.

NOTE: You can use beef or turkey broth to make soup.

Creamy salmon soup

This light soup recipe will be appreciated by seafood lovers. Quite often the first dishes are prepared with the addition of salmon or salmon. The reddish fish has its own inimitable taste; it turns out to be just a royal dinner.

Spinach – 300 g.
Carrots – 30 g.
Salmon – 100 g.
Cream – 0.5 tbsp.
Onions – 25 g.
Olive oil – 2 tbsp.
Salt - to taste.

Peel the carrots and onions and wash with water. To chop the root vegetable, use a large grater. Chop the onion into medium pieces.
Fry the vegetables in olive oil. For frying, use medium heat, stir the food with a wooden spatula or a tablespoon.
Cut the reddish fish fillet coarsely, boil in cream until cooked. Remove salmon.
Pour the fried vegetables into a saucepan with cream and add salt.
Add chopped spinach and bring to a boil. Enter the boiled fish. This is the recipe for spinach soup with salmon. The mass can be transformed into puree and served with whole grain crackers.

Mushroom soup

Such soup recipes are especially important during the mushroom season. This is another reason to treat yourself and your family to an extraordinary dish. Most often, champignons are used for production. Forest mushrooms are also suitable, but they must be boiled in several waters in advance.

Garlic – 15 g.
Champignons – 180 g.
Spinach – 380 g.
Onion – 1 pc.
Potatoes – 480 g.
Chicken broth – 2 l.
Bay leaf – 1 pc.
Vegetable oil - for frying.
Salt - to taste.

Peel the onion, garlic cloves and potato tubers. Chop the onion and garlic, fry the vegetables in oil until golden brown.
Chop the mushrooms, add to the vegetables, and fry for about 5 minutes.
Peel the potato tubers and rinse with water. Add diced potatoes into the hot broth. Cook until the vegetable is soft.
Add vegetables with mushrooms, bay leaves, and chopped spinach to the pan. Add salt, boil for 5 minutes, serve with cream or sour cream. If you need to create a lean soup, use vegetable broth. And for serving you can take buckwheat or rye bread.

Vegetarian soup

We bring to your attention a regular recipe for spinach soup. As is clear, the menu of vegetable eaters includes products of plant origin. To make the soup, you can take beets, carrots, Brussels sprouts, tomatoes or broccoli.

Spinach – 2 bunches.
Water – 1.3 l.
Sorrel - 0.25 bunches.
Broccoli – 600 g.
Reddish onion – 90 g.
Coriander – 0.25 tsp.
Salt - to taste.

Pour cabbage inflorescences into hot water and cook for a quarter of an hour.
Wash the spinach and sorrel with water, finely chop the greens with a knife.
Peel the reddish onion. Chop the head into half rings.
Remove broccoli from vegetable broth. Grind the cabbage, spinach and onion into a puree.
Add the gruel to the broth, add salt and coriander. Bring to a boil, serve vegetarian broccoli and spinach soup to the table. And if you are not a vegetable eater, then you can safely add low-fat cream to the total mass.

NOTE: If the cabbage is frozen, cook for at least half an hour.

Millet soup in a slow cooker

Above we explored recipes for making soup on a gas stove. You can also cook in a slow cooker; this technique produces rich and tasty dishes. You can replace millet cereals with rice, bulgur or vegetables.

Onion – 60 g.
Carrots – 80 g.
Leafy greens - 185 g.
Millet – 70 g.
Potatoes – 3 pcs.
Sunflower oil – 3 tbsp.
Water – 2 l.
Chicken fillet – 350 g.
Seasoning, salt.

Chop the peeled onion into cubes. Grate the root vegetable on a large grater.
Turn on the “Fry” option, pour in the oil. Fry the vegetables for 6 minutes.
Wash the chicken with water, dry or pat dry with a cardboard towel. Cut the chicken fillet into cubes and add to the vegetables.
Spinach leaves make a fragrant soup. Wash the greens with water, dry, chop finely and add to the bowl.
Be sure to wash the millet in water, you can even rinse it with boiling water. Remove the skin from the potato tubers and cut into cubes. Add cereal and chopped potatoes to the slow cooker.
Fill the food with water, add seasoning and salt to taste.
Activate the “Soup” or “Stew” mode for 60 minutes. Leave in the “Heating” function for 15-18 minutes. Serve hot spinach and chicken soup.

And another exciting recipe in the video:

Spinach does not require long-term heat treatment, so it is introduced at the very end. Probably every family has its own favorite soup recipe. Vegetable grass can be prepared for the winter in the form of small briquettes. And thanks to the large abundance of recipes for making spinach soup, you can pamper your family with new dishes.