CREAMY SPINACH & POTATO SOUP RECIPE: HOW TO MAKE IT
My three boys love this recipe, and I even pack it in their school lunches occasionally. I sometimes add ham or sprinkle chopped bacon pieces on top. —Amy Samuel, North Pole, Alaska
Provided by Taste of Home
Categories Lunch
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain. Mash 2 cups potatoes; set aside., In a Dutch oven, saute leeks in oil until tender. Whisk the flour, bouillon granules and broth until smooth. Gradually stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in mashed potatoes. Add spinach, salt, pepper and remaining potatoes; cook just until spinach is wilted. Sprinkle with cheese.
Nutrition Facts : Calories 224 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 433mg sodium, CarbohydrateContent 35g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 9g protein.
MUSHROOM-SPINACH SOUP WITH CINNAMON, CORIANDER AND CUMIN ...
This is a very hearty, chunky soup filled with bits of browned mushroom and silky baby spinach. A combination of sweet and savory spices – cinnamon, coriander and cumin – gives it a deep, earthy richness. For the most complex flavor, use several kinds of mushrooms and cook them until they are dark golden brown and well caramelized.
Provided by Melissa Clark
Total Time 1 hours
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat 3 tablespoons butter or oil in a large pot over medium-high heat. Add half the mushrooms and half the shallots; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are well browned, 10 to 12 minutes. Transfer mushrooms to a bowl and repeat with remaining butter, mushrooms and shallots.
- Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute.
- Stir in 5 cups water, the salt and the black pepper. Bring mixture to a simmer over medium heat and cook gently for 20 minutes. Stir in baby spinach and let cook until just wilted, 1 to 2 minutes.
- Using an immersion blender or food processor, coarsely purée soup. Mix in lime juice. Thin with water, as needed. Taste and adjust seasoning, if necessary. Serve with dollops of yogurt if you'd like.
Nutrition Facts : @context http//schema.org, Calories 163, UnsaturatedFatContent 4 grams, CarbohydrateContent 12 grams, FatContent 12 grams, FiberContent 3 grams, ProteinContent 5 grams, SaturatedFatContent 7 grams, SodiumContent 406 milligrams, SugarContent 5 grams, TransFatContent 0 grams
More about "spinach cream soup recipes"
CREAMY SPINACH & POTATO SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 45 minutes
Category Lunch
Calories 224 calories per serving
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain. Mash 2 cups potatoes; set aside., In a Dutch oven, saute leeks in oil until tender. Whisk the flour, bouillon granules and broth until smooth. Gradually stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in mashed potatoes. Add spinach, salt, pepper and remaining potatoes; cook just until spinach is wilted. Sprinkle with cheese.
MUSHROOM-SPINACH SOUP WITH CINNAMON, CORIANDER AND CUMIN ...
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 163 per serving
- Using an immersion blender or food processor, coarsely purée soup. Mix in lime juice. Thin with water, as needed. Taste and adjust seasoning, if necessary. Serve with dollops of yogurt if you'd like.
SPINACH SOUP RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 35 minutes
Category Lunch, Soup
Cuisine British
Calories 192 calories per serving
- Stir in the crème fraîche. Reheat and serve.
SPINACH SOUP RECIPE | REE DRUMMOND | FOOD NETWORK
Reviews 4.8
Total Time 30 minutes
- Check the seasonings, adding more salt, black pepper or cayenne as needed. Serve warm.
CREAMY SPINACH SOUP RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 15 minutes
Category Dinner, Soup
Cuisine British
Calories 226 calories per serving
- 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
CREAMY SPINACH & POTATO SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 45 minutes
Category Lunch
Calories 224 calories per serving
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain. Mash 2 cups potatoes; set aside., In a Dutch oven, saute leeks in oil until tender. Whisk the flour, bouillon granules and broth until smooth. Gradually stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in mashed potatoes. Add spinach, salt, pepper and remaining potatoes; cook just until spinach is wilted. Sprinkle with cheese.
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