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Cream of spinach soup: recipe for a dish with cream. Spinach puree soup: how to cook according to the classic recipe Frozen vegetable dish

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 saucepan (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:

Peel the potatoes and boil them until tender.
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.
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.
Transfer the contents of the frying pan to the stewed potatoes and zucchini.
Thoroughly washed spinach (whole leaves) also goes into the pan with the vegetable mixture.
After 10 minutes, you can add processed cheese (for 10 minutes).
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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Spinach puree soup is a unique dish that is becoming increasingly popular among experienced housewives. A simple and quick recipe came from Mediterranean cuisine. The base of the dish is spinach.

About the dish

The juicy greens of this plant are rich in vitamins and microelements, which makes spinach cream soup healthy and easily digestible. This recipe not only diversifies the menu for adults, but also complements the diet of young children.

If desired, you can add greens, broccoli and carrots to the finished dish. They will make the taste of the soup richer and brighter.

Ingredients

Servings: – +

spinach 300 gr
onion 1 PC
garlic 1 clove
vegetable oil2 tbsp. l.
flour 3 tbsp. l.
chicken or vegetable broth500 ml
milk 1 glass
cheese 100 gr
salt, black pepper taste
cream 33% 200 gr
pine nuts 100 gr

Calories: 51 kcal

Proteins: 4 g

Fats: 5 g

Carbohydrates: 3.5 g

60 min. Video recipe Print

Peel the onion and cut into small cubes. You can also use shallots to make creamed spinach soup. It will give a more delicate taste. It is better not to use red onions, as they will negatively affect the color of the finished dish.

Chop the garlic clove with a knife or grater. You can skip this step, as the final taste of the dish will not be affected.

Fry onion and garlic in vegetable oil. You can use olive oil to add extra flavor to this Creamy Green Spinach Soup. If you cook spinach puree soup for a child, the amount of onions and garlic can be reduced or these ingredients can be completely eliminated.

Rinse the spinach leaves thoroughly under running water, chop and add to the onion fry. If the recipe for creamy spinach soup with cream uses frozen greens, then they must first be thawed and excess water removed.

Add flour to the fried vegetable mixture. Mix everything thoroughly and fry over medium heat for about 2 minutes. The flour must be wheat. Other types do not act as a thickener.

Add hot broth to the resulting mass and heat through. Then pour in a glass of milk, stir and bring to a boil over medium heat. If there is no broth, you can use hot water. In this case, spinach puree soup will be dietary. At this stage it is very important to constantly stir the spinach soup. If this is not done, the milk may curdle or burn.

After the soup has boiled, it must be simmered for 15 minutes over low heat. Due to the presence of flour in the composition, the mass will begin to thicken. After 15 minutes, remove the spinach soup from the heat and blend with a blender until smooth. Depending on individual preference, you can achieve a more or less smooth texture in your spinach soup.

Add cream and grated cheese to the chopped creamy spinach soup. Mix the whole mass. The cheese should only be hard. It is not recommended to use pickled, processed or soft varieties. Serve in deep bowls. You can use pine nuts and herbs for decoration.

Spinach puree soup is a light and unusual first course option. It is ideal for a summer meal, first feeding of babies and a gala dinner. A recipe with a photo of creamy soup with spinach will help even novice housewives to successfully cope with the task.

Spinach is famous for its beneficial properties and the presence of a large amount of iron in its composition, so it is recommended for feeding children and pregnant women. Properly prepared puree soup with spinach will appeal not only to them, but also to all other family members.

There are many options and recipes for making pureed spinach soup, here is one of them:

Spinach - fresh or frozen (1-2 large bunches or 150-200 g).
2 large potatoes.
1 onion (white).
0.5 liters of water.
1 liter of milk or cream (soup with milk has less calories).
Vegetable oil for frying onions.
Seasonings (salt and pepper, optional).
Rye crackers.

The composition of cream of spinach soup is very simple and affordable. If skim or low-fat milk is used to prepare it, the soup is low in calories and is quite suitable for dieters or those wishing to lose weight. The addition of cream makes it nutritious, which explains its popularity in children's menus.

This soup is the best way to feed your baby greens that kids don't like in any other form. The same puree soup with spinach and cream has a soft, delicate taste and pleasant consistency. Kids don’t realize that the puree soup contains spinach that they don’t like and eat it with pleasure, and the addition of rye croutons gives it a pleasant sourness and adds texture.

Spinach - tasty and healthy

Spinach, a green leafy vegetable, is very popular in Mediterranean countries and in English cuisine, where it is served in a variety of forms ranging from salads to soups and various side dishes. In our country, spinach is not used too often, mainly as an additive to green borscht and in salads, but in vain - this green is very beneficial for the body, especially in winter, when there is an acute shortage of vitamins and minerals.

Spinach tolerates deep freezing perfectly, retaining all its nutritional and beneficial properties, which makes it an indispensable food product for adults and children, especially in the cold season, when vitamins are insufficient and fresh vegetables are either unavailable or not of very high quality.

Step-by-step preparation of the dish

Before preparing pureed spinach soup, you must carefully prepare all the ingredients, especially the greens. Spinach is often contaminated with sand, so it is first soaked in cold water and then thoroughly washed, leaf by leaf. Rough and soaked petioles are cut off, fresh frozen spinach is placed in a dish without defrosting, otherwise it will become watery and tasteless.

Onions and potatoes are washed and peeled.
Chopped onions are fried until transparent over low heat in a small amount of vegetable oil. For baby food, it is advisable to use high-quality olive oil. Do not overcook the onion - it should not brown, but only become soft and pliable, so that it can then be easily chopped in a mixer with the rest of the ingredients.
Add chopped potatoes to the pan with onions and add water. Simmer until soft over low heat in a covered saucepan. Usually this process does not take more than 10-15 minutes, which is very valuable for preparing baby food for an always busy mother.
Spinach is added to almost finished potatoes. There is no need to cook for too long - the dish will lose its taste and aroma; fresh spinach cooks almost instantly; for ice cream, 5-10 minutes is enough. The greens should simply become soft, this is enough, since spinach cooked for a long time loses not only its appearance, but also all its beneficial properties. This soup will not be useful for either children or adults.
The finished and slightly cooled spinach puree soup is whipped with a blender until smooth directly in the container where it was prepared or transferred to a mixer.
Milk or cream is heated to a boil and added in a thin stream to the vegetable mixture, stirring constantly. If the spinach puree soup turns out uneven, you can beat it again with a mixer. Soup made with milk has less calories, and with cream it is suitable for feeding children and adults weakened after illness and in need of additional calories.
Season the finished product with salt and pepper if desired. For feeding very young children, pepper is not added, and salt is used in minimal quantities.

Crackers are placed into soup poured into bowls. You can use ready-made rye crackers, but for baby or diet food it is better to prepare them yourself by cutting and drying black bread in the oven.

Puree soup with spinach goes well with cheese, smoked sausage, ham and French toast, and after it you can give the kids a dessert of baked apples and delicious fresh juice. Eat healthy, tasty and varied and be healthy!

Spinach puree soup is rightfully considered the king of healthy soups. Spinach leaves contain a complex of microelements and vitamins beneficial for the body, which are preserved even after exposure to temperature.

Creamy spinach soup has a subtle, delicate and delicate taste, which is an excellent base for a wide variety of seasonings and spices. In combination with various spices, spinach puree soup will delight you with new taste sensations every time with constant benefits for the body.

Of course, in order to prepare the soup while preserving the maximum beneficial properties of spinach, the cooking time should be minimal and the temperature effect should be short-lived, but these factors can only be added to the long list of advantages of this soup - it is prepared in a matter of minutes.

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

Prepare the ingredients according to the list.

You will also need a liter of vegetable broth. You can use commercial stock, frozen stock, or even a stock cube, but I like to use freshly made light vegetable stock.

For the broth, I measure out 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 and parsnip root, parsley stalks, 2-3 bay leaves, a little allspice, a pinch of salt. Vegetables should be cut into small pieces and added to water along with spices. Bring water to a boil, reduce heat and cook for 12–15 minutes.

Cut the onion into thin half rings.

Cut the potatoes into thin slices. Adding a small amount of potatoes makes the soup creamy and thick, and slicing it thin makes it a lot quicker to cook.

Heat 1-2 tablespoons of vegetable oil over medium heat. Add the onion cut into half rings, a pinch of salt and ground black pepper and, stirring, fry for 1-2 minutes.

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

Meanwhile, rinse the spinach leaves thoroughly.

Once the potato slices are soft and break apart easily, add the spinach leaves to the pan.

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

As soon as the spinach begins to shrink in volume, pour the hot broth into the pan. To preserve maximum benefits, avoid sudden temperature changes. If you use frozen or prepared broth, boil it first. Add just enough broth to cover the spinach leaves.

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

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

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

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.

Video recipe for the occasion:

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.