Spinach soup recipe. Calorie, chemical composition and nutritional value.

How to make spinach soup?

You can cook spinach soup from fresh or frozen leaves, the difference in taste is almost not noticeable.

1. You can use broth or water as a liquid base.
2. Spinach does not require long boiling and is added to the pan 3-5 minutes before the end of cooking.
3. Delicious spinach soup is made with vegetables, with the addition of meat and mushrooms. Often, all kinds of cereals are used as a filling for hot dishes: cereals or legumes.
4. Traditionally, laurel leaves and peppercorns are added as spices, or more original spicy additives and aromatic herbs are used.

Spinach and egg soup

A simple soup made from fresh spinach that does not require cooking the broth. Adding eggs at the end of cooking will add thickness and richness to the dish. In their raw form, shake them with a fork or whisk until smooth and, while constantly stirring the soup, pour them in a thin stream into the pan. When serving hot dishes, add sour cream and croutons.

• spinach – 250 g;
• eggs – 2 pcs.;
• water – 2.5 l;
• onions and carrots - 1 pc.;
• potatoes – 3 pcs.;
• butter – 2 tbsp. spoons;
• salt, pepper, bay.

1. Place chopped potatoes into boiling water and cook until half cooked.
2. Add vegetables sauteed in oil, add spinach and seasonings.
3. After 3 minutes, pour lightly beaten eggs into the spinach soup and boil for 2 minutes from the moment of boiling.

Cream of spinach soup

A real find for the summer menu is a light creamy spinach soup prepared in puree form. Its thickness will depend on the amount of water or broth added, and its caloric content and nutritional value will depend on the fat content of the cream, which is added at the final stage of cooking. Garlic croutons will be a harmonious addition to the dish.

• spinach – 250 g;
• water – 2.5 cups;
• onion – 1 pc.;
• garlic – 2 cloves;
• cream – 0.5 cups;
• oil – 20 ml;
• salt pepper.

1. Fry the onion in oil until golden.
2. Add chopped garlic and heat for a minute.
3. Place spinach in a pan, simmer for a minute, add hot water or broth.
4. Let the dish boil for a couple of minutes, then puree the mass with a blender and season to taste.
5. Add spinach puree soup with cream, heat until the first signs of boiling and serve.

Frozen spinach soup - recipe

You can easily and quickly cook delicious spinach soup from frozen leaves. A milk base with butter will give the dish a delicate creamy taste, the thickness of which can be adjusted by varying the amount of flour. You can leave it hot as is, maintaining the integrity of the leaves, or beat it with a blender until it has a creamy texture.

• frozen spinach – 300 g;
• broth - 1.5 cups;
• milk – 3 glasses;
• dried onion – 1 tbsp. spoon;
• dried garlic – 1 teaspoon;
• cream – 0.5 cups;
• flour - 3 tbsp. spoon;
• salt pepper.

1. Add spinach to boiling broth and cook for 3 minutes.
2. Sauté the flour in butter for 2 minutes, pour in hot milk little by little, season with garlic, onion, salt and pepper.
3. Add the milk base to the spinach.
4. Warm the frozen spinach soup for a minute and serve.

Chicken spinach soup

Rich spinach soup in chicken broth with slices of poultry can be prepared in any vegetable composition, supplementing the proposed one with sweet bell pepper, chopped chili, celery roots, parsnips, parsley. The dish gains additional flavor by adding broccoli or cauliflower florets.

• spinach – 200 g;
• chicken – 800 g;
• potatoes – 200 g;
• water – 1 l;
• onions and carrots - 1 pc.;
• garlic – 3 cloves;
• ginger – 1-2 tbsp. spoons;
• salt, pepper, herbs, oil.

1. The chicken is cut into slices and boiled until almost done.
2. Add potatoes, and after 10 minutes fry onions and carrots, ginger.
3. After another 5 minutes, add spinach, seasonings, garlic, heat the soup with chicken and spinach for another 2 minutes.

Blue cheese and spinach soup

For gourmets and those who want to taste the dish in a more refined version, there is an option for preparing hot blue cheese. Gorgonzola or another similar variety will do. If desired, you can supplement the composition with fried peeled shrimp or other seafood, adding them along with spinach or when serving.

• spinach – 250 g;
• leek – 200 g;
• onion – 300 g;
• water – 1 l;
• cream – 125 ml;
• blue cheese – 70 g;
• butter – 50 g;
• salt, pepper, seasonings.

1. Chopped onions and leeks are fried in melted butter.
2. Add broth, seasonings, spinach and simmer for 5 minutes.
3. Place slices of cheese, stir until it dissolves, and puree the mixture with a blender.
4. Add cream and pepper to the cheese soup with spinach, heat again to a boil and serve.

Cream soup with asparagus and spinach

Very nutritious and low-calorie soup is perfect for those who are losing weight. The soup will also be very useful for children - then you can use simple heavy cream and broth instead of water.

Ingredients:

• Fresh or frozen spinach - 150 g.
• Asparagus – 200 g
• Garlic - clove
• Celery – 1 stalk
• Vegetable oil
• Water – 0.5 l
• Soy cream – 50 ml
• Salt pepper

The benefits and harms of spinach

The value of spinach lies in the vitamins and minerals contained in this plant. It contains vitamins 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 properties on the human body:

1. Fights anemia (lack of iron in the body).
2. Strengthens the immune system.
3. Regulates metabolism, which promotes weight loss.
4. Slows down the process of absorption of fast carbohydrates in the blood. This helps people with diabetes to produce their own insulin.
5. Strengthens the walls of blood vessels.
6. Reduces the risk of retinal detachment and dystrophy, reduces eye fatigue.
7. Reduces the manifestations of osteoporosis.

However, spinach contains oxalic acid. It is because of this that spinach cannot be consumed by everyone. Contraindications for eating spinach:

1. With kidney stones, as well as with a tendency to form kidney stones.
2. While taking anticoagulants (blood thinners).
3. For problems with the gallbladder, liver and duodenum.
4. For gout.

Fresh and frozen spinach soup - 5 recipes

Spinach soup is not only very tasty and rich, but also extremely healthy. By adding this product, both regular first courses and cream soups are prepared, striking in their taste and appearance.

This recipe will definitely help diversify your usual menu, and also add a new touch to your diet. And if you add cream, fresh herbs or other ingredients, you can make an incredibly tasty soup that will suit all your family’s taste preferences.

Creamy frozen spinach soup recipe

An easy option for preparing soup that will appeal not only to vegetarians, but also to other people. Although there is no meat in this recipe, the dish will still be incredibly tasty and healthy.

Ingredients:

• 200 grams of spinach (use frozen);
• onion head (you can take a little more if you want it to feel good in the soup);
• 250 ml cream;
• one large potato;
• a pair of bay leaves;
• salt and spices (black pepper is best);
• You can use crackers or fresh herbs as decoration and variety of taste.

How to cook soup

We completely defrost the spinach (you don’t need to fill it with water or put it in the microwave - it’s better to let it defrost on its own). Peel the potatoes and cut into arbitrary pieces. To make the soup cook faster, it is better to chop the tuber as finely as possible.

We clean the onion and also cut it into not too large pieces. We transfer the prepared ingredients into a saucepan and pour water so that it completely covers the products (there is no need to add spinach at this stage of cooking). Add bay leaves and boil the ingredients until the potatoes soften (on average this will take about 20 minutes).

At the end of the allotted time, remove the bay leaves, add the spinach to the pan, wait for it to boil and then cook the soup for another 3-4 minutes. At this time, the broth needs to be salted and spices added. If desired, you can add a little oil.

Using a blender, puree the soup - it should become homogeneous, this is the only way the puree soup from fresh spinach with cream will turn out to be the most delicious. Season the first dish with cream and heat it on the stove to the required temperature. Before serving, the soup can be decorated with croutons and herbs, which will make it even tastier and more satisfying.

Fresh spinach soup with egg

This dish is great to serve during the hot season, when you want liquid and light food. Since spinach contains many useful substances and vitamins, it is simply necessary for the body in the summer.

To make the dish richer and the broth richer, you can fry the spinach a little with some salt before adding it to the pan - this will help it release its juice, which will have a positive effect on the taste of the dish.

Products:

• 250 grams of spinach (use fresh);
• 2 onions;
• one carrot;
• 4 potatoes (if you want a thicker soup, you can take more potatoes);
• 2 eggs;
• a little butter;
• salt and spices.

Cooking method

Peel the potatoes and cut them into small pieces so that they cook faster.

Grind the peeled carrots using a grater. Remove the skin from the onion and cut it into large pieces. Melt a small piece of butter in a frying pan and fry the vegetables until they soften and release their juices.

Boil 2.5 liters of water, add bay leaves, salt and potatoes, then cook the broth for 10 minutes. Then we transfer the fried vegetables into it and cook the soup for the same amount of time.

Put a little butter in the frying pan where the vegetables were, let it melt, then add the washed and chopped spinach leaves. Simmer them for 5 minutes and then put them in the pan. Add some salt to the broth.

Break the eggs into a cup and beat them thoroughly. After this, slowly pour them into the soup, not forgetting to stir the broth. Cook the fresh spinach soup with egg for a couple more minutes, turn off the stove and let it brew.

When serving, the soup can be seasoned with sour cream or garlic croutons.

Making delicious creamy frozen spinach soup

It is known that spinach is a seasonal product. But sometimes you really want a light soup during the cold season. Then a frozen product, which is often found in stores, will come to the rescue.

Cooking technology

While 3 liters of water boil, peel the potatoes and cut them larger. Chop the onions and carrots in any usual way, and then fry them briefly in oil.

As soon as the water boils, put broccoli, spinach, potatoes, cauliflower in it and wait until the vegetables are completely boiled.

Then add the roast to the soup and cook it for another 10 minutes. Salt, add spices and grind all ingredients using a blender. If the broth has almost completely boiled away and the frozen spinach cream soup turns out to be thick, you can pour a little water into it and then taste the dish for salt. You can serve the soup immediately after preparing it.

Fresh spinach soup with chicken and mushrooms

To prepare a nutritious, satisfying dish, you can add chicken or other meat to the spinach soup. At the same time, the taste of the first dish will change significantly, since it will be cooked not just with water, but with broth.

How to cook

Place the chicken in a saucepan, pour in water and wait until the meat boils. If possible, it is better to pre-cut it into cubes - then the soup will cook faster. After boiling, remove the foam from the broth and add salt and spices to it.

Finely chop the onion and carrots, then fry them in oil along with the mushrooms (they need to be finely chopped).

As soon as the chicken is cooked, add the roast, vermicelli and finely chopped spinach to the broth. Pour a little oil there and cook the fresh spinach soup in chicken broth for 5 minutes. If necessary, add some salt to the first dish and serve immediately, since vermicelli quickly absorbs the broth, which means the soup will soon become thick.

Frozen spinach soup with chicken broth and beans

A hearty and healthy dish is soup cooked with spinach and beans. This lunch will surely please everyone who decides to try it. True, in order for the soup to cook faster, it is better to soak the beans in cold water the evening before or use canned ones.

Cooking option

Thinly chop the onion, celery, garlic and rosemary, transfer to a frying pan and simmer in oil for 10 minutes. In this case, the products need to be salted.

Transfer the contents of the frying pan into a saucepan, add beans (it is better to take white ones) and frozen spinach. Pour in chicken broth. Cook the soup for 10 minutes, then pour freshly squeezed lemon juice into the pan and turn off the stove.

Before serving, it is recommended to drizzle the frozen spinach and bean soup with olive oil.

Source: https://edadnya.ru/sup-iz-shpinata.html

Other options

• With egg and herbs

Spinach goes well with a variety of greens. The most popular and most delicious combination is obtained with dill and parsley. They complement and highlight the fresh 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 add satiety to the dish.

• With brisket and melted cheese

The dish will become even more satisfying if you cook it with the addition of smoked brisket and melted cheese. During cooking, the cheese will melt and enhance the creamy taste of the dish, and the smoked brisket will give the soup a delicious aroma. The soup, of course, will be high in calories. But even if you strictly watch your figure, do not deny yourself the pleasure of tasting this amazing 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 use salmon. Its juicy color will perfectly decorate emerald spinach puree soup.

If you use raw fish, you must first boil it for 7 minutes. 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 delicate, soft taste and velvety texture, can conquer not only vegetarians. This creamy soup is ideal for baby food. It will become more tender if, instead of zucchini, you take young, peeled zucchini.

Mushrooms will perfectly complement the dish. The ideal option is champignons. They are available at almost any time of the year and do not require pre-boiling. Just fry the mushrooms and onions until done. Add the spinach last as it cooks very quickly. As a result, you can enjoy a nutritious cream soup with a light mushroom aroma.

Chicken soup with egg and spinach

A light hearty soup that cooks quite quickly and looks very interesting due to the addition of a chicken egg.

Ingredients:

• Water - 2 l
• Potatoes – 3-4 pcs.
• Chicken wings - 3-4 pcs.
• Spinach - 200 g
• Celery - 1 stalk
• Egg
• Vegetable oil - 2 tbsp. l.
• Salt pepper to taste

Preparation:

Boil the wings; while they are cooking, cut the potatoes into cubes. Then chop the celery, carrots, spinach and simmer a little in a frying pan with vegetable oil. Place potatoes in soup. When the meat is almost ready, put the roast and a raw mixed egg into the pan and let it boil. When serving, you can top it with sour cream.

Useful tips

1. 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.
2. Frozen spinach is immediately placed into boiling soup. Then it will not give juice and the soup will not be watery.
3. If you want to defrost the spinach before you start cooking, place it in the refrigerator first. Once 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 a mushy leaf effect.
4. Rinse fresh leaves under cool running water in a colander and leave them for 10 minutes. During this time, excess liquid will drain.
5. Frozen leaves cook faster than fresh leaves. Fresh spinach will cook in 10-12 minutes, and frozen spinach will cook in about 7 minutes.
6. 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.
7. For a richer taste, I cook the dish with chicken broth.
8. Spinach is well digested in combination with high-fat fermented milk products. I usually season the soup with sour cream or natural yogurt. You can even use them to draw an interesting design on the surface of the soup. The kids will definitely love it!
9. Greens, grated cheese, croutons or pine nuts are perfect for serving.

Spinach cream soup with rice

This soup can be prepared in literally 20 minutes if you have pre-cooked rice in the refrigerator.

Ingredients:

• Fresh or frozen spinach - 150 g
• Garlic - clove
• Onion – small
• Vegetable oil
• Potatoes – 4 pcs.
• Water – 0.7 l
• Cream – 100 ml
• Boiled rice – 100 g
• Salt pepper

Preparation:

In a saucepan, fry chopped garlic and onion in oil, then add peeled potatoes, cut into quarters, fry them a little and add water. Cook for 5 minutes. Add spinach and cook for 3 minutes. Season the soup with salt and pepper, blend, add cream. Add boiled rice to hot soup before serving.

How to make healthy spinach cream soup

Cream soup can be prepared with fresh spinach or frozen. There are several recipes for healthy spinach soups that are easy to prepare, contain minimal calories and are very tasty.

RECIPE FOR CLASSIC SPINACH SOUP PUREE

What you need: 400 g frozen spinach 350 ml chicken broth 1 potato 1 onion 5 cloves garlic 3 cm ginger root 3 tbsp. olive oil 1 tsp. lemon juice salt and pepper to taste

How to make spinach cream soup:

1. Chop the garlic, onions and ginger. Heat the olive oil in a pan and add the chopped ingredients, fry for 3-4 minutes, during which time the vegetables will become soft.

2. Place the spinach in the pan and add fresh lemon juice. After a few minutes, pour the chicken broth into the pan, add the potatoes cut into strips or cubes, bring to a boil, reduce the heat and cook the soup for 8 minutes.

3. Pour the hot contents of the pan into a blender and grind until smooth puree, which is immediately returned to the pan. Add salt and pepper to taste, bring to a boil again. Before serving, the finished soup can be sprinkled with parsley or cilantro.

RECIPE FOR MILK PUREE SOUP WITH SPINACH

What you need: half a bunch of fresh spinach 600 ml milk 400 ml water 2 onions 30 g butter croutons

How to make creamy milk soup with spinach:

1. Wash fresh spinach and chop finely.

2. Peel the onion, chop finely, fry in vegetable oil until transparent in a saucepan with a thick bottom. Add diced potatoes and fry together for 5 minutes.

3. Pour water into the vegetables, bring to a boil, add spinach and cook for another 15 minutes. After this, beat the soup with a blender, bring to a boil again and simmer over low heat for 7 minutes.

4. Serve the finished spinach cream soup with white croutons.

RECIPE FOR HUNGARIAN SPINACH PUREE SOUP

What you need: 500 g spinach 250 ml cream 150 g bacon 40 g butter 2 boiled eggs 2 onions 3 tbsp. flour, pepper, salt - to taste

How to make Hungarian spinach cream soup:

1. Boil spinach until soft, puree using a blender.

2. Peel the onion, chop, fry in butter, add flour. Stir and add these ingredients to the spinach puree. Bring to a boil, cook until thick. Then add salt and pepper to the soup.

3. Pour the cream into the pan, simmer the soup over low heat for 5 minutes, without bringing to a boil.

4. Fry bacon slices in a dry frying pan, cut eggs into slices.

5. Serve the finished Hungarian soup with bacon and eggs.

Professional chefs Konstantin Ivlev and Yuri Rozhkov from “Ask the Chef” prepared their own version of spinach soup for us. It turned out to be heartfelt. Watch the video recipe!

Ingredients and kitchen utensils

Kitchen appliances: a saucepan, a blender that will turn your soup into puree soup.

Ingredients:

How to choose ingredients

Choosing spinach is very easy. For puree soup, you can use both young and large, tougher leaves, since they will be crushed in a blender. The main thing is that the appearance of this plant does not raise any doubts. It should be a healthy green color, without yellowing or signs of wilting. But there is one small nuance. Spinach can be stored for no more than two days. After this, it begins to lose its beneficial properties. Since it is difficult to determine how long spinach has been lying on the counter, it is advisable to grow it yourself. But if this is not possible, then it is better to buy a frozen product. This spinach retains its beneficial properties much longer, and frozen spinach puree soup is no less tasty. But it is not advisable to give such soup to children under twelve years of age. This is an unnecessary burden on the child's body. Choose hard cheeses. The brand doesn't matter. Use heavy cream, it will give the soup a pleasant creamy taste. You can take milk of any fat content.

Spinach cream soup

Monday, May 2, 2020

Today is a recipe for creamy spinach soup, bright, tasty and very aromatic. After a busy holiday feast, this is the kind of food you most often want, isn’t it? Anyone can prepare this first dish, since the ingredients in it are quite affordable and the process itself is not complicated. By the way, I’m now thinking of starting every Monday on the site with a new recipe for first courses, don’t you agree?

You can use either fresh or frozen spinach to make this creamy green soup. I suggest using low-fat cream - 10% is enough. Just don’t neglect butter, replacing it with vegetable oil - in the first case, the finished soup turns out much more aromatic and tender. And I advise you to use dried garlic, not fresh - it does not have such harshness, bitterness and the aroma is more subtle.

Lentil and spinach soup

A hearty soup that can be prepared as an everyday dish or served to guests.

Ingredients:

• Lentils – 250 g
• Fresh or frozen spinach - 350 g
• Onion - 2 pcs.
• Thinly sliced ​​bacon - 100 g
• Vegetable broth - 1.5 l
• Carrots - 2 pcs.
• Celery – 2 stalks
• Garlic - clove
• Sour cream - 5 tbsp. l.
• Vegetable oil - 2 tbsp. l.
• Olive oil - 2 tbsp. l.
• Salt pepper.

Preparation:

Cook the lentils in the broth for 20 minutes, drain and reserve the broth. Chop onion, celery, carrots, garlic. Heat oil in a frying pan and fry vegetables until translucent. Boil the spinach in salted water for 2 minutes, even less if the spinach is from the freezer. Blend 2/3 lentils, roast and spinach. Combine the remaining lentils with the mixture, add broth, sour cream and let it boil. Drizzle with olive oil and serve with fried bacon.

Green borscht with spinach and sorrel

Borscht with herbs is one of the traditional Russian dishes. It is tasty, sour, aromatic and healthy, as it is rich in vitamins and minerals necessary for the body. Experienced housewives love this dish and prepare it in different versions. However, the traditional recipe is still the main one.

For green borscht with spinach and sorrel take:

• any meat – 400 g;
• fresh or frozen sorrel – 300 g;
• frozen spinach – 300 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• potatoes – 2-3 pcs.;
• white cabbage or Chinese cabbage – 1 pc.;
• vegetable oil – 2 tbsp. spoons;
• butter - a small slice;
• spices - according to preference.

You can prepare green borscht in this way:

1. Boil the meat broth until tender. You need to salt it at the end.
2. Onions and carrots are grated or finely chopped into cubes.
3. Vegetables are fried in a frying pan with the addition of vegetable and butter at the same time.
4. Thaw the greens.
5. The cabbage is chopped.
6. The potatoes are peeled and cut into cubes.
7. After the broth is cooked, the meat is removed, boned and put back into the soup.
8. Gradually add ingredients to the boiling broth: cabbage, potatoes, fried onions and carrots, and boil.
9. At the end of the technological process, greens are added.
10. The prepared green soup is seasoned with salt and spices.

The finished dish is served with a boiled egg and sour cream.