Spinach Soup

This vibrant green color spinach soup with fresh ginger is a low-calorie soup, a perfect lunch recipe for someone who wishes to remain healthy through these winter holidays. This spinach soup is a great way to include greens in your diet. So try it out and share your comments!

You may also like Beetroot Soup, Broccoli Soup, Pumpkin Soup, Carrot Soup, Sweet Corn Chicken Soup and Chicken Talumein Soup.

Spinach Soup

This nutritious spinach soup is so yummy and so delicious.  It is also very easy and simple to make. Furthermore, I would like to give some suggestions for making this green spinach soup. Firstly, for blanching spinach, bring a large pot of water to boil over high heat. Put ice cubes and water in another large bowl and keep it aside.

Then add the washed spinach leaves in the boiling water, and allow them to boil for 1 minute or until you see a bright green color. Remove the leaves by using slotted spoon or strainer from the hot water and place them in the ice water for few mins or until it is no longer warm. Then squeeze the spinach with your hands to remove the excess water.

Secondly, blend the spinach and the soup mixture until smooth. Finally, add cream and mix well and season it with salt and pepper.

Spinach Soup 2017-11-29 04:49:25

Serves 2    This healthy spinach soup is a great way to include greens in your diet.                              Print        Prep Time   00:10        Cook Time   00:20        Total Time   00:30

Prep Time   00:10        Cook Time   00:20        Total Time   00:30                      Ingredients

1. 1/2 lb spinach leaves (250g)
2. 125g Potato, peeled and chopped
3. 1 inch ginger, grated
4. 1/2 medium sized white onion, diced
5. 1 tbsp olive oil
6. 500 ml vegetable stock
7. 2 tbsp cream          Instructions
8. Blanch the spinach.
9. Heat oil in a large sauce pan over medium heat.
10. When the oil heats, add ginger and onion, stir fry until the onion has softened.
11. Then add chopped potatoes, cook, stirring continuously for 2 mins. until the potatoes are softened.
12. Further, pour stock, cover and bring it to boil then reduce to the simmer for 10 mins or until the potatoes have cooked through.
13. Then place the blanched spinach and the soup in a blender in batches, blend until smooth.
14. Return to the pan over low heat, stirring, cook for 3 to 5 mins or until heated.
15. Finally, add cream and mix well and season it with salt and pepper.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Spinach Soup

Serves 1
Prep Time: 00:10
Cook Time: 00:20
Total Time: 00:30

Ingredients

• 1/2 lb (250g) Spinach Leaves
• 125g, peeled and chopped Potato
• 1 inch, grated Ginger
• 1/2 medium sized, diced White Onion
• 1 tbsp Olive Oil
• 500 ml Vegetable Stock
• 2 tbsp Cream

Instructions

• Blanch the spinach.
• Heat oil in a large sauce pan over medium heat.
• When the oil heats, add ginger and onion, stir fry until the onion has softened.
• Then add chopped potatoes, cook, stirring continuously for 2 mins. until the potatoes are softened.
• Further, pour stock, cover and bring it to boil then reduce to the simmer for 10 mins or until the potatoes have cooked through.
• Then place the blanched spinach and the soup in a blender in batches, blend until smooth.
• Return to the pan over low heat, stirring, cook for 3 to 5 mins or until heated.
• Finally, add cream and mix well and season it with salt and pepper.

By Santhi Therese
The Indian Claypot