Indulge in the delectable world of spinach soup, a culinary masterpiece that combines simplicity with a burst of flavors. Discover a hearty and versatile soup that can be enjoyed as a light lunch or a comforting dinner. This versatile dish is packed with goodness, featuring fresh spinach, aromatic herbs, and a symphony of vegetables, simmered in a rich broth that promises a symphony of flavors in every spoonful. Explore variations of this classic, including a creamy version for a touch of indulgence, a vegan option for plant-based enthusiasts, and a quick and easy recipe for those short on time. Embark on a culinary journey with our curated collection of spinach soup recipes, each offering a unique taste experience that will tantalize your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
HEARTY MEATBALL SOUP WITH SPINACH
My DIL found this recipe online and made it when I was there. It is relatively quick to make and so good. Note: In the directions it refers to the trinity mix; that is the carrot, celery, and onion listed in the ingredients; 2 part onion, one part carrot and one part celery
Provided by tammy dalton
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Chop garlic.
- Combine ground beef, bread crumbs, egg, tomato pesto, 1/4 teaspoon salt, and 1/4 teaspoon pepper until blended.
- Shape into 1-inch meatballs (about 25-30); wash hands.
- Preheat large stockpot on medium-high 2-3 minutes.
- Place oil in pan; add meatballs (in batches).
- Cook and turn 6 to 8 minutes or until browned.
- Remove meatballs from pan and set aside.
- Add trinity mix (onion, celery, carrots) and garlic to pan; cook and stir 2 to 3 minutes or until onions soften.
- Add spinach; cook 2 to 3 minutes or until spinach begins to wilt.
- Reduce heat to medium-low; stir in cannellini beans, chicken stock, meatballs and remaining 1/4 teaspoon each salt and pepper.
- Simmer 5 to 7 minutes or until meatballs are 160 degrees Fahrenheit and soup is hot.
- Top with Parmesan cheese and serve.
Nutrition Facts : Calories 418.9, Fat 13.6, SaturatedFat 5.1, Cholesterol 108.7, Sodium 1040.7, Carbohydrate 32, Fiber 8.9, Sugar 3.8, Protein 41.4
HEARTY PEA-AND-SPINACH SOUP
Heavy cream fashioned into a doily-inspired pattern on top of this soup will float for a considerable amount of time -- long enough to allow you to create patterns on individual servings and present them at the table. Ladle some of the soup into bowls in the kitchen, and place the remaining soup in a tureen for seconds. Decorate the surfaces of both before serving.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 6 cups
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium-high heat. Add onions, garlic, 1 teaspoon salt, and a 1/4 teaspoon pepper. Cook, stirring, 3 to 5 minutes. Add stock, and bring to a boil.
- Add peas, and return to a boil. Reduce heat, and simmer, stirring occasionally, until peas are tender and bright green, 2 to 3 minutes. Stir in spinach. Cover, and cook, stirring occasionally, until spinach has wilted, 2 to 3 minutes. Let cool slightly.
- Working in batches, puree pea mixture in a blender, filling no more than halfway and adding up to 2 tablespoons water to each batch to achieve desired consistency. Stir in lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper. Ladle soup into bowls.
- Fill a pastry or resealable plastic bag with cream. Snip off tip or corner of bag. Draw parallel horizontal lines across each serving of soup, spacing lines as desired.
- Starting at bottom, drag the tip of a wooden skewer upward through the rows of cream. Starting at top and spacing as desired, drag skewer downward through rows of cream. Repeat, reversing direction every other line. Serve immediately.
HEARTY CREAM OF SPINACH SOUP
I have fallen in love with this easy, delicious soup. Yes, I know it uses a soup mix so food snobs stay away. It is only for plain ole regular folks like me. ;)
Provided by ratherbeswimmin
Categories Spinach
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, let the butter melt over medium heat.
- Add in the onion, carrot, and spinach; cook and stir frequently for 3-4 minutes or until vegetables are softened.
- Add the soup mix, then the milk; whisk until mixture is smooth.
- Bring to a boil, add in nutmeg and pepper; lower heat to medium-low and simmer 5 minutes or so before serving.
Nutrition Facts : Calories 111.1, Fat 7.7, SaturatedFat 4.8, Cholesterol 24.4, Sodium 91.8, Carbohydrate 7.4, Fiber 0.7, Sugar 1.1, Protein 3.9
HEARTY SPINACH AND CHICKPEA SOUP
Make and share this Hearty Spinach and Chickpea Soup recipe from Food.com.
Provided by spatchcock
Categories Clear Soup
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, bring 4 cups water to a boil. Stir in brown rice and return to a boil; reduce to a simmer. Cook, covered, for 30 minutes.
- Meanwhile, in a large saucepan or Dutch-oven, heat oil over medium heat. Add onion; cook, stirring frequently, until tender, about 5 minutes. Add garlic and mushrooms; cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Add broth and rosemary; bring to a boil. Cover, and remove from heat.
- Check rice after 30 minutes; if it is not yet tender, cover and continue cooking, up to 10 more minutes. Stir 2 cups cooked rice (reserve remaining rice for another use) and chickpeas into broth; return to a boil. Reduce to a simmer, cover, and continue cooking for 5 more minutes to allow flavors to blend.
- Stir in spinach; cook, uncovered, until just wilted, about 1 minute. Season with salt and pepper. Garnish with cheese; serve immediately.
Nutrition Facts : Calories 672.4, Fat 13.5, SaturatedFat 4, Cholesterol 11, Sodium 683.1, Carbohydrate 114.4, Fiber 11.1, Sugar 5.2, Protein 27.9
HEARTY SPINACH AND CHICKPEA SOUP
This is my all-time favorite soup. I saw Martha Stewart make it on her show. This recipe is adapted from Body + Soul magazine, February 2006. Very healthy and oh so tasty!
Provided by Linda Knowles
Categories Vegetable Soup
Number Of Ingredients 12
Steps:
- 1. In a large saucepan, bring 2 cups water to a boil. Stir in brown rice and return to a boil; reduce to a simmer. Cook, covered, for 30 minutes.
- 2. Meanwhile, in a large saucepan or Dutch-oven, heat oil over medium heat. Add onion; cook, stirring frequently, until tender, about 5 minutes. Add garlic and mushrooms; cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Add broth and rosemary; bring to a boil. Cover, and remove from heat.
- 3. Check rice after 30 minutes; if it is not yet tender, cover and continue cooking, up to 10 more minutes. Stir cooked rice and chickpeas into broth; return to a boil. Reduce to a simmer, cover, and continue cooking for 5 more minutes to allow flavors to blend.
- 4. Stir in spinach; cook, uncovered, until just wilted, about 1 minute. Season with salt and pepper. Garnish with cheese; serve immediately.
HEARTY SPINACH AND CHICKPEA SOUP
Sitck to your ribs hearty soup - the rosemary in this soup makes for a wonderful aromoa!
Provided by Malinda Coletta
Categories Other Soups
Number Of Ingredients 12
Steps:
- 1. In a large saucepan, bring the water to a rapid boil. Stir in brown rice and return to a boil; reduce heat to simmer. Cover and cook until rice is tender and has absorbed all the liquid, 30 to 40 minutes.
- 2. Meanwhile, in a large saucepan or Dutch oven, heat oil over medium heat. Cook onions, stirring occasionally, until tender, about 5 minutes. Add garlic and mushrooms; cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Add broth and rosemary; bring to a boil. Cover and remove from heat.
- 3. Stir rice and chickpeas into broth mixture; return to a boil. Reduce to a simmer, cover, and continue cooking 5 minutes more to allow flavors to blend.
- 4. Stir in spinach and cook, uncovered, until just wilted, about 1 minute. Add 1/2 teaspoon salt, to taste, and season with pepper. Serve immediately, sprinkled with grated Parmesan and drizzled with more oil.
HEARTY SPINACH AND CHICKPEA SOUP
Steps:
- 1. In a large saucepan, bring 4 cups of water to a rapid boil. Stir in brown rice and return to a boil; reduce heat to a simmer and cover. Cook, without lifting lid, for 30 minutes. 2. Meanwhile, in a large saucepan or Dutch oven, heat oil over medium heat. Add onion and cook, stirring frequently, until tender, about 5 minutes. Add garlic and mushrooms and cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Add broth and rosemary; bring to a boil. Cover and remove from heat. 3. Check rice after 30 minutes; if it's not yet tender, cover and continue cooking, up to 10 more minutes. Stir 2 cups cooked rice and chickpeas into the broth; return to a boil. Reduce to a simmer, cover, and continue cooking for 5 more minutes to allow flavors to blend. 4. Stir in spinach and cook, uncovered, until just wilted, about 1 minute. Season with salt and pepper. Garnish with cheese; serve immediately.
Tips:
- Use fresh spinach: Fresh spinach has a more vibrant flavor and color than frozen spinach. If you're using frozen spinach, thaw it and squeeze out any excess water before adding it to the soup.
- Don't overcook the spinach: Spinach cooks very quickly, so be careful not to overcook it. Overcooked spinach will become slimy and lose its flavor.
- Add your favorite vegetables: This recipe is a great way to use up leftover vegetables. Feel free to add any vegetables you like, such as carrots, celery, onions, or zucchini.
- Season to taste: Be sure to taste the soup before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or garlic powder.
- Serve with a side of bread or crackers: This soup is perfect for a light lunch or dinner. Serve it with a side of bread or crackers for a complete meal.
Conclusion:
This hearty spinach soup is a delicious and nutritious meal that's perfect for a cold winter day. It's easy to make and can be tailored to your own taste. So next time you're looking for a healthy and satisfying soup, give this recipe a try!
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