Best 7 Mediterranean Spinach And Potato Soup Recipes

MEDITERRANEAN SPINACH AND POTATO SOUP

Steps:

• Melt the butter in a 4 quart saucepan
• Add the basil, coriander seeds and the leeks
• Cook until the leeks are tender, stirring often
• Add the cubed potatoes, broth and water
• Heat to boiling, reduce the heat to low
• Cover the pot and simmer for 25 minutes until the potatoes are tender, stirring occasionally
• Stir in the spinach, lemon juice and salt and pepper
• Simmer for 5 minutes
• Serve garnished with a dollop of sour cream or yogurt

PUREED SPINACH-POTATO SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Add onion, garlic, and potatoes; stir to coat. Cook, stirring, 2 minutes.
• Pour sherry, chicken broth, and 2 cups water into pan; stir to combine. Bring to a boil. Reduce heat to medium-low; cover, and simmer until potatoes are very tender, about 15 minutes.
• Stir spinach into pan, and cook until wilted and bright green, about 3 minutes. Remove from heat. Puree soup with an immersion blender until smooth. (Alternatively, use a regular blender, working in batches so as not to fill jar more than halfway. Return mixture to saucepan.) Season with salt and pepper, and serve.

CURRIED POTATO AND SPINACH SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add onion and bay leaf; cook and stir until onion is translucent, about 5 minutes. Add cumin, curry powder, turmeric, and coriander; cook, stirring frequently, until fragrant, 1 to 2 minutes. Stir potatoes, chicken broth, water, canned tomatoes, and seasoning into the pot; bring to a boil.
• Reduce heat and simmer until potatoes are mostly cooked through, about 15 minutes. Add spinach; stir well to combine. Mash some of potatoes to thicken soup. Continue cooking until potatoes are soft, about 10 minutes more.

SPINACH POTATO SOUP

Steps:

• In a saucepan, combine the potatoes, water, onion and bouillon; bring to a boil. Cook until potatoes are tender, about 10 minutes. Stir in the remaining ingredients. Cook until spinach is wilted and mixture is heated through.

CREAMY SPINACH AND POTATO SOUP

Steps:

• To 5 cups of vegetable stock add the spinach, potatoes, and milk.
• Cook on medium heat until begins to bubble slightly.
• Transfer to blender in two or three batches and puree. Then return to pot.
• Add corn, cheese, and spices. Cook about 10 more minutes, stirring often.
• Allow to cool slightly before serving.

POTATO SPINACH SOUP

Steps:

• Melt butter in a pan.
• Add onions and celery.
• Cover and cook until tender - about 15 minutes.
• Stir occasionally.
• Blend in flour, and add potatoes, water and salt. Stir constantly until boiling.
• Simmer 30 minutes.
• Add spinach cook 2 minutes.
• Then add cream.
• Top with grated cheese if desired.

LENTIL STEW WITH SPINACH AND POTATOES

Steps:

• Heat olive oil in heavy large saucepan over medium heat. Add garlic and stir 30 seconds. Add vegetable broth and lentils; bring to boil. Reduce heat, cover and simmer 10 minutes. Add potatoes; cook uncovered until potatoes and lentils are tender, stirring occasionally, about 15 minutes.
• Meanwhile, grate 1/2 teaspoon peel from lemon; squeeze enough juice from lemon to measure 2 tablespoons. Add lemon peel, lemon juice, spinach and cayenne to stew. Cover and simmer stew until spinach wilts and is cooked through, about 2 minutes. Mix in mint. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.)
• Spoon stew into large soup bowls. Sprinkle feta cheese over, if desired.