Best 3 Spinach Soup With Coriander Cinnamon And Allspice Recipes

Embark on a culinary journey to savor the delectable Spinach Soup, a symphony of flavors that dances on your palate. This verdant soup, infused with the vibrant essence of spinach, is a nourishing elixir that cleanses and revitalizes your body. Accompanying this main recipe are three tantalizing variations that cater to diverse tastes: a creamy version for a velvety indulgence, a hearty lentil addition for a protein-rich boost, and a refreshing chilled soup for a summery delight. Each recipe is meticulously crafted, offering a unique experience that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH SOUP

Spinach Soup image

Provided by Ree Drummond : Food Network

Time 30m

Yield 8 servings

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
10 ounces fresh spinach
2 cloves garlic, finely minced
1/2 medium onion, chopped
4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
3 cups whole milk
2 teaspoons kosher salt, or more to taste
1/2 teaspoon cayenne pepper, or more to taste
Freshly ground black pepper

Steps:

In a large skillet, heat the olive oil over medium heat. Add the spinach and garlic and cook, stirring constantly, until the spinach is wilted, 2 to 3 minutes. Add the mixture to a blender or food processor, pour in 1/4 cup hot water and pulse until pureed. Set aside.
In a large soup pot, cook the onions in the butter over medium heat until the onions begin to soften. Sprinkle the flour over the top and stir to combine. Cook for about 2 minutes, then pour in the milk, stirring occasionally. Add the salt, cayenne and some black pepper and stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in the pureed spinach, then cook until thickened, another 3 to 5 minutes.
Check the seasonings, adding more salt, black pepper or cayenne as needed. Serve warm.

MUSHROOM-SPINACH SOUP WITH CINNAMON, CORIANDER AND CUMIN

Mushroom-Spinach Soup With Cinnamon, Coriander and Cumin image

This is a very hearty, chunky soup filled with bits of browned mushroom and silky baby spinach. A combination of sweet and savory spices - cinnamon, coriander and cumin - gives it a deep, earthy richness. For the most complex flavor, use several kinds of mushrooms and cook them until they are dark golden brown and well caramelized.

Provided by Melissa Clark

Categories soups and stews, appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 14

Ingredients

6 tablespoons unsalted butter or extra-virgin olive oil
1 1/4 pounds mixed mushrooms (such as cremini, oyster, chanterelles and shiitake), chopped
1/2 pound shallots, finely diced
1 tablespoon tomato paste
2 teaspoons chopped fresh thyme leaves
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
3/4 teaspoon ground cinnamon
Pinch ground allspice
2 1/2 teaspoons kosher salt, more to taste
1 teaspoon black pepper
5 ounces baby spinach
Fresh lime juice, to taste
Plain yogurt, for serving (optional)

Steps:

Heat 3 tablespoons butter or oil in a large pot over medium-high heat. Add half the mushrooms and half the shallots; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are well browned, 10 to 12 minutes. Transfer mushrooms to a bowl and repeat with remaining butter, mushrooms and shallots.
Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute.
Stir in 5 cups water, the salt and the black pepper. Bring mixture to a simmer over medium heat and cook gently for 20 minutes. Stir in baby spinach and let cook until just wilted, 1 to 2 minutes.
Using an immersion blender or food processor, coarsely purée soup. Mix in lime juice. Thin with water, as needed. Taste and adjust seasoning, if necessary. Serve with dollops of yogurt if you'd like.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 406 milligrams, Sugar 5 grams, TransFat 0 grams

SPINACH CORIANDER SOUP

Spinach Coriander Soup image

Make and share this Spinach Coriander Soup recipe from Food.com.

Provided by nope9117

Categories Spinach

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 teaspoon coriander seed
1/8 teaspoon black pepper
1/8 teaspoon table salt
2 garlic cloves
2 medium onions
6 ounces spinach
2 tablespoons cilantro
1 dash cooking spray
5 cups vegetable broth

Steps:

Coat a large saucepan with cooking spray and heat over medium-high heat. Stir-fry onions, potatoes, garlic and coriander seeds for a few minutes. Add a couple tablespoons of water, reduce heat to low and cover pan.
Leave to 'sweat' until onions are soft, about 15 minutes.
Add broth, spinach and cilantro; cook for 10 minutes more. Puree soup in pan with an immersion blender (or puree in batches in a blender but be careful not to splatter hot liquid). Season to taste and serve.

Nutrition Facts : Calories 36.8, Fat 0.3, SaturatedFat 0.1, Sodium 108.7, Carbohydrate 7.9, Fiber 2, Sugar 2.5, Protein 1.9

Tips:

For a smoother soup, use an immersion blender or transfer the soup in batches to a regular blender.
For a vegan version, use vegetable broth instead of chicken broth and omit the chicken.
Feel free to adjust the amount of spices to your taste. If you like it spicier, add more cayenne pepper or red pepper flakes.
Serve with a dollop of Greek yogurt, sour cream, or heavy cream for an extra creamy and rich flavor.
Garnish with fresh cilantro or parsley for a pop of color and freshness.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This spinach soup is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The combination of spinach, coriander, cinnamon, and allspice creates a unique and flavorful soup that is sure to please everyone at the table. Give this recipe a try and let us know how you like it!