Spinach Soup

Spinach Soup

20 min
Spinach soup served in the classic way with boiled eggs. Serve with a warm cheese sandwich. Easy and tasty everyday food.
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Instructions

  • Peel and finely chop the onion and garlic. Sauté until soft in butter & rapeseed oil in a large saucepan.
  • Add spinach, cream, water, stock cubes and nutmeg. Cook for about three minutes. Season with pepper.
  • Peel and cut the eggs and add them to the soup. Serve with bread and cheese, e.g. cheese sandwich au gratin.
Enjoy!

Spinach Soup

When should you add spinach to soup?
With this recipe, you can choose to sauté the defrosted spinach with the onion and garlic for a few minutes to bring out deeper flavours. But the fastest and easiest way is to simply add the spinach after the onion and garlic are soft, together with the stock and cream. Don’t worry if your spinach is still a bit frosty – it will quickly soften as the soup simmers.
How do you make spinach taste better?
On its own, spinach can be a bit underwhelming tastewise. Sautéing spinach in olive oil is a common way of bringing out deeper flavours. This is usually done with some sliced garlic to accompany the green leaves, some salt, and a squeeze of lemon towards the end. It’s important not to overcook the spinach, as this can bring out unwanted bitter flavour.
How do you thicken spinach soup?
You can thicken your spinach soup with heavy cream or a vegetable cream alternative. Mashed beans or stale bread can also be added before blending the soup to achieve a creamy texture. Finally, the classic way of thickening soup is with the help of a roux. This is flour that has been lightly sauteed in butter or oil. The roux can be added towards the end of cooking, to thicken the soup.
Does spinach keep well in soup?
Spinach wilts when you cook it. This doesn’t mean it has gone bad. Your spinach soup will keep for about four to five days in an air-tight container in the fridge or up to two months in the freezer.
Can I use frozen spinach instead of fresh in soup?
Frozen spinach is an excellent ingredient when making soup. It’s easier to handle than fresh spinach, without making a great difference to the flavour of your finished soup.

Ingredients

Chopped frozen spinach, defrosted
450 g
Yellow onion
1
Garlic clove
1
Butter & rapeseed oil
2 tbsp
Whipped cream
500 ml
Water
100 ml
Vegetable broth
2 dice
Grated nutmeg
2 pinches
Black pepper
2 pinches
Serve with
Boiled eggs
4
Bread
Hard cheese
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Spinach soup: quick and easy

When you are searching for a quick-fix lunch or dinner that will warm you and your family or friends, spinach soup is the answer. The humble spinach deserves a spot in your cooking repertoire.

The secret to creamy spinach soup

In this recipe, the heavy cream adds velvety richness to your spinach soup. Other ways of thickening a soup include adding mashed cannellini beans or pieces of stale white bread while simmering the soup. Gently blending your soup will also make the texture creamier. Finally, you can add thickening roux towards the end of cooking. Roux is equal parts fat – butter or oil – and flour that has been heated in a pan on medium heat until lightly browned with a biscuity aroma. The cooled roux is then incorporated towards the end of simmering the soup.

The easiest vegetarian cream of spinach soup

This recipe is a fast and easy way to make creamy spinach soup. It can easily be tweaked to make cream of spinach just the way you like it. By blending the finished soup, you get a homogenous, creamy version of the same dish to serve as a starter at your next dinner party.

Top with croutons

Nothing lifts a humble soup quite like croutons. They add crispy, toasted texture, that melds with the soup over time. As fancy as they seem, croutons are easy to make. You simply take pieces of stale white bread, drizzle with oil, sprinkle with salt, and toast in the oven or in a pan until crisp and golden. Then top each bowl of soup with a generous handful of croutons before serving.

Serving suggestions

Apart from croutons, a bowl of creamy spinach soup can be topped with a boiled egg cut in half. Of course, a thick slice of crusty bread, buttered and topped with your favourite cheese is an excellent accompaniment. You can also make garlic or cheese toast in the oven and serve it with your soup for maximal comfort and warmth.

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