Spinach soup
Spinach soup a recipe very easy to prepare, creamy, dense and perfect for every season. The spinach soup is delicious and of course I prepared it with fresh spinach but if you want you can also decide to use frozen spinach and it will be equally good. The spinach soup is made creamy from a part of potatoes and if you want you can customize it by adding croutons seasoned with oil and salt and lightly toasted in the oven or with bacon toasted in a pan. In short, the spinach soup is ideal especially for children who do not like to eat vegetables because it is very sweet and you will see that you will be able to convince them, perhaps trying to tell them that it is the cream of Popeye what do you think? Now I'm going immediately to write you the recipe and the procedure to prepare the spinach soup.
The spinach cream, velvety and enveloping, will warm you on colder days. Easy and quick to prepare, it will conquer you not only for its flavor! This recipe is perfect for autumn and winter, a simple spinach cream, but light and tasty that can be eaten really quickly. In addition to being a good and genuine recipe, it is really fast and easy to make: it took me very little time to prepare it, in short I made the first dish to bring to the table. And, I guarantee you, it didn't last long. You can do it even faster by using frozen spinach. Let me know if you liked it! Ah...And now...Well, fasten your apron...!
Ingredients
700 ml vegetable broth700 g fresh spinach300 g potatoes1onionextra virgin olive oilsalt
Preparation
You can make spinach soup with both fresh spinach and frozen spinach. Finely chop the onion. Put the extra virgin olive oil in a pot and let it heat together with the onion for a few minutes. Peel the potatoes and cut them into small cubes. Cook the potatoes in the pot together with the onion for 10 minutes over medium-high heat, stirring continuously. Add the broth and bring to a boil. When the broth with the potatoes starts to boil, lower the heat and add the fresh or frozen spinach. Stir and cook over low heat for about 20 or 25 minutes until the potatoes and spinach are completely cooked. Once all the vegetables are cooked, remove the pot from the heat and blend with an immersion blender until you get a smooth and homogeneous cream. Serve the spinach soup with croutons or toasted bacon in a pan and with a generous round of raw extra virgin olive oil. Season with salt only if necessary.
TIPIf you use frozen spinach I advise you to decrease the dose of vegetable broth because it will release water.
Spinach soup a recipe very easy to prepare, creamy, dense and perfect for every season. The spinach soup is delicious and of course I prepared it with fresh spinach but if you want you can also decide to use frozen spinach and it will be equally good. The spinach soup is made creamy from a part of potatoes and if you want you can customize it by adding croutons seasoned with oil and salt and lightly toasted in the oven or with bacon toasted in a pan. In short, the spinach soup is ideal especially for children who do not like to eat vegetables because it is very sweet and you will see that you will be able to convince them, perhaps trying to tell them that it is the cream of Popeye what do you think? Now I'm going immediately to write you the recipe and the procedure to prepare the spinach soup.
The spinach cream, velvety and enveloping, will warm you on colder days. Easy and quick to prepare, it will conquer you not only for its flavor! This recipe is perfect for autumn and winter, a simple spinach cream, but light and tasty that can be eaten really quickly. In addition to being a good and genuine recipe, it is really fast and easy to make: it took me very little time to prepare it, in short I made the first dish to bring to the table. And, I guarantee you, it didn't last long. You can do it even faster by using frozen spinach. Let me know if you liked it! Ah...
And now...
Well, fasten your apron...!
Ingredients
700 ml vegetable broth
700 g fresh spinach
300 g potatoes
1onion
extra virgin olive oil
salt
Preparation
You can make spinach soup with both fresh spinach and frozen spinach. Finely chop the onion. Put the extra virgin olive oil in a pot and let it heat together with the onion for a few minutes. Peel the potatoes and cut them into small cubes. Cook the potatoes in the pot together with the onion for 10 minutes over medium-high heat, stirring continuously. Add the broth and bring to a boil. When the broth with the potatoes starts to boil, lower the heat and add the fresh or frozen spinach. Stir and cook over low heat for about 20 or 25 minutes until the potatoes and spinach are completely cooked. Once all the vegetables are cooked, remove the pot from the heat and blend with an immersion blender until you get a smooth and homogeneous cream. Serve the spinach soup with croutons or toasted bacon in a pan and with a generous round of raw extra virgin olive oil. Season with salt only if necessary.
TIP
If you use frozen spinach I advise you to decrease the dose of vegetable broth because it will release water.
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