Spinach Cream Soup: Creamy Recipe. Spinach Soup: How to Cook the Classic Recipe All the best for kids

24.08.2023

Nutritionists advise including more greens in the diet. It contains a huge amount of valuable trace elements and vitamins. Some of them do not tolerate heat treatment and are destroyed under the influence of high temperatures, but a significant part of them is still preserved. One of the healthiest herbs is spinach. It is widely used in Mediterranean cuisine. Local chefs are not limited to adding it to salads. Spinach soup is so popular that it has many variations. It is prepared quickly and easily, even an inexperienced hostess will cope with this task.

Cooking features

The process of making spinach puree soup is simple. However, knowing some of the subtleties of the hostess will not hurt.

You can make soup with fresh or frozen spinach. If you use a home-frozen product, remember that it should not be stored in the freezer for more than 4 months.
Frozen spinach should be thawed gradually. As a result of a sharp temperature drop, the leaves can lose their density, turning into a shapeless mass of green. Do not defrost greens in the microwave.
When buying fresh spinach from the market, don't hesitate to inspect it. Leaves should not have dark or light spots. Give preference to greens with a thin petiole. Overgrown greens have thick petioles, it can be bitter.
Wash the spinach under running water, after which it is left for a while in a colander so that the water is glass, the leaves are dried.
When cooking soup, which includes vegetables, it is advisable to add spinach last, since it does not take much time to bring it to readiness.
When puréing foods with an immersion blender, follow safety precautions. If you turn on the device before it is immersed in the soup and lower it into the dish with it turned on, the splashes will begin to scatter in all directions. The same applies to removing the included unit from the soup.
Greens are combined with different products: fish, shrimp, meat, poultry, vegetables, mushrooms. Puree soup can be cooked with their addition, in water or broth.
Cream or cheese will add a delicate creamy taste to the soup. They are added at the last stage of preparation.
After diluting with cream or broth, as well as after grinding with a blender, the soup must be disinfected by bringing to a boil.

Spinach puree soup can be served with croutons from any kind of bread. It can be decorated with pieces of mushrooms, shrimp or other products that make up the dish.

Easy spinach soup recipe

spinach - 0.2 kg;
onions - 100 g;
garlic - 2 cloves;
chicken, beef or vegetable broth - 0.5–0.7 l;
cream - 0.2 l;
vegetable oil - 20 ml;
salt, pepper - to taste.

Cooking method:

Rinse the spinach, let it dry. Cut coarsely with a knife.
Cut garlic cloves into small plates.
Free the onion from the husk, cut into small cubes.
Heat the oil in the bottom of a non-stick pan and add the onion.
Saute for 2-3 minutes, add garlic.
Continue sautéing over low heat until the onion is almost translucent.
Add spinach, continue cooking 2-3 minutes.
Pour in the broth in an amount of 0.5 l, bring to a boil and cook for 5 minutes.
Use a blender to puree the soup. In the absence of kitchen appliances, you can puree the contents of the pan by wiping it through a sieve.
Thin with the remaining broth or cream, salt and season to taste, return to the stove.
Bring to a boil over low heat and remove from the burner.

Video recipe for the occasion:

Spinach puree soup prepared according to this recipe is tender, tasty, not too high in calories. The dish is suitable for a vegetarian table.

Spinach soup with shrimp

spinach - 0.4 kg;
onions - 70 g;
garlic - 3 cloves;
butter - 30 g;
flour - 10 g;
rosemary - 1 sprig;
Tabasco sauce - 2-4 drops;
boiled-frozen shrimp - 0.2 kg;
olive oil - 20 ml;
milk - 0.25 l;
water or broth - 0.25 l;
salt, pepper, nutmeg - to taste;
sour cream - for serving.

Cooking method:

Peel the onion from the husk, cut into small cubes.
Finely chop one clove of garlic, and simply crush the rest with the flat side of a knife.
Wash, dry spinach, cut into 2-3 parts.
Melt the butter in the bottom of the pan, fry the onion and finely chopped garlic in it.
Add flour, cook for 1-2 more minutes.
Put the spinach, pour the broth. Add rosemary.
Bring to a boil, cook for 5 minutes.
Puree with a blender.
Add nutmeg, milk and a few drops of Tabasco.
Stir and bring to a boil over low heat.
Fry the remaining garlic in vegetable oil. Throw away the used cloves: they have completed their task of flavoring the oil.
Peel defrosted shrimp.
Fry whole in garlic oil, 40-60 seconds on each side.

After pouring the soup into bowls, place the shrimp on them, put a spoonful of sour cream in the center.

Hungarian spinach soup with bacon

spinach - 0.25 kg;
bacon - 75 g;
chicken egg - 1 pc.;
cream - 125 ml;
water - 0.5 l;
onions - 75 g;
butter - 20 g;
flour - 10 g;
salt, pepper - to taste.

Cooking method:

Cover the spinach with water, boil until soft and puree with a blender.
After peeling the onion, cut it as small as possible. Fry in melted butter until soft.
Add flour, fry for 2-3 minutes, transfer to mashed spinach.
Stir, pour in the cream. Heat over low heat and simmer, stirring, until the soup has a fairly thick consistency.
Hard boil the egg, peel, cut into large slices.
Cut the bacon into small plates, fry in a dry frying pan for several minutes.

Pouring the soup prepared according to this recipe into bowls, arrange pieces of egg and bacon on them. This version of the dish is not suitable for those who want to lose weight: Hungarian spinach soup is very satisfying.

Creamy soup with spinach, vegetables and cheese

spinach - 0.2 kg;
onions - 150 g;
carrots - 100 g;
potatoes (preferably young) - 0.4 kg;
garlic - 4 cloves;
zucchini (young) - 100 g;
processed cheese - 0.2 kg;
olive oil - 40 ml;
water - 1.4 l;
salt, spices - to taste.

Cooking method:

Spinach, washed and dried with a napkin, coarsely chopped.
Scrape the carrots, wash, blot with a napkin, grate with small holes.
Onion, freeing from the husk, finely chop.
Chop the garlic with a knife.
Peel the potatoes, cut into cubes of one and a half centimeters.
Pour water over the potatoes, put on the stove, bring to a boil.
Cut the zucchini into small cubes, add to the potatoes 10 minutes after the water in the pan boils. Boil the vegetables for another 10 minutes.
Sauté the onion, carrot and garlic in olive oil, add the spinach and continue to cook for another 4-5 minutes.
Transfer to a bowl with vegetables.
When the soup boils again, put in it coarsely grated or cut into small pieces of cheese. Wait until it melts completely.
Blend the contents of the saucepan to a puree with an immersion blender.
Boil for a minute.

A tender soup cooked according to this recipe is unlikely to leave anyone indifferent.

Spinach soup is healthy and tasty. Among the many recipes for its preparation, almost everyone can find an option to taste.

Puree soup can be prepared with fresh spinach or frozen. There are several recipes for healthy spinach soups that are easy to prepare, contain a minimum of calories and are very tasty at the same time.

CLASSIC SPINACH PUREE SOUP RECIPE

What do you need:
400 g frozen spinach
350 ml chicken broth
1 potato
1 bulb
5 garlic cloves
3 cm ginger root
3 tbsp olive oil
1 tsp lemon juice
salt, pepper - to taste

How to make Spinach Soup:

1. Cut the garlic, onion and ginger. Heat the olive oil in a pan and put the chopped ingredients, fry for 3-4 minutes, during which time the vegetables will become soft.

2. Put the spinach in a saucepan, add fresh lemon juice. After a few minutes, pour the chicken broth into the pan, put the potatoes cut into strips or cubes, bring to a boil, reduce the heat and cook the soup for 8 minutes.

3. Pour the hot contents of the pot into a blender and puree until smooth, which immediately return to the pot. Salt and pepper to taste, bring back to a boil. Before serving, the finished soup can be sprinkled with parsley or cilantro.

MILK SOUP-PUREE WITH SPINACH RECIPE

Photo: thinkstockphotos.com This recipe uses milk instead of stock. The soup is very tender, suitable for baby food.

What do you need:
half a bunch of fresh spinach
600 ml milk
400 ml water
2 onions
30 g butter
crackers

How to make Milk Spinach Soup:

1. Wash fresh spinach, finely chop.

2. Peel the onion, finely chop, fry in vegetable oil until transparent in a saucepan with a thick bottom. Add diced potatoes, fry together for 5 minutes.

3. Pour water into vegetables, bring to a boil, add spinach and cook for another 15 minutes. After that, beat the soup with a blender, bring to a boil again and simmer over low heat for 7 minutes.

4. Serve the finished spinach soup with white croutons.

HUNGARIAN SPINACH PUREE SOUP RECIPE

Photo: thinkstockphotos.com Hungarian soup is made with cream and served with bacon, so it turns out to be very satisfying.

What do you need:
500 g spinach
250 ml cream
150 g bacon
40 g butter
2 boiled eggs
2 onions
3 tbsp flour
pepper, salt - to taste

How to make Hungarian Spinach Soup:

1. Boil the spinach until soft, grind to a puree with a blender.

2. Peel the onion, chop, fry in butter, add flour. Mix and send these ingredients to mashed spinach. Bring to a boil, cook until thickened. Then salt and pepper the soup.

3. Pour the cream into the pan, simmer the soup over low heat for 5 minutes, without bringing to a boil.

4. Fry the bacon slices in a dry frying pan, cut the eggs into slices.

5. Serve the finished Hungarian soup with bacon and eggs.

Professional chefs Konstantin Ivlev and Yury Rozhkov from Ask a Chef prepared their own version of spinach soup for us. It turned out heartfelt. Watch the video recipe!

Spinach soup is a unique dish that is becoming more and more popular among experienced housewives. A simple and quick recipe went to culinary specialists from the Mediterranean cuisine. The basis of the dish is spinach.

About the dish

The juicy greens of this plant are rich in vitamins and microelements, which makes spinach puree soup with cream useful and easily digestible. This recipe diversifies not only the menu for adults, but also complements the diet of young children.

If desired, greens, broccoli and carrots can be added to the finished dish. They will make the soup taste richer and brighter.

Ingredients

Servings: - +

spinach 300 gr
onion 1 PC
garlic 1 clove
vegetable oil2 tbsp. l.
flour 3 art. l.
chicken or vegetable broth500 ml
milk 1 glass
cheese 100 gr
salt, black pepper taste
cream 33% 200 gr
pine nuts 100 gr

Calories: 51 kcal

Proteins: 4 g

Fats: 5 g

Carbohydrates: 3.5 g

60 min. Video recipe Print

Peel the onion and cut into small cubes. You can also use shallots to make spinach soup. It will give a softer taste. It is better not to use red onions, as they will negatively affect the color of the finished dish.

Chop the garlic clove with a knife or grater. This step can be skipped, as the final taste of the dish will not suffer from this.

Fry onion and garlic in vegetable oil. Olive oil can be used to add flavor to the creamy fresh spinach puree soup. If you cook spinach soup for a child, then the amount of onion and garlic can be reduced or completely eliminated.

Rinse the spinach leaves thoroughly under running water, chop and add to the onion fry. If frozen greens are used in the spinach cream soup recipe with cream, then it must first be thawed and excess water removed.

Add flour to the fried vegetable mixture. Mix everything thoroughly, fry over medium heat for about 2 minutes. Flour must be wheat. Other types do not act as a thickener.

Add hot broth to the resulting mass, warm up. Then pour in a glass of milk, stir and bring to a boil over medium heat. If there is no broth, then you can use hot water. In this case, spinach puree soup will be dietary. It is very important at this stage to stir the spinach soup constantly. If this is not done, the milk may curdle or burn.

After the soup boils, it must be cooked for 15 minutes over low heat. Due to the presence of flour in the composition, the mass will begin to thicken. After 15 minutes, remove the spinach soup from the heat and beat with a blender until smooth. Depending on individual preferences, you can achieve a more or less uniform texture of spinach soup.

Add cream and grated cheese to chopped spinach cream soup. Mix the whole mass. Cheese should only be hard. It is not recommended to use brine, processed or soft varieties. Serve in deep bowls. For decoration, you can use pine nuts and greens.

Spinach soup is a light and unusual first course option. It is ideal for a summer meal, the first feeding of babies and a gala dinner. A recipe with a photo of spinach puree soup will help even novice housewives to successfully cope with the task.

Creamy spinach soup is a flavorful and tender dish. It should be of a homogeneous consistency, without lumps and pieces of non-mashed products. It can be served for breakfast, lunch or a light dinner.

You can talk about the benefits of spinach forever, because it is a storehouse of many vitamins, folic acid, magnesium iron and calcium. This product is widely used by vegetarians and raw foodists. There is also protein here. And spinach is very useful for women of childbearing age, because for them there is a certain norm per day of calcium and iron. And also, for pregnant women, children, athletes and all, all people. So be sure to add this product to your diet.

Various vegetables, cheese, mushrooms, sometimes meat, fish, and seafood are added to spinach soup. All ingredients are fried or boiled until tender.

Spinach is added a few minutes before the dish is ready, so as not to lose its bright, rich color and the beneficial properties of this miracle herb.

Pour in broth or cream and blend with a blender until creamy. Serve hot with crackers or cream and herbs. There are many recipes for creamy spinach soups. Let me take a look at some of them below.

How to cook creamy spinach soup - 15 varieties

The soft and delicate taste of this soup will give you an unforgettable experience.

Ingredients:

Shrimps - 2 pcs.
Potato - 1 pc.
Celery root - 20 gr.
Fresh spinach - 100 gr.
Onion - 0.5 pcs.
Olive oil - 2 tbsp.
Salt, pepper, dry basil - to taste.

Cooking:

First, boil the shrimp for 2 minutes in salted water. Take them out, and in the same broth, boil potatoes, onions and celery root until tender. Sauté the spinach in a separate pan. Combine all the ingredients and beat in a blender along with the broth. Season with spices to taste, bring to a boil and serve. Put the shrimp into the soup separately.

Excellent combination of ingredients and pleasant creamy taste.

Ingredients:

Spinach frozen - 500 gr.
Zucchini - 1 pc.
Leek (white part) - 1 pc.
Garlic - 1 clove.
Ginger root - 20 gr.
Coconut cream - 200 ml.
Vegetable broth - 700 ml.
Olive oil - 2 tbsp.
Nutmeg - 0.5 tsp
Salt, pepper - to taste.

Cooking:

Place a saucepan on the stove. Fry chopped zucchini, ginger and leek in it in olive oil until soft. Add spinach and simmer for 2-3 more minutes. Pour in the broth and add the garlic. Season with salt, pepper and add nutmeg. Bring to a boil and cook for 5 minutes. Then beat the soup with a blender until smooth. Pour in the cream and stir. Serve hot.

An excellent dish for everyone who keeps a post or just keeps a figure.

Ingredients:

Broccoli - 200 gr.
Spinach - 200 gr.
Potato - 1 pc.
Vegetable oil - 1 tbsp.
Salt, pepper - to taste.
Water.

Cooking:

Boil potatoes and broccoli in salted water.

Add the broccoli 2 to 3 minutes before the potatoes are cooked, otherwise they will lose their bright color.

Separately, sauté the spinach in a saucepan for 2-3 minutes. Combine all the ingredients in a blender, add spices, vegetable oil, part of the broth in which the vegetables were cooked, and beat until smooth. Serve hot.

This rich, creamy soup is the perfect meal for the whole family.

Ingredients:

Potatoes - 3 pcs.
Fresh spinach - 250 gr.
Cream - 250 ml.
Garlic - 1 clove.
Onion - 1 pc.
Butter - 50 gr.
Water - 1 glass.
Parmesan grated - 20 gr.
Vegetable oil - 2 tbsp.
Salt, pepper, nutmeg - to taste.

Cooking:

Throw butter into a frying pan, add vegetable oil and fry onions and garlic until golden. Then season with salt and pepper and add the spinach. Saute for a few more minutes, then add the nutmeg. Boil potatoes separately. Combine spinach mixture with boiled potatoes and a glass of water. Kill everything with a blender, add cream. Boil for a few minutes. Serve hot, garnish with parmesan.

Spring-like beautiful and vitamin soup will be a wonderful decoration of the dining table.

Ingredients:

Tiger shrimps - 500 gr.
Spinach - 800 gr.
Flour - 1 tbsp.
Vegetable broth - 500 ml.
Milk - 300 ml.
Onion - 1 pc.
Garlic - 4 cloves.
Black sesame - a pinch.
Salt, pepper - to taste.

Cooking:

Fry chopped onion with chopped garlic, add flour, spinach and broth. Bring to a boil and simmer for a few minutes. Then add milk and cook for a few more minutes. Then puree the soup with an immersion blender and add spices to taste. Separately, in a frying pan, fry the shrimp with garlic in olive oil. Pour the soup into bowls, add the cooked shrimp and garnish with black sesame seeds.

Delicate and creamy soup will not leave you indifferent at the dinner table.

Ingredients:

Onion - 2 pcs.
Potatoes - 2 pcs.
Spinach frozen - 400 gr.
Cream - 400 ml.
Salt, pepper, bay leaf.

Cooking:

Dice the onion and potatoes. Pour 2 cups of water, add bay leaf and boil until tender. Then remove and discard the lavrushka. Add spinach, spices and cook for a few more minutes. Next, puree the soup with a blender and add cream. Serve with crackers. Bon appetit.

A simple and convenient breakfast dish.

Ingredients:

Quail eggs - 2 pcs.
Spinach - 250 gr.
Garlic - 2 cloves.
White onion - 1 pc.
Chicken broth - 300 ml.
Cream - 100 ml.
Butter - 30 gr.
Olive oil - 1 tbsp.
Salt, pepper - to taste.

Cooking:

Boil the eggs until tender, peel and set aside. Combine olive oil and butter in a saucepan. Fry chopped onion and garlic on it, Then add spinach, broth, cream and spices. Bring to a boil and cook for 5 minutes. Beat the finished soup into a cream using a blender. Pour into bowls and add the quail egg. Bon appetit.

Delicate, tasty and healthy soup.

Ingredients:

Fresh spinach - 200 gr.
Potatoes - 3 pcs.
Leek - 1 pc.
Cream - 200 ml.
Vegetable broth - 300 ml.
Butter - 1 tbsp.
Vegetable oil - 20 ml.
Provence herbs, salt, pepper, nutmeg.

Cooking:

Heat vegetable oil in a saucepan. Add diced leek and sauté until translucent. Also, throw butter and Provencal herbs into the pan. Throw the potatoes cut into small cubes, pour in the broth and cook until tender. When the potatoes are ready, throw in the spinach, salt, pepper, nutmeg and boil for about 5 minutes. Then puree the soup with an immersion blender. Add cream, bring to a boil and serve.

The pleasant taste of fresh spinach and smoked fish will not leave you indifferent.

Ingredients:

Smoked salmon fillet - 200 gr.
Fresh spinach - 300 gr.
Leek - 100 gr.
Butter - 40 gr.
Chicken broth - 500 ml.
Potato - 100 gr.
Lemon - 0.5 pcs.
Spices - to taste.

Cooking:

In a saucepan, lightly fry the leeks in butter. Bring the broth to a boil in a saucepan, add the diced potatoes, fried onions, spices and cook until tender. Then throw in the spinach and cook for a few more minutes. Ready soup to kill with a blender. Add lemon juice before serving. Pour the soup into a bowl and garnish with thin slices of salmon.

Easy to prepare and at the same time very original soup.

Ingredients:

Carrot - 1 pc.
Onion - 1 pc.
Potato - 200 gr.
Champignons - 200 gr.
Spinach - 200 gr.
Croutons - 50 gr.
Spices - to taste.

Cooking:

Boil all the vegetables and mushrooms in a saucepan until tender. Then add spinach and spices to taste. Cook for 3-4 minutes. Turn off the soup and beat with a blender. Before serving, add olive oil and croutons directly to the plate. Bon appetit.

Nice combination of flavors

Ingredients:

Spinach - 300 gr.
Zucchini - 1 pc.
Onion - 1 pc.
Avocado - 1 pc.
Chicken broth - 500 ml.
Cream - 100 gr.
Philadelphia cheese - 100 gr.
Basil blue - 3 sprigs.
Dry basil, salt, pepper - to taste.
Olive oil - 2 tablespoons

Cooking:

In a saucepan, fry finely chopped zucchini with onions until tender, add spinach, pour in the broth and cook for 5 minutes. Puree soup, add cream, dry basil, salt, pepper and sliced avocado. Ladle the soup into bowls and spoon over the cheese, garnish with fresh basil.

Light, delicate and full-bodied taste will delight your taste buds

Ingredients:

Spinach - 150 gr.
Onion - 2 pcs.
Potatoes - 2 pcs.
Dill - 1 bunch.
Cream 33% - 200 gr.
Butter - 1 tbsp.
Garlic - 1 clove.
Salt, pepper - to taste.
Water - 500 ml.

Cooking:

Cut the onion into half rings and fry in a frying pan with melted butter. Throw the fried onions, diced potatoes into the pan, pour water and cook until tender. Then add spices, chopped garlic, cream, chopped dill and spinach. Boil 5 minutes. Then beat everything with a blender and serve.

A fun green soup made in just 15 minutes.

Ingredients:

Onion - 1 pc.
Spinach - 200 gr.
Potatoes - 3 pcs.
Broth - 200 ml.
Fatty cream - 100 ml.
Vegetable oil - 2 tbsp.
Salt, pepper - to taste.
Nuts - 30 gr.

Cooking:

Dry the nuts in a dry frying pan or baking sheet and set aside. Fry the onion in vegetable oil until golden. Bring the broth to a boil and throw in the chopped potatoes and fried onions. Boil 10 minutes. Then add spinach and cream. Cook over low heat for a few minutes after boiling. Season the soup with spices and beat with a blender. Pour into a bowl and sprinkle with nuts. Bon appetit.

Delicate, aromatic and delicious soup.

Ingredients:

Fresh spinach - 100g.
Fresh basil - 2 sprigs
Mussels in a shell - 5 pcs.
Garlic - 2 cloves.
Cream - 150 ml.
Dry white wine - 50 ml.
Vegetable broth - 150 ml.
Spices.

Cooking:

Wash spinach and remove roots. Fry for a few minutes in a saucepan with olive oil. Salt and add fresh basil. Then pour in the broth and cream. Simmer for about 5 minutes.

Stir the soup from time to time so that the cream does not burn.

Separately in a pan, fry the mussels with garlic, olive oil and white wine. The wine should evaporate. Season the mussels with salt, ground pepper and set aside. Break the soup with a blender, pour into a beautiful dish and add mussels. Bon appetit.

List of recipes

Spinach is a leafy vegetable that contains an incredible amount of nutrients for adults and children.
Spinach is great for making a variety of dishes, including soups. First courses with this leader in the content of easily digestible iron and iodine, as well as other vitamins, can be prepared using a new recipe each time.
Spinach cream soup and spinach puree soup are the most common.
Often these types of the former are considered the same dish, however, there are differences between cream soup and puree soup. The differences lie in the set of ingredients, which provides a different consistency of the dish. In order to cook both types of soups, it is necessary to have a thick-walled pan, since often the ingredients are pre-fried in oil to enhance their taste and aroma.
Puree soup with spinach, like any other puree-like first course, is boiled on the basis of water or broth, croutons or chopped meat are served with it. Its texture is coarser compared to cream soup.
Cream soup gets its particularly delicate texture thanks to the Béchamel sauce in its composition, flour or potatoes are also used to thicken it.

A simple recipe for a nutritious and very tasty first course. If the issue of calorie content does not play a big role, then it is better to take poultry to prepare the broth, it will turn out to be more rich and fragrant.
To prepare spinach soup, you need to take the following products:

Cooking steps:

In a saucepan with a thick bottom, melt the butter and put the chopped vegetables (onions, carrots and spinach) into it, after 5 minutes of stewing, pour in the broth and add the parsley.
Bring to a boil and season with spices, cook over low heat for half an hour.
Cool slightly and transfer the mixture to a blender, beat until smooth.
Return the puree to the saucepan and pour over the hot cream, adding more salt or nutmeg if needed.
Bring the chicken soup with spinach to a boil and immediately turn off the heat.

The delicate texture of the dish is emphasized by croutons with cheese or garlic, you can also serve diced chicken meat to the soup.

This recipe will be relevant to those who closely monitor the number of calories in food. Spinach itself is an ideal product for those who not only care about their health, but also strive to lose weight, as it normalizes digestion, metabolism and cleanses the body of toxins and toxins.
100 g of this low-calorie dish contains only 31 calories, which means that you can eat it in fairly large quantities.
To prepare spinach soup for weight loss, take the following products:

Sequence of actions:

Rinse and cut the spinach leaves, put in a saucepan with salted water.
Spasser flour in a pan, transfer to a saucepan.
Add the chopped onion and cook until cooked, before the end of cooking, season with salt, pepper and ground bay leaf.
Decorate each serving with a hard-boiled egg and cut into circles, and herbs.

Using this recipe, you can also make creamy spinach soup, sautéed flour in butter will give the dish the necessary consistency and silky texture.

Soup with spinach can be prepared from both frozen and fresh leafy vegetables, there will be no noticeable differences in taste. We recommend preparing this light dietary soup for children, the recipe of which contains an impressive amount of vegetables.

Sequencing:

Prepare vegetables: cut the potatoes into cubes, grate the carrots, finely chop the onion, cut the peppers peeled from seeds into half rings, peel the tomato, scalding it with boiling water.
Boil a liter of water, salt and put potatoes and frozen spinach leaves in a saucepan, cook for at least 15 minutes.
Separately, sauté the rest of the vegetables in a saucepan, last add the tomato slices.
Transfer the roast to a saucepan and cook until all ingredients are soft.
Cool the spinach soup with vegetables slightly and puree with an immersion blender.
Dilute the puree to the desired consistency with warmed cream and bring to a boil again.

For children, you can add a little fresh herbs and pieces of meat to each serving, for adults - wheat bread croutons.

We offer to prepare a savory first course of rich color, lemon juice not only gives an interesting sourness, but also retains a pleasant bright green color of the leaves.
You need to take the following products:

To make creamy spinach soup, follow these steps:

Boil frozen spinach leaves under a tightly closed lid for 5 minutes.
In a separate heavy-bottomed saucepan, heat the oil, put the onion, garlic and ginger in it and heat everything together for about 3-4 minutes.
Put the spinach, poured with lemon juice, potato cubes into fragrant oil and pour in a little broth in which the leaves were boiled, cook over medium heat for a quarter of an hour.
Pour the soup into a blender, blend well until smooth.
Return puree to saucepan, season with spices and bring to a boil, but do not boil.
If necessary, dilute the thick puree with warmed cream.

Serve to the table, garnished with an egg or herbs. Despite the fact that the recipe includes spicy ginger, this soup can be offered even to children of primary school age.

All the best for children

Soup with spinach in a slow cooker is prepared very quickly and simply. This recipe will be useful for those who are trying to feed their children with healthy food, instilling a culture of proper nutrition.
It is necessary to take such products.