GARLIC, SPINACH, AND CHICKPEA SOUP
This exciting combination of ingredients is easy to make! Garbanzo beans, spinach, and potatoes are blended in a richly spiced, creamy vegetable broth base.
Provided by Dale Penny
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander.
- Mix vegetable stock and potatoes into the pot, and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in the garbanzo beans, and continue to cook until potatoes are tender.
- In a small bowl, blend the heavy cream, tahini, and corn meal. Mix into the soup.
- Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.
Nutrition Facts : Calories 388.8 calories, Carbohydrate 39 g, Cholesterol 54.3 mg, Fat 23.5 g, Fiber 6.7 g, Protein 8.2 g, SaturatedFat 10.3 g, Sodium 440.6 mg, Sugar 2 g
HEARTY PEA-AND-SPINACH SOUP
Heavy cream fashioned into a doily-inspired pattern on top of this soup will float for a considerable amount of time -- long enough to allow you to create patterns on individual servings and present them at the table. Ladle some of the soup into bowls in the kitchen, and place the remaining soup in a tureen for seconds. Decorate the surfaces of both before serving.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 6 cups
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium-high heat. Add onions, garlic, 1 teaspoon salt, and a 1/4 teaspoon pepper. Cook, stirring, 3 to 5 minutes. Add stock, and bring to a boil.
- Add peas, and return to a boil. Reduce heat, and simmer, stirring occasionally, until peas are tender and bright green, 2 to 3 minutes. Stir in spinach. Cover, and cook, stirring occasionally, until spinach has wilted, 2 to 3 minutes. Let cool slightly.
- Working in batches, puree pea mixture in a blender, filling no more than halfway and adding up to 2 tablespoons water to each batch to achieve desired consistency. Stir in lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper. Ladle soup into bowls.
- Fill a pastry or resealable plastic bag with cream. Snip off tip or corner of bag. Draw parallel horizontal lines across each serving of soup, spacing lines as desired.
- Starting at bottom, drag the tip of a wooden skewer upward through the rows of cream. Starting at top and spacing as desired, drag skewer downward through rows of cream. Repeat, reversing direction every other line. Serve immediately.
LEMONY PEA AND SPINACH SOUP
This verdant soup has nuance: Celery, leeks and vermouth provide grassy notes, just subtle enough so as not to obscure the delicate flavor of the peas. Bright and sunny - and hearty and comforting with the optional addition of pasta - it tastes like spring, but can be prepared perennially. Unlike many one-note blended pea soups, this one celebrates textures and flavors: Divide your soup across several bowls, then add a spoonful of pasta and a dollop of crème fraîche for bright tanginess. Because this light soup is vegetable-based, drizzle it with plenty of olive oil, for richness, and pile on as many fresh herbs as you can. Lemon zest is a garnish, but nonnegotiable for this dish to sparkle.
Provided by Alexa Weibel
Categories soups and stews, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a large pot, heat 1/4 cup oil over medium. Add the leeks and celery, season with salt and pepper, and cook, stirring occasionally, until softened, about 10 minutes.
- Stir in the vermouth and garlic, and cook until the liquid evaporates, about 3 minutes. Add the chicken stock and bring to a boil over high.
- Once it comes to a boil, add the frozen peas and cook, stirring occasionally, just until tender, about 3 minutes. Remove from heat, then stir in the spinach until wilted. Stir in the parsley.
- Working in batches, transfer to a high-power blender and purée until creamy. (A food processor or immersion blender would work as well, though may take a little longer.) Return to the pot and season to taste with salt and pepper. (Makes about 12 cups.)
- Divide among bowls. Add pasta, if using, then top with a dollop of crème fraiche. Drizzle generously - nay, recklessly! - with olive oil. Sprinkle with a pile of herbs; grate fresh lemon zest on top; and serve immediately.
SPINACH AND PEA SOUP
This soup is delicious warm or chilled. If it's served warm, the frico bowls will soften and melt into the soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 3 cups
Number Of Ingredients 10
Steps:
- Heat 4 teaspoons oil in a medium saucepan over medium-high heat. Add onion, garlic, 1/2 teaspoon salt, and a pinch of pepper. Cook, stirring, 3 minutes. Add stock, and bring to a boil.
- Add peas, and return to a boil. Reduce heat, and simmer, stirring occasionally, until peas are tender and bright green, 2 to 3 minutes. Stir in spinach. Cover, and cook, stirring occasionally, until spinach has wilted, 2 to 3 minutes.
- Working in 2 batches, puree pea mixture in a blender, filling no more than halfway and adding up to 2 tablespoons water to each batch to achieve desired consistency. Stir in 1 teaspoon lemon juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
- Divide the soup among 4 bowls. Toss greens with remaining teaspoon oil and 1/2 teaspoon lemon juice; season with salt and pepper. Divide salad among frico bowls. Float a frico bowl on top of each soup. Serve immediately.
SPINACH AND PEA SOUP
Thick and satisfying, this soup is full of the flavor of peas. In summer, be sure to use fresh peas. For a thinner soup, add 1 cup milk or thin cream. I use Carnation Evaporated milk. I microwave a couple of potatoes until soft, then peel and dice and add to soup after it has been cooked for some texture and my son likes potatoes in his soup. The Total Fibre Book
Provided by Olha7397
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In saucepan, melt butter over medium heat; cook leeks until soft and fragrant but not browned.
- Add peas, spinach, chicken stock and savory.
- Bring to boil; reduce heat, cover and simmer for 20 minutes.
- In food processor or blender, puree soup, in batches, until smooth.
- Season with salt and pepper to taste.
- Serve with a drizzle of yogurt on top of each serving.
Nutrition Facts : Calories 154.9, Fat 4.8, SaturatedFat 2.3, Cholesterol 11.2, Sodium 293.5, Carbohydrate 21, Fiber 4.2, Sugar 7.6, Protein 7.9
SPINACH, PEA AND POTATO SOUP
Go green with a bowl of creamy potato, pea and spinach soup.
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme, garlic, nutmeg, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
- Simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the peas and spinach and cook 5 minutes more. Remove from the heat, discard the thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
- Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
- Serve hot sprinkled with toasted walnuts.
LOADED BLACK-EYED PEAS, SPINACH, AND VEGETABLE SOUP
An easy, filling, and hearty vegan alternative to the traditional New Year's Day black-eyed pea recipes.
Provided by Kathe
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 2h10m
Yield 10
Number Of Ingredients 12
Steps:
- Heat olive oil in a large pot or Dutch oven over medium heat; cook and stir onion and garlic in the hot oil until lightly browned, about 10 minutes. Add vegetable broth and bring to a boil.
- Mix potatoes, black-eyed peas, carrots, zucchini, spinach, parsley, and bay leaves into the broth. Season with salt and black pepper. Bring to a boil, reduce heat, and simmer soup until peas are tender and flavors have blended, 1 1/2 to 2 hours.
Nutrition Facts : Calories 177 calories, Carbohydrate 32.5 g, Fat 2.2 g, Fiber 7.7 g, Protein 8.1 g, SaturatedFat 0.3 g, Sodium 321.9 mg, Sugar 6.4 g
CURRIED YELLOW SPLIT PEA SOUP WITH SPINACH
I've been fascinated with yellow split peas lately. I found this in my 365 Low Fat Recipes cookbook. This would freeze well.
Provided by dicentra
Categories Lentil
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large soup pot, heat oil over medium heat. Add onion and garlic and cook until soft, 3-5 minutes.
- Add ginger, cumin, curry powder, turmeric, coriander and cayenne. Cook, stirring, 1 minute to toast the spices.
- Add yellow split peas and 8 cups of water. Bring to a boil over high heat.
- Reduce heat to medium-low, cover and simmer until split peas are soft, about 45 minutes.
- Add spinach and salt. Cook until spinach wilts, about 1-2 minutes. Soup will thicken upon standing. Add additional water to thin.
Nutrition Facts : Calories 252.7, Fat 2.4, SaturatedFat 0.3, Sodium 211.2, Carbohydrate 43, Fiber 17.5, Sugar 6.5, Protein 16.8
CHILLED PEA AND SPINACH SOUP
Categories Soup/Stew Freeze/Chill Quick & Easy High Fiber Spinach Pea Spring Summer Chill Gourmet
Yield Serves 2
Number Of Ingredients 9
Steps:
- In a saucepan simmer peas, spinach, sugar, tarragon, salt, and pepper in broth 15 minutes, or until peas are very tender. Purée soup in a blender until smooth and transfer to a bowl. Stir in ice and 1/2 cup yogurt, stirring until ice is melted and soup is chilled. Divide soup between 2 bowls and top with remaining yogurt.
SPINACH AND GREEN PEA SOUP
A deep green fresh tasting soup. Does not need flour for thickening so is low carb and is absolutely delish. Everything is from the freezer or storecupboard and so it can be made in a few minutes. From Evelyn Roses International Cookbook
Provided by Panda Rose
Categories European
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Finely chop onion and saute in butter until sotf and golden.
- Add the stock defrosted sinach and peas.
- Cook partially covered until the peas are done.
- Season with salt and pepper and mint leaves.
- Cook for a further 5 minutes.
- Puree until smooth.
- Heat the milk and add the puree (use the same pan!).
- Leave to stand for a few hours for the flavour to develop (unless you are in a hurry).
- Reheat to serve and garnish with pine kernels or any other nuts that you prefer.
PEPPERMINT, SPINACH AND PEA SOUP
Make and share this Peppermint, Spinach and Pea Soup recipe from Food.com.
Provided by chive flower
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- - sweat off the onion and spring onions then add the stock.
- - add the peas and spinach and seasoning with the nutmeg.
- - let simmer for about 10 minutes then add the fresh peppermint leaves and leave to simmer for another 10 minutes or so.
- - blend together and check for seasoning needed.
Nutrition Facts : Calories 82.8, Fat 0.4, SaturatedFat 0.1, Sodium 16.5, Carbohydrate 15.6, Fiber 5.4, Sugar 5.8, Protein 5.1
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- Heat coconut oil in a large saucepan over a medium heat. Add chopped onion and garlic, and fry for 2-3 minutes, stirring constantly. Add green peas and fry for another 2-3 minutes. Then add coconut milk and chicken stock. Simmer for 10 minutes.
- Remove soup from heat, add spinach and cilantro. Puree soup using an immersion blender or food processor until smooth and creamy. Season with sweet paprika, curry, and chilli powders. Season to taste with salt and pepper.
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