SPINACH POTATO SOUP
When your clan is hungry, hot and hearty soup surely fills the bill...not to mention stomachs! You'll find the spinach is a colorful addition to ordinary potato soup.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, combine the potatoes, water, onion and bouillon; bring to a boil. Cook until potatoes are tender, about 10 minutes. Stir in the remaining ingredients. Cook until spinach is wilted and mixture is heated through.
Nutrition Facts : Calories 280 calories, Fat 22g fat (14g saturated fat), Cholesterol 82mg cholesterol, Sodium 469mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
SPINACH, MUSTARD GREEN AND POTATO SOUP
Categories Soup/Stew Blender Potato Vegetable Vegetarian High Fiber Wheat/Gluten-Free Lunch Spinach Winter Healthy Mustard Greens Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons oil in heavy large pot over medium heat. Add onions and sauté until tender and golden, about 8 minutes. Add potatoes; sauté 3 minutes. Add 8 cups water and crushed red pepper. Bring to boil. Reduce heat. Simmer until potatoes are tender, about 20 minutes.
- Meanwhile, heat remaining 2 tablespoons oil in another heavy large pot over medium heat. Add garlic; sauté until fragrant, about 1 minute. Add mustard greens and all but 1 cup spinach leaves; sauté until wilted, about 3 minutes.
- Add sautéed greens to potato mixture. Working in batches, purée soup in blender until smooth. (Can be prepared 1 day ahead. Cool. Cover and refrigerate.) Return soup to pot. Bring to simmer, thinning with more water, if desired. Season soup to taste with salt and pepper.
- Cut remaining 1 cup spinach leaves into 1/3-inch-wide slices. Ladle soup into bowls. Add dollop of sour cream to each bowl. Garnish soup with sliced spinach leaves and serve.
SPINACH SOUP
A vibrant green blended soup with half-fat crème fraîche that's healthy and filling - make a batch and freeze
Provided by Caroline Hire - Food writer
Categories Lunch, Soup
Time 35m
Number Of Ingredients 9
Steps:
- Heat the butter in a large saucepan. Add the spring onions, leek, celery and potato. Stir and put on the lid. Sweat for 10 minutes, stirring a couple of times.
- Pour in the stock and cook for 10 - 15 minutes until the potato is soft.
- Add the spinach and cook for a couple of minutes until wilted. Use a hand blender to blitz to a smooth soup.
- Stir in the crème fraîche. Reheat and serve.
Nutrition Facts : Calories 192 calories, Fat 12.6 grams fat, SaturatedFat 7.2 grams saturated fat, Carbohydrate 13.1 grams carbohydrates, Sugar 4.4 grams sugar, Fiber 5.4 grams fiber, Protein 6.5 grams protein, Sodium 2 milligram of sodium
DELICIOUSLY CREAMED MUSTARD GREENS WITH SPINACH
Can't get your family to eat mustard greens or spinach? Try this Pakistani version of it and you will be surprised at how quickly its gobbled away. Best served with rice.
Provided by dumbell579
Categories Spinach
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- heat up oil in pot and add onions. Fry till softened and translucent.
- Add the jalapano, ginger & garlic paste, cumin powder, coriander powder, turmeric powder and chili powder.
- Add the water and fry for 2-3 minutes. Stir well.
- Add the tomato and cook till softened, about a minute.
- Add the mustard greens, spinach, garam masala, tomato paste, salt and pepper.
- Cook covered about 15 minutes on medium high heat till all the veggies release all their water.
- Uncover and dry of any liquid on high heat for about 5-8 minutes. The dryer the better. When done, turn off stove.
- In portions, blend the mixture till smooth. Add some of the heavy cream if needed to blend. Transfer back to pot.
- Mix in the heavy cream (per preference).
- Topping:. In a small fry pan, heat up the butter and add the chopped ginger. Fry the ginger till golden brown.
- Pour on top of the mustard spinach. Be careful it will sizzle and might pop.
- Serve hot with some fresh lime squeezed on top, delish!
Nutrition Facts : Calories 452.1, Fat 38.7, SaturatedFat 20.2, Cholesterol 104.4, Sodium 293.9, Carbohydrate 22.7, Fiber 10.6, Sugar 6.9, Protein 11.1
POTATO SPINACH SOUP
Make and share this Potato Spinach Soup recipe from Food.com.
Provided by Dancer
Categories Potato
Yield 1 batch
Number Of Ingredients 10
Steps:
- Melt butter in a pan.
- Add onions and celery.
- Cover and cook until tender - about 15 minutes.
- Stir occasionally.
- Blend in flour, and add potatoes, water and salt. Stir constantly until boiling.
- Simmer 30 minutes.
- Add spinach cook 2 minutes.
- Then add cream.
- Top with grated cheese if desired.
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MUSTARD GREENS SOUP WITH SPINACH - THE DELICIOUS CRESCENT
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Ratings 5Category SoupCuisine AmericanTotal Time 30 mins
- Heat one tablespoon olive oil in a cooking pot at medium high setting. Then add cumin, coriander and fenugreek seeds. Let them turn a tan brown, making sure to prevent the seeds from getting burnt.
- Next add chopped onions. Sauté until translucent and light golden brown. Then add the grated ginger, half the garlic, turmeric and chopped jalapeños. Stir for a few minutes.
- In the next step, add the chopped spinach and mustard greens. Sauté the greens until they are wilted, for about 5 to 10 minutes. Make sure to not overcook the greens, which will help retain the bright color.
- Then add the milk and adjust salt to taste. Turn off the heat. Transfer the soup contents to a high speed blender, such as the Vitamix. Pulse it all until it is creamy smooth. The mustard greens are tougher than spinach, so blending them to a smooth consistency will take a few minutes.
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