→ Cream of spinach soup recipe. Green fairy tale: recipe for spinach cream soup. Cheese cream soup with sorrel and spinach

Cream of spinach soup recipe. Green fairy tale: recipe for spinach cream soup. Cheese cream soup with sorrel and spinach

Cream of spinach soup is an amazing dish. Such soups have a delicate consistency, delicate taste, and pp recipes also have a relatively low calorie content. Creamy spinach soup is usually prepared in the summer, when tender fresh rosettes of juicy leaves appear on the markets, although in winter it is not difficult to cook a delicious creamy soup from frozen spinach if you first prepare vitamin-rich greens.

It is especially useful to prepare it in the spring, when the body lacks vitamins and “misses” bright greens. The plant is rich in iron, potassium, magnesium, calcium, vitamins A, B, C, E. It also contains a lot of folic acid. A significant part of the vitamins and microelements is retained in the frozen and heat-treated plant, so creamy spinach soup with cream, milk and other additional ingredients is no less healthy than, for example, fresh spinach salad.

How to make tasty soup from tasteless spinach

At first glance, spinach seems useless in cooking due to its lack of its own distinct taste and aroma. But this has its undoubted advantages.

Firstly, creamy spinach soup is far from the only recipe where this is used useful plant. Spinach is added to the dough and baked into original green pancakes and pancakes, the most delicate lungs biscuits resembling a layer of forest moss in cross-section. Salads are prepared with it, open pies, sauces for fish and meat, casseroles, sandwich masses.

Secondly, the lack of taste of this vitamin green allows you to put a variety of ingredients in spinach puree soup: various types of cabbage, carrots, beets, leafy vegetables, potatoes, lentils, corn, mushrooms, peppers. At the same time, the dish acquires a pronounced taste and aroma of additional ingredients. The plant is susceptible to spices and is perfectly complemented by the smells of aromatic herbs, garlic, various types of pepper, and other seasonings.

Third, Spinach leaves have a very low calorie content - 23 kcal per 100 g.

Spinach cream soup (both a recipe with cream and options without it) is a hearty and at the same time low-calorie dish; in these qualities it is very similar to another one. It is also very useful for those losing weight on weight loss or simply for people on medical diets.

Spinach cream soup: recipe with cream and broccoli

A good cook once told me this recipe for broccoli and spinach cream soup.

The dish will appeal to lovers of cabbage and greens, thanks to its pronounced vegetable taste.

Fresh spinach and broccoli puree soup is quick and easy to prepare.

Calorie content per serving (300 g) - 111 kcal, bju - 3 proteins, 9 g fat, 6.2 g carbohydrates.

Products:

  • fresh spinach leaves – 200 g
  • broccoli cabbage – 200 g
  • onions – 1 pc.
  • carrots – 1 pc.
  • celery root - 3-4 cm piece
  • parsley root – 3-4 cm piece
  • vegetable oil - 2 tbsp.
  • lemon juice - 1 tbsp.
  • salt, nutmeg, black pepper - to taste
  • cream - 100 ml (fat content about 10%)
  • water - 1200 ml

Preparation:

  1. Creamy Broccoli Spinach Soup takes just a couple of steps to make.
  2. Peel and finely chop parsley and celery roots, sprinkle lemon juice so as not to darken.
  3. Cut the remaining vegetables into approximately equal pieces, and disassemble the cabbage into small inflorescences.
  4. On vegetable oil Lightly sauté the roots.
  5. Place fresh vegetables in boiling water, 10 minutes after the start of low boiling, add roots to the water, add spices and bring to readiness. Puree with a blender, add cream and serve.

Creamy cream soup recipe

Frozen leaves are perfect for this soup, which will allow you to eat tasty, tender and healthy dish and dank late autumn, and cold winter, and in early spring during hypovitaminosis.

Creamy frozen spinach soup has a rich taste and delicious aroma.

It takes literally 20 minutes to prepare.

Calorie content per serving (300 g) - 149 kcal, bju - 3 proteins, 11 g fat, 8.8 g carbohydrates.

Products:

  • frozen spinach leaves – 250 g
  • onions – 1 pc.
  • carrots – 1 pc.
  • potatoes – 1-2 pcs.
  • garlic – 3 cloves
  • cream – 200 ml
  • bay leaf, nutmeg, black pepper, salt - to taste
  • vegetable oil - 1-2 tbsp.
  • water - 1200 ml.

Preparation:

  1. Heat the spinach in vegetable oil under the lid, add chopped garlic to it, pour in cream, boil and remove from heat.
  2. Cut onions, carrots, potatoes into cubes, put in boiling water, cook for 20 minutes.
  3. Pour the creamy spinach mixture into the prepared vegetables and broth, add spices, puree with a blender, simmer the cream soup with spinach and cream for a couple of minutes and serve.
  4. If you don’t have a submersible blender, then beat all the ingredients without broth in a regular blender or rub through a sieve (you can just pound it well with a masher). Dilute the puree with broth to the desired consistency.

Cheese cream soup with sorrel and spinach

Spinach and sorrel puree soup is also easy and simple to prepare, and adding tender cream cheese And boiled egg give it a certain sophistication.

Calorie content per serving (300 g) - 160 kcal, bju - 6 protein, 13 g fat, 5 g carbohydrates.

What you will need:

  • spinach – 200 g
  • sorrel – 200 g
  • onion - 1 pc.
  • carrots - 1 pc.
  • vegetable oil - 2 tbsp.
  • hard cheese - 50 g.
  • boiled egg - 1 pc.
  • salt, spices - to taste
  • water - 1000 ml.

Preparation step by step:

  1. Peel the onions and carrots and chop them into medium-sized pieces. Simmer for 15 minutes in vegetable oil under the lid.
  2. Add spinach and sorrel, simmer for another 10 minutes, stirring occasionally.
  3. Puree until smooth, add broth or water, salt and pepper, boil and add grated cheese.
  4. After 2 minutes, turn off the soup. Serve with a boiled egg, cut in half or into quarters.
  • If you choose a fresh plant, you should remember: it can be stored in the refrigerator for no more than a week. Then the leaves become lethargic and lose their beneficial features. It is best to eat freshly cut young leaves.
  • The frozen plant is stored in freezer six months without loss of vitamins and microelements. There is no need to defrost it before cooking; just blanch the leaves in boiling water for a couple of seconds or heat it in a frying pan in oil under a lid.
  • Cream or other dairy products in spinach soups are not only for taste, they also neutralize the effect of oxalic acid, which is found in spinach.
  • You can serve spinach puree soups by sprinkling them with pumpkin seeds, sunflower seeds or sesame seeds. Just remember to consider the calorie content of the supplements.

Video recipe for delicious spinach cream soup

Here is another good option for a low-calorie spinach first course. His “company” includes mussels, which we have already cooked in shells (recipe). This time, right in the shell, we add them to the soup:

How to make spinach puree soups - five step by step recipes for every taste

2017-10-13 Natalia Kondrashova

Grade
recipe

5139

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

2 gr.

1 gr.

Carbohydrates

2 gr.

27 kcal.

Option 1. Spinach cream soup - classic recipe

Spinach contains a number of beneficial microelements and is low in calories, and can be used to prepare many different dishes.

For the puree soup you will need:

  • 200-300 g spinach;
  • 1 small onion;
  • several garlic cloves;
  • 100 g liquid cream;
  • 0.5 liters of vegetable-based broth;
  • a pinch of fine salt and pepper to taste.

Step-by-step recipe for creamy spinach soup

Step 1. Wash the spinach in running water and drain in a colander.

Step 2. Peel the onion and garlic cloves, wash and dry with a towel.

Step 3. Finely chop the onion and grind the garlic cloves on a grater.

Step 4. Sauté the chopped onion in olive oil until translucent, then add the garlic and simmer for a few more minutes.

Step 5. While the “frying” is being prepared, chop the spinach leaves, and then add them to the onions and garlic, season with salt and pepper, and continue stewing.

Step 6. Bring the broth to a boil and add the vegetable mixture to it.

Step 7. When the soup boils, cook it for a couple of minutes, stirring constantly, and then remove from the heat.

Step 8. Wait for the dish to cool down and grind it with a blender until smooth.

Step 9. Pour the pureed mixture back into the pan and cook over medium heat for several minutes.

Step 10. Pour in the liquid cream and stir the spinach puree soup, and when the first bubbles appear on its surface, remove from the heat.

You can make the soup more satisfying by using chicken, meat or fish broth instead of vegetable broth.

Option 2. Spinach puree soup with egg and herbs: a “quick” recipe

Those who like low-calorie food and don’t want to stand at the stove for a long time will really like spinach cream soup prepared in a “quick” way.

For the soup you will need:

  • 400 g spinach;
  • 500 ml water;
  • 1 medium-sized onion;
  • 1 egg;
  • 4 tablespoons flour;
  • salt and spices;
  • favorite greens.

How to quickly make creamy spinach soup

Step 1. Wash the spinach leaves and leave in a colander to allow the moisture to drain.

Step 2. Place a pan of salted water on the fire and bring to a boil.

Step 3. While the spinach is draining and the soup base is heating up, peel the onion, chop finely and sauté in butter, season with salt and spices.

Step 4. When the onion becomes transparent, sprinkle it with flour and continue frying for some more time.

Step 5. While the “dressing” is being prepared, cut the spinach and pour it into boiling water, and after 5-7 minutes add the onion and flour.

Step 6. A few minutes after the soup begins to boil, remove it from the heat and let it cool.

Step 7. Pour the mixture into a blender and grind until the lumps disappear, and then cook again until it boils.

When the soup is ready, pour it into bowls, adding a slice of hard-boiled egg and finely chopped herbs to each serving.

Option 3. Spinach puree soup with vegetables, ginger, olives and lemon juice

Fans of “spicy and sour” will appreciate the creamy soup with spinach, vegetables, olives and ginger and lemon juice dressing.

Required ingredients:

  • a bunch of spinach;
  • 0.5 liters of meat-based broth;
  • 1 potato tuber;
  • 1 onion;
  • 5-6 garlic cloves;
  • ginger root;
  • juice of half a lemon;
  • canned olives;
  • seasoning and salt to taste.

How to cook

Step 1. Wash the spinach in cool water, let it drain and cut into small pieces.

Step 2. Peel and wash the onions, garlic cloves and potatoes.

Step 3. Chop the ginger root, garlic and onion, and simmer in butter until soft.

Step 4. While the frying is being prepared, bring the broth to a boil and cook the chopped spinach in it, adding the juice of half a lemon.

Step 5. Send the potatoes cut into small cubes to cook, and when the tubers are almost ready, add the garlic-onion dressing with ginger.

Step 6. Cook the soup for 8-10 minutes, then remove from heat, cool and puree using a blender.

Step 7. Heat the resulting mixture in a saucepan over low heat, but do not bring it to a boil.

Before pouring the soup into bowls, you should put 5-6 in each serving. canned olives. You can sprinkle the finished dish with dill or cilantro.

Option 4. Spinach puree soup with brisket, croutons and melted cheese

Spinach puree soup turns out to be nourishing and high-calorie if you add it to it. smoked brisket, processed cheese and serve with crackers.

Required ingredients:

  • 500 g spinach;
  • 1 liter of water;
  • 0.2-0.3 kg smoked brisket;
  • 2-3 heads of onions;
  • 1 box of processed cheese;
  • a few tablespoons of wheat flour;
  • salt and pepper to taste;
  • small crackers.

Step by step recipe

Step 1. Wash the spinach leaves in running water and place in a colander, allowing them to drain a little.

Step 2. Pass 2 onion heads through a meat grinder and sauté in hot oil.

Step 3. When the onion becomes transparent, add wheat flour to the pan and fry for some more time until golden brown.

Step 4. Bring water to a boil and let the spinach cook for 5-7 minutes.

Step 5. When the greens soften, put processed cheese, smoked brisket and “fry” with onions, butter and flour into the pan.

Step 6. Cook the contents until the cheese is completely melted, and then remove the soup from the heat and let it cool.

Step 7. Turn the mixture into puree using a blender, pour into a saucepan and place on low heat.

Step 8. When the dish is ready to boil, remove it from the burner and pour it into plates, putting a handful of small crackers in each serving.

If desired, you can add chopped herbs to the first one and season it with a small amount of mustard.

Option 5. Spinach creamy fish soup with cream and nuts

Spinach goes well with fish, and you can make soup with salmon, pink salmon or cheaper varieties of sea creatures, and season the first dish with creamy sauce and walnuts.

Required ingredients:

  • 200 g fish fillet;
  • 300 g spinach;
  • 1 onion head;
  • 2 potato tubers;
  • 1 carrot;
  • 200 g nut kernels;
  • 1 liter of water;
  • 2 cups cream;
  • bay leaves, salt and seasonings to taste.

Step by step recipe

Step 1. Wash, dry and cut the fish fillets into small pieces.

Step 2. Bring 1 liter of water to a boil, reduce the heat and send the fish to cook, adding salt to the broth and adding 2-3 bay leaves for flavor.

Step 3. While the broth is preparing, peel and wash the onions, potatoes and carrots.

Step 4. Heat vegetable oil in a frying pan, add chopped onion and finely chopped carrots and sauté until tender.

Step 5. Cut the potatoes into small cubes, and when the fish is almost cooked, add it to the broth.

Step 6. Wash and dry the spinach in a colander, then chop the greens and add them to the potatoes and fish.

Step 7. After 5-7 minutes, add the onion and carrot mixture and continue cooking.

Step 8. Before the soup boils, grind the nut kernels using a rolling pin or meat grinder.

Step 9. Wait for the dish to boil, cook for a couple more minutes, then remove from heat.

Step 10. Then the mass has cooled, puree it in a blender bowl until smooth and pour it back into the pan, adding cream and ground nuts.

Step 11. Turn on low heat and heat the dish to 90 degrees, stirring constantly.

This soup should be served hot, sprinkling each serving with finely chopped fresh dill or parsley.

Spinach soups are delicious and nutritious, and you can come up with many other options for preparing this first course, combining the ingredients in different ways. For those who prefer low-calorie foods, it is better to use vegetable broths or filtered water as a base, and for those who like hearty lunches you will need chicken, meat or fish broth.

Option 6: Creamy spinach soup

The cream for making spinach soup can be of any fat content, the average 15% is indicated here, but this is not important. A dish with potatoes that give the desired consistency. The spinach is stated to be fresh, it needs to be sorted and washed. If the product is replaced with frozen leaves, then they do not need to be processed in advance and removed from the freezer. In this option, the product is immediately added to the soup. This will not change the taste of the dish, only the boiling time will increase slightly.

Ingredients

  • 0.35 kg of potatoes;
  • 150 g spinach;
  • 50 g butter (butter);
  • 150 g onion;
  • 250 g cream 15%;
  • 5 g dry garlic;
  • 20 g fresh dill;
  • 0.5 liters of water.

Step by step recipe classic soup with spinach

You can fry foods immediately in a small saucepan. Melt the butter, after heating, add the chopped onion. Cook until golden brown, but do not overcook.

Peel and cut the potatoes into small cubes. Add to the onion and fry the vegetables a little more to enhance their flavor. After this, pour boiling water, measuring the water according to the recipe. Cook until the potatoes are soft.

You don't have to chop the spinach. Place in a saucepan, add a pinch of salt, boil for three minutes and remove from heat. Grind the soup.

Add heated cream to the spinach mixture and put it back on the fire. Now we throw dry garlic into the dish, you can replace it with fresh cloves, add salt to the desired taste.

As soon as the cream soup boils, turn it off and season the dish with fresh dill.

If there is no cream, then from the very beginning of cooking the vegetables can be poured with milk diluted by a third with water. But in this case, immediately add 750 ml of liquid. That is, approximately 0.5 milk and 0.25 water.


Option 7: Quick recipe for creamy spinach soup without potatoes

A simple recipe for creamy spinach soup that can be prepared in 20 minutes. Cream is used as a part of dressing the dish at the end, we take any fat content at our discretion, you can replace it with sour cream.

Ingredients

  • 300 g fresh spinach;
  • 120 g carrots;
  • 100 g onion;
  • 3 tablespoons of oil;
  • 70 g cream;
  • 1 tbsp. l. flour;
  • garlic and herbs.

How to quickly make spinach cream soup

Boil 500 ml of water, add chopped carrots, simmer for five minutes. Add spinach and boil for about three more minutes.

Chop the onion thinly, place in heated oil, fry until transparent, add wheat flour to it. Warm up together. Thanks to the fat, the flour will not curl into lumps.

Place the onion and flour in a saucepan, cook together, stirring, add salt, season the spinach soup with salt and pepper, and you can add a clove of garlic.

Grind the dish with a blender, pour the soup into plates, add a little cream to each.

Traditional cream soups are served with homemade croutons. If you don’t want to increase the calorie content of the dish, then chopped, peeled nuts will be an excellent addition. pumpkin seeds or white sesame. These products have a pleasant taste, contain fats, but they are healthy and easily digestible.


Option 8: Cream soup with spinach and broccoli “Emerald”

To prepare emerald puree soup with spinach, you will need a little ginger. If there is no fresh root, then replace it with dried ginger from a bag; in this case, a third of a teaspoon is enough. You don't have to use fresh broccoli for the soup; frozen florets work great too.

Ingredients

  • 200 g broccoli;
  • 2 tbsp. milk;
  • 300 g spinach;
  • 25 g butter;
  • 10 g ginger;
  • 2 cloves of garlic;
  • 1 onion;
  • 20 g flour;
  • any greens.

How to cook

Fry the chopped onion in oil. Chop the garlic, chop the ginger root, add to it. Warm up for another minute. Transfer it all into a saucepan.

Break the cabbage into small florets, cut the thick parts, add it all to the onion, pour a glass of boiling water, cover and simmer under the lid for five minutes. Add spinach, steam until soft. After this, remove the vegetables from the heat and puree with a blender.

Dissolve the flour in half a glass of milk, then combine with the total mass, add the remaining milk, bringing the soup to the desired consistency.

Place the saucepan on the stove and boil the dish for a couple of minutes. Season with salt, pepper, turn off the stove.

Divide the creamy spinach soup into portions and sprinkle thickly with chopped herbs. You can use not only dill or parsley, but also feather onions; cilantro will fit perfectly here; a mint leaf will give an interesting taste.

You can make creamy soup with spinach and regular cauliflower in the same way. After cooking, it turns out very tender, gives a pleasant taste, but the dish will no longer have such an emerald color, it will turn out to be a lighter shade.


Option 9: Cream soup with spinach and zucchini (diet)

Recipe for light diet soup with zucchini. This dish has a very low calorie content, despite the slight addition of fat. It can be a real find in the winter, it will help you warm up without harming your figure. If desired, replace olive oil with other types.

Ingredients

  • 250 g spinach;
  • 15 ml oil;
  • 10 g garlic;
  • 400 g zucchini;
  • small onion;
  • black pepper, herbs, salt.

Step by step recipe

Heat a little oil, put finely chopped onions and garlic in it. Fry for a couple of minutes.

Cut the zucchini into cubes, add to the onion, fill it all with water, which will cover the vegetables by two centimeters. Boil for seven minutes.

Add frozen or fresh spinach to the zucchini, stir, cook until soft, add salt and pepper.

Grind the soup. If it is not consumed immediately, it must be boiled again. If desired, add cream or sour cream.

In addition to zucchini, you can use zucchini, pumpkin for spinach soup, and celery has a positive effect on weight loss. These ingredients can be mixed in various combinations and proportions taking into account your taste preferences.


Option 10: Creamy soup with spinach, chicken and potatoes

A hearty, protein-rich version of creamed spinach soup that is still light and tender. If desired, the fillet can be replaced with a thigh, but it will need to be cooked a little longer. Also, do not forget that the skin of poultry contains a lot of fat. If needed diet soup, then remove the skin immediately.

Ingredients

  • 300 g fillet;
  • 2 potatoes;
  • 300 g spinach;
  • spices, herbs;
  • 180 ml cream;
  • onion head

How to cook

Wash the fillet, place in a saucepan, add 600 ml of water. Boil for 25 minutes, remove the finished chicken.

Add finely chopped onion to the broth and immediately add potatoes. We don’t cut the tubers coarsely, we make small cubes. Lightly add salt and cook until soft.

Add the washed spinach, boil for a couple of minutes and remove the soup from the stove. Grind with a blender.

Pour in the cream, stir the vegetables, boil again, season with spices, and pour into plates.

Cut the chicken fillet into plates or cubes and distribute into portions. Sprinkle the spinach soup with herbs.

Cream soup with turkey is also prepared; in addition to poultry, you can use meat or fish.


Option 11: Cream soup with spinach and champignons

Mushroom cream soup with fresh or frozen spinach. Champignons can be fried in any type of oil. You can use more onions than indicated in the recipe, it will not spoil the dish.

Ingredients

  • 250 g champignons;
  • 150 g potatoes;
  • 100 g onion;
  • 25 g butter;
  • 250 g spinach;
  • greenery;
  • carrot.

How to cook

Cut the carrots and potatoes into cubes, add 800 ml of water, and let them cook. Cook until almost soft.

Chop the mushrooms and onions, place them in heated oil, and fry for about ten minutes. The champignons will be ready. We select a couple of spoons for serving the soup, and transfer the remaining mushrooms to the pan. Stir the soup, add salt, and boil everything together for no more than five minutes.

Add spinach, simmer for three minutes and remove from heat. Puree the dish until creamy. If necessary, dilute with water.

Return the pan to the stove, turn it on and just bring to a boil. It is better not to add greens here.

Divide the puree soup into bowls, put a little champignons fried with onions in each, and garnish with fresh herbs.

When using other mushrooms, frying is carried out after pre-boiling. If dried mushrooms are used, it will take at least two hours to soak, then cook for 30 minutes, only then can you start frying.

Spinach and cream are a delicate and very healthy combination of products. You can use this base to make soups, stew vegetables, or make a delicious sauce!

Cooking creamed spinach is a simple process, and the dish turns out very tasty and healthy!

  • Spinach fresh or frozen 400 g
  • Onions 1 pc.
  • Garlic 3-4 cloves
  • Milk or cream 150 ml.
  • Vegetable oil 3 tbsp. l.
  • Salt 3 pinches
  • Ground black pepper 2 pinches

Sort the spinach. If you use fresh frozen spinach, you need to boil it in salted water without defrosting. After boiling, cook the spinach for 3-5 minutes.

Soak spinach in cool water for 10-15 minutes. Then rinse the spinach in a large container of water 2-3 times. Dry the washed spinach with a paper towel.

Chop the spinach.

Peel the garlic. Either crush the garlic with the side of a knife or beat it lightly with milk (small cloves of a hammer).

Cut the onion into small cubes.

Fry the garlic cloves in heated vegetable oil. Once the garlic begins to share its aroma with the oil, a pleasant aroma will begin to spread throughout the kitchen. At this point you need to add the onion to the pan.

Fry the onions until light golden brown. We take out the garlic cloves; we won't need them anymore.

Add spinach to the fried onions. And simmer under the lid over low heat.

When the spinach is cooked until cooked, add hot milk or cream.

Add hot milk.

Bring the milk to a boil, add salt and ground black pepper. Simmer spinach over medium heat.

When most of the milk has evaporated, remove the spinach from the heat.

Serve the finished creamy spinach with meat or fish.

Recipe 2: Creamy Spinach Soup

The soup is very tender, rich creamy taste. At the same time, the soup is very nutritious!

  • 200 g frozen spinach (half a standard pack)
  • 1 large potato
  • 1 medium onion
  • 1 bay leaf
  • 250 ml cream (20%)
  • Salt, freshly ground pepper

To submit:

  • Cream
  • Greens to taste
  • Crackers

Defrost the spinach.

Peel the potatoes and onions and cut into pieces.

Place in a saucepan and pour water over the vegetables until they are completely covered. Add the bay leaf, place on the stove and cook until the potatoes are soft for 15-20 minutes.

Remove bay leaf. Add spinach to the pan, bring to a boil and cook for a few more minutes. Add salt and pepper to taste.

Remove from heat and blend with an immersion blender until smooth.

Add cream and mix everything well.

Taste and adjust the amount of salt and pepper if necessary. You can also change the thickness of the soup by adding more broth (water) or cream.

Heat the soup without bringing to a boil.

Serve garnished with cream, croutons and finely chopped herbs.

Bon appetit!

Recipe 3: Spinach soup with mushrooms and cream

The creamy mushroom taste of the soup combined with green spinach leaves makes it attractive in appearance and especially tasty. The soup turns out lean, as it is cooked without meat.

  • Champignons - 200 gr.,
  • Onion - 1 pc.,
  • Bay leaf - 1-2 pcs.,
  • Cream - 150-200 ml.,
  • Fresh spinach - 100 gr.,
  • Potatoes - 5 pcs.,
  • Salt - to taste
  • Black pepper - a pinch

First of all, wash the potato tubers and peel them. Next, cut them into small cubes (slices).

After this, place the pieces of chopped potatoes into a pan of boiling water.

Immediately add a little salt, a peeled onion, a pinch of black pepper and a bay leaf (1-2 pieces at your discretion). Boil the potatoes until half cooked. While it cooks, wash the spinach.

Chop it finely.

Wash and chop the champignon mushrooms finely too. So, the potatoes are ready.

Literally after 15 minutes, add chopped champignons and cream to the potato broth. Mix all the ingredients for the future creamy soup with spinach and mushrooms.

Add chopped spinach leaves to the soup.

Stir it up. Add salt to taste. Boil for 5-7 minutes.

That's all, creamy soup spinach with mushrooms and champignons is ready!

Recipe 4: Spinach puree with cream (step-by-step photos)

  • 2 cups cooked spinach, compacted (if using frozen, defrost and squeeze out excess water; if fresh, cook in a hot pan for a few minutes until wilted, or steam)
  • 2 tbsp. butter
  • 1 tbsp. flour
  • 2/3 cup light cream (you can cook it with milk, it’s also delicious)
  • ¼ tsp. nutmeg
  • salt and pepper to taste
  • paprika (optional)
  • ½ cup grated cheese Parmesan or Romano (optional)

Heat the butter in a small saucepan. Add flour and cook over medium-low heat, stirring constantly, for one minute.

Add the cream and nutmeg and cook, stirring, for another 2 minutes. The sauce should thicken.

Add spinach, heat for 1-2 minutes, salt and pepper. If desired, add grated cheese and paprika and mix.

Ideally, this side dish should be served with a large, juicy piece of rare filet mignon, but it goes well with almost all meat, poultry or fish dishes. When serving, you can lightly sprinkle the spinach with additional grated cheese and paprika.

Recipe 5: Creamy Spinach Soup (with photo)

This spinach soup is best made in a ladle or small heavy-bottomed saucepan.

  • fresh or frozen spinach – 200 g
  • cream – 200 ml
  • butter – 30 g
  • salt – ½ tsp.
  • ground black pepper, ground nutmeg - to taste
  • parsley and green peas - for serving

First of all, place a small piece of butter into the ladle. Let it melt.

Following the oil, add the spinach to the pan. If you use frozen spinach to make soup, do not defrost it first. Fresh spinach must be washed in cold water and cut into large pieces. Sauté spinach.

For frozen spinach, the sautéing time will be 3 minutes. Fresh ones will take a little longer, about 7 minutes.

At the next stage of cooking, add 100 ml of cream (half the serving) to the spinach. Bring the soup to a boil, but do not boil.

Then, using an immersion blender, combine the spinach with the cream. As a result, you need to get a more or less homogeneous mass. Do not try to beat the mixture or make the spinach completely dissolve in the cream. Just a few presses of the blender button will be enough.

This puree soup is best served warm, garnished with fresh peppers and green peas. Spinach soup is ready!

Recipe 6: Creamy Mashed Potatoes and Spinach

  • peeled potatoes - 800 gr
  • butter - 100 g
  • garlic - 2-3 cloves
  • frozen spinach - 200 gr
  • cream 20-30% fat - 70 ml
  • salt, pepper - to taste

Boil potatoes in salted water until tender. While the potatoes are cooking, make the spinach. Melt 50 g of butter in a saucepan.

Add spinach and finely chopped garlic, cook, stirring constantly, 2-3 minutes.

Pour in the cream, salt to taste and simmer over low heat for 5 minutes.

Remove from heat and blend with a blender.

Grind the potatoes into a puree with the remaining 50 g of butter.

Connecting mashed potatoes with spinach and serve.

Recipe 7: Creamed spinach and pine nuts

  • Spinach 250 g
  • Butter 1 tbsp. l.
  • Olive oil 1 tbsp. l.
  • Pine nuts 1 tsp.
  • Cream 50 ml
  • (any fat content)
  • Onion 1 piece
  • Garlic 1 tooth.
  • Grated nutmeg 1 g
  • Salt 1 chip.

For all its bulk, spinach is very strongly boiled down. From two branching bunches of this green treasure, you end up with literally a handful of ready-made dish.

Spinach should be prepared thoroughly. First, cut off the roots, if any, and the main part of the stems. Submerge the leaves completely in water. Next, you need to rinse each leaf under running water, cutting off the rest of the stem with kitchen scissors.

Place the prepared spinach leaves in a colander to drain excess water. Of course, it will be much faster and easier to do all this if the spinach has large leaves.

Peel the onion and garlic clove and chop finely. Lightly fry in a frying pan with butter and olive oil.

Chop the spinach leaves - first cut into long strips and then crosswise to make small pieces.

Add chopped spinach to the pan and stir.

The spinach will begin to shrink in volume and release liquid. It is necessary to allow a significant part of it to evaporate.

Pour in the cream. Stirring, heat everything together for a minute or two.

Add salt and grated nutmeg - on the tip of a knife. Mix. Remove from heat.

Serve sautéed spinach preferably immediately after preparation. Sprinkle when serving pine nuts(raw or toasted).

Recipe 8: Spinach Dip with Cream and Cheese

Such cream sauce with spinach and cheese goes well with different dishes. You can cook pasta or pasta with it, stew meatballs or meatballs in it, pour it over when serving meat dishes, for example, cutlets or potato dishes, etc.

  • Frozen spinach – 150-200 grams;
  • Cream 10% - 1 glass;
  • Garlic – 1-2 cloves
  • Hard cheese - 2-4 tbsp. spoons;
  • Butter - 1-2 tbsp. spoons;
  • Dry aromatic herbs- taste;
  • Salt - to taste.

Grate the cheese.

Thaw the spinach directly in the pan, add butter, chopped garlic, Provençal herbs or spices to taste.

Simmer for about five minutes.

Pour in the cream, turn up the heat and bring to a boil.

Reduce the heat to low and add the cheese, melt it while stirring and the sauce is ready.

The aromatic creamy sauce with spinach is ready.

Recipe 9: Creamy Spinach and Vinegar Sauce

  • spinach – 200 gr.;
  • cream – 3 tbsp. spoons;
  • olive oil – 1 tbsp. spoon;
  • balsamic vinegar - a few drops;
  • salt and spices to taste.

Pour a small amount of cold-pressed olive oil into a hot frying pan.

We tear off the spinach leaves from the stems and place them in a frying pan. You should not chop them, as spinach tends to shrink several times in volume. It is better to fry the leaves whole.

Add a little balsamic vinegar to the greens. It has a very pleasant aroma and will complement the taste of spinach sauce with grape notes.

At the last stage of preparing the spinach sauce, pour the cream into the sauce. When choosing this product, choose high-fat cream; it is best suited for making sauces.

Mix everything thoroughly and simmer for about 3-4 minutes. If the sauce turns out to be very liquid, you can add a small amount of flour.
Serve spinach sauce with fish and meat dishes.

Recipe 10: creamy spinach and zucchini soup

  • 2 small zucchini;
  • 1 onion;
  • 1 clove of garlic;
  • 1 potato;
  • 1 large bunch of spinach;
  • 200 ml cream 20% fat;
  • olive oil for frying;
  • salt, ground black pepper - to taste.

Housewives with small children often prepare soup for their babies from fresh or frozen spinach according to recipes presented on the Internet or in specialized literature on baby food. Indeed, this dish is very healthy. But the main thing is that it is well absorbed by children starting from the age of six months, when the child is already familiar with vegetable purees. This nutritious and at the same time light soup will delight adults, especially those who watch their figure and diligently eat right.

There are so many experts, so many opinions. Some nutritionists believe that you should not overuse spinach, because the oxalic acid it contains can harm the stomach. However, most experts say that spinach must be included in daily diet child and adult, because it contains many vitamins and essential amino acids.

Spinach salads, soups, and casseroles are very easy to prepare not only in summer, but also in winter, using frozen leaves. Before you prepare spinach cream soup for your child, you need to find a recipe that is suitable for the baby’s age. It is best to borrow the cooking method from books on baby food.

The following can be said about the benefits of spinach:

If you regularly give your baby dishes made from green vegetables (broccoli, cauliflower, spinach), the child will develop well both mentally and physically. Statistics say that schoolchildren eat spinach dishes at home and do much better at school. This is due to the fact that the vitamins and essential acids that this vegetable is rich in help intensify cerebral circulation and increase concentration.

Ladies who want to lose extra pounds should also pay attention to this delicate-tasting vegetable with a beautiful green color. But in this case, you should not add cheese and heavy cream to the diet soup; it is better to replace them with sour cream. If meat is added to the first course, the ideal option would be boiled chicken breast. You should avoid smoked meat.

Small children, starting from six months, definitely need to cook soups, since daily consumption of hot liquid dishes contributes to the proper functioning of the stomach, improves intestinal motility, helps normalize stools and prevent constipation. Also, hot soup helps you warm up during the cold season and not freeze while walking. Recipes for fresh spinach soup can be easily found on the Internet.

Spinach dishes should be included in children's diets at least twice a week, especially in winter, when children and adults suffer from a lack of vitamins. You can make a hearty pureed pea soup with cream or a light dietary main course without animal fats, it all depends on individual tastes and preferences.

In order to prepare a wonderful soup, you need:

  • Chop potatoes, zucchini and carrots into cubes. The cubes need to be made thin and equal in size, then all the ingredients will be well cooked and ultimately will be completely soft;
  • It is best to use the smallest and youngest zucchini, then you do not have to peel them and remove seeds. But this vegetable must be thoroughly washed and brushed;
  • Place vegetables in boiling water, add salt to taste, and cook until all ingredients are completely soft. Zucchini cooks the fastest, so you need to cook until the potatoes and carrots are soft;
  • Fresh spinach is carefully sorted, thick petioles, yellowed and rotten plants are removed. The leaves are then washed in a bowl of water;
  • The leaves are finely chopped and added to the cooked vegetables. After this, you need to boil the dish for about three more minutes;
  • Turn the finished dish into puree using a blender, boil again in the same pan and season with spices. If the soup is intended for baby food, no spices needed.

The first course should be served hot, with fresh black or white bread (you can replace it with dried croutons). You can add cream or a small piece of butter. This soup also goes well with this soup. vitamin salad from fresh vegetables (cucumbers and tomatoes), seasoned with vegetable or olive oil. Another side dish option - egg, hard-boiled or soft-boiled.

Frozen spinach is immediately placed in boiling water. There is no need to worry that it contains fewer vitamins than fresh. Modern freezing technologies make it possible to freeze foods while fully preserving all their nutrients.

It happens that a child refuses to eat a tasty and healthy dish because it seems unappetizing to him. This problem can be easily solved by creatively decorate the soup. For example, some housewives add whole heads of cauliflower to it. You can also add broccoli. Cheese soup with spinach it will look very funny if you draw a face made of grated cheese on the surface: eyes, nose and smiling mouth.

Your little one will happily eat every last drop of this originally designed dish. But for children under one year of age, it is better to cook soup without cheese, since this ingredient often causes allergies or individual intolerance. You should also exclude cheese from the soup if your child has an individual intolerance to milk protein.

Various cooking options

A soup intended for adults may contain many more ingredients than a dish for a child over one year old. You can prepare a hot dish with seafood: squid, shrimp, mussels. The combination of spinach and seafood is often used in European cuisine.

Also You can safely add the following ingredients to a spinach hot dish for adults:

  • Fresh or sun-dried, salted, pickled tomatoes;
  • Zucchini or squash;
  • Eggplant;
  • Sweet bell pepper.

If you add mushrooms and cheese to the dish, this soup will taste like julienne. However, this option can hardly be called dietary, because mushrooms are poorly absorbed not only by children, but also by adults. But they will make the soup more satisfying and nutritious. They will also enrich the finished dish with vegetable protein. It is best to use fresh or frozen champignons or oyster mushrooms.

To make dietary puree soup more satisfying and nutritious and after it there is no feeling of hunger, you can serve sandwiches with boiled meat or toasted toast white bread, decorated with grated, melted hard cheese. You can sprinkle the finished dish with any green herb: dill, cilantro or fennel, or add a few mint leaves to add a piquant taste. But, if the soup is designed for a baby, you should not overuse the greens: a child under one year old can simply spit it out.

A dish intended for adults can be seasoned moderately with spices so that the taste of green vegetables does not seem so bland.

Frozen spinach soup, prepared according to any recipe, will be delicious if green vegetable do not defrost. If you defrost it first, the greens will give juice, and this will negatively affect the taste of the finished dish.

You also need to keep the following in mind:

  • Spinach doesn't go well with white cabbage, so it’s better to add broccoli or cauliflower to this soup;
  • You cannot replace spinach with sorrel, because the taste of spinach is neutral, soft and delicate. And the taste of sorrel is bright, with pronounced sourness. It is best to prepare green cabbage soup from sorrel;
  • To obtain a homogeneous puree without lumps, the soup must be stirred during cooking and cooked until all ingredients are completely soft;
  • Spinach is well digested in combination with fatty dairy products, so you need to season the first dish with thick cream or sour cream. You should not use store-bought mayonnaise, but a homemade version of this sauce is perfect.

A tasty, healthy and very satisfying first course made from fresh or frozen greens will certainly appeal to gourmets of any age, but spinach soup is especially useful for children and the elderly, as well as those who suffer from diabetes or stomach diseases. To prevent the finished dish from seeming boring and bland, you can add absolutely any ingredients to it, and also decorate it effectively.

Spinach is one of the most healthy products , so fans of a healthy lifestyle should definitely pay attention to it. This green vegetable grows well in Russian dachas, but you can also buy it in the supermarket, because when frozen, all the vitamins are preserved.

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