Spinach Soup Puree
2 servings
20 minutes
Spinach cream soup is the embodiment of tenderness and refined taste in one bowl. This recipe has European roots and is often found in the cuisines of France and Italy, where light yet nutritious dishes are appreciated. Its bright green color and velvety texture make it not only delicious but also aesthetically pleasing. The combination of spinach, potatoes, and aromatic spices gives the soup a soft creamy flavor with a hint of lemon's acidity. It's the perfect dish for a spring or summer lunch and a wonderful way to enjoy the benefits of iron- and vitamin-rich spinach. The soup is served with crispy croutons or a splash of cream that adds depth to the flavor. Easy to prepare and elegant in presentation, this soup is a true table decoration.
1
Heat oil in a pot. Add minced garlic, onion, and ginger (3 cm) and sauté for 3-4 minutes until soft.
- Olive oil: 2 tablespoons
- Onion: 1 head
- Finely chopped garlic: 3 cloves
- Ginger: to taste
2
2. Add spinach and lemon juice to the pot, once the spinach has melted, add broth (250ml) and potatoes (I had boiled potatoes, so I added them before blending), bring to a boil. Reduce heat and cook for 10 minutes.
- Frozen spinach: 400 g
- Lemon juice: 1 teaspoon
- Chicken broth: 250 ml
- Potato: 1 piece
3
Pour into a blender or food processor and make a smooth puree
4
Return the soup to the pot, season with salt and pepper to taste. If it seems thick, you can add the remaining broth or water. Bring to a boil.
- Salt: to taste
- Ground black pepper: to taste