Cream soup of spinach with ginger
2 servings
30 minutes
Spinach cream soup with ginger is a refined dish of Italian cuisine that combines the freshness of greens with the warming spiciness of ginger root. This soup has a delicate creamy texture and enveloping aroma of garlic, onion, and lemon juice, giving it a balanced tanginess. Ginger adds a light spiciness that pleasantly contrasts with the soft flavor of potatoes. Such a soup is perfect as a light lunch or dinner, and when cream is added, it acquires a special velvetiness. Historically, spinach has been widely used in Mediterranean cuisine for its nutritional properties, and its combination with ginger makes it an excellent choice in cool weather when something warm and hearty is desired.
1
Wash the spinach leaves well, place them in a pot and add water. Bring the water to a boil and cook covered on low heat for 5 minutes.
- Spinach: 400 g
2
In another pot, heat the oil. Add chopped garlic, onion, and ginger, and sauté for 3-4 minutes until soft.
- Olive oil: 2 tablespoons
- Garlic: 3 cloves
- Onion: 1 piece
- Ginger: 20 g
3
Add spinach and pour in lemon juice. Add potatoes and a little of the water used to boil the spinach, bring to a boil. Reduce heat and cook for 10 minutes.
- Spinach: 400 g
- Lemon juice: 1 teaspoon
- Potato: 1 piece
4
Pour the soup into the blender and make a smooth puree.
5
Return the soup to the pot, season with salt and pepper to taste. Bring to a boil.
- Salt: to taste
- Ground black pepper: to taste
6
You can add cream to the finished dish.
