in Soup Recipes

Spinach soup

updated

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Ingredients for 4 servings:

  • 2 tbsp olive oil
  • 2 small onions
  • 2 garlic cloves
  • 1 ½ liters of water
  • 3 vegetable stock cubes
  • 300 g spinach, fresh
  • 2 small potatoes
  • nutmeg
  • chili powder
  • cumin
  • 1 cup of sweet cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

spicy – hot

Wash and sort the spinach thoroughly. Remove the stems. Peel the potatoes and cut into small cubes. Heat olive oil in a saucepan and fry the finely chopped onion and garlic until translucent. Deglaze with water and add the stock cubes. Bring to a boil and add the spinach and potatoes. Season with nutmeg, cumin, and chili. Simmer on low heat for about 15 minutes. Then add the cream and purée the soup with a hand blender. Bring to a boil and season to taste. Serve with bruschetta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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