Spinach soup recipe with cream. Green fairy tale: recipe for spinach cream soup. All the best for children

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Spinach is a leafy vegetable that contains an incredible amount of nutrients for adults and children.
Spinach is great for making a variety of dishes, including soups. The first dishes with this leader in the content of easily digestible iron and iodine, as well as other vitamins, can be prepared using a new recipe each time.
The most common are creamed spinach soup and creamed spinach soup.
Often these types of the former are considered the same dish, however, there are differences between cream soup and puree soup. The differences lie in the set of ingredients, which provides a different consistency of the dish. In order to cook both types of soups, you must have a thick-walled pan, since the ingredients are often pre-fried in oil to enhance their taste and aroma.
Spinach puree soup, like any other puree-like first course, is cooked using water or broth and served with croutons or sliced ​​meat. Its texture is coarser compared to cream soup.
The cream soup gets its especially delicate texture thanks to the Bechamel sauce in its composition; flour or potatoes are also used for thickening.

A simple recipe for a nutritious and very tasty first course. If the issue of calorie content does not play a big role, then it is better to use poultry to prepare the broth; it will turn out more rich and aromatic.
To prepare spinach puree soup, you need to take the following products:

Cooking steps:

1. Melt the butter in a thick-bottomed saucepan and add chopped vegetables (onions, carrots and spinach), after 5 minutes of simmering, pour in the broth and add parsley.
2. Bring to a boil and season with spices, cook over low heat for half an hour.
3. Cool slightly and transfer the mixture to a blender, blend until smooth.
4. Return the puree to the pan and pour in the hot cream, adding more salt or nutmeg if necessary.
5. Bring the chicken spinach soup to a boil and immediately turn off the heat.

The delicate texture of the dish is emphasized by croutons with cheese or garlic; you can also serve diced chicken meat with the soup.

This recipe will be relevant for those who closely monitor the amount of calories in their food. Spinach itself is an ideal product for those who not only care about their health, but also want to lose weight, as it normalizes digestion, metabolism and cleanses the body of toxins.
100 g of this low-calorie dish contains only 31 calories, which means you can eat it in fairly large quantities.
To make spinach soup for weight loss, take the following products:

Sequence of actions:

1. Wash and chop the spinach leaves and place in a pan of salted water.
2. Saute the flour in a frying pan, transfer to a saucepan.
3. Add the chopped onion and cook until tender; before finishing cooking, season with salt, pepper and ground bay leaf.
4. Garnish each serving with a hard-boiled egg, cut into circles, and herbs.

Using this recipe, you can also make creamy spinach soup; flour sautéed in oil will give the dish the necessary consistency and silky texture.

Spinach soup can be prepared from either frozen or fresh leafy vegetables; there will be no noticeable differences in taste. We recommend preparing this light dietary soup for children, the recipe of which contains an impressive amount of vegetables.

Sequencing:

1. Prepare the vegetables: cut the potatoes into cubes, grate the carrots, finely chop the onion, cut the seeded pepper into half rings, peel the tomato and scald with boiling water.
2. Boil a liter of water, add salt and place potatoes and frozen spinach leaves in a pan, cook for at least 15 minutes.
3. Separately, sauté the remaining vegetables in a saucepan, adding the tomato pieces last.
4. Transfer the roast to a saucepan and cook until all ingredients are soft.
5. Cool the spinach puree soup with vegetables slightly and puree using an immersion blender.
6. Dilute the puree to the desired consistency with heated cream and bring to a boil again.

For children, you can add a little fresh herbs and pieces of meat to each serving; for adults, wheat bread croutons.

We suggest preparing a spicy first course with a rich color; lemon juice not only adds an interesting sourness, but also preserves the pleasant bright green color of the leaves.
You need to take the following products:

To make creamy spinach soup, follow these steps:

1. Boil frozen spinach leaves with the lid tightly closed for 5 minutes.
2. Heat the oil in a separate thick-bottomed pan, add the onion, garlic and ginger and heat everything together for about 3-4 minutes.
3. Place spinach, sprinkled with lemon juice, potato cubes in aromatic oil and pour in a little of the broth in which the leaves were boiled, cook over medium heat for a quarter of an hour.
4. Pour the soup into a blender and blend well until smooth.
5. Return the puree to the pan, season with spices and bring to a boil, but do not boil.
6. If necessary, dilute the thick puree with warmed cream.

Serve, garnished with eggs or herbs. Despite the fact that the recipe includes spicy ginger, this soup can be offered even to children of primary school age.

All the best for children

Spinach soup in a slow cooker is very quick and easy to prepare. This recipe will be useful for those who are trying to feed their children healthy food, instilling a culture of proper nutrition.
You need to take these products.

A light and aromatic puree soup with a delicate and velvety texture conquers the pedestals of cuisines of all nations of the world year after year. It appeals to many gourmets with its unique aroma and low calorie content.

Many of us very rarely eat spinach, explaining that there is little that can be prepared from the leafy vegetable. I added leaves to the salad, poured olive oil on it and that’s it, that’s where the list of dishes ended. Actually this is not true. You can make a wonderful puree soup from this useful plant.

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Product benefits

The Central Asian dish will not only be tasty, but also very healthy, since spinach contains vitamins A, K, C, E, H, calcium, phosphorus, manganese and selenium.

When consumed daily, the body is saturated with all useful substances.

Due to its high iron content, spinach is recommended for iron deficiency anemia.

Beneficial amino acid compounds help cleanse the body of harmful substances.

Frozen vegetable dish

Brief information

• calorie content - 768 kcal (in one serving 256 kcal);
• proteins – 21;
• fats – 64.5;
• carbohydrates – 26.4.

Difficulty level- average.

Cooking time- 40 minutes.

Cooking method- cooking, stewing.

Number of servings – 3.

Ingredients

• 200-250 g spinach;
• 1 medium onion;
• 2 cloves of garlic;
• half a liter of chicken broth (beef broth is possible);
• one tablespoon of olive oil;
• salt and ground black pepper to taste.

We will use croutons for decoration.(you can make it yourself from leftover white bread) and greens.

Inventory

To successfully make and serve creamed spinach soup, you need a sharp knife for peeling and chopping vegetables, a cutting board, a colander, a small pan (preferably non-stick), a blender and, of course, plates and spoons for serving.

Everyone knows about the benefits of pureed soups from all kinds of vegetables, so the proposed recipes for delicious dishes from (with,), or.

For our culinary masterpiece we will use frozen product. Certainly, It’s better to cook from those leaves that were frozen at home. But if you don’t have any, you can buy spinach at the store. When choosing, you should pay attention to the freezing date - naturally, the fresher the better.

Important! The shelf life of the frozen product is only 4 months.

The color of the leaves is also of great importance: they should be a rich green color, without brown spots. Also, there should not be a huge layer of ice on the frozen surface: this indicates improper storage.

When choosing fresh spinach, the color of the leaf blade (bright green) is also important., the absence of black and brown spots and the thickness of the stem.

Leaves with a stem that is too thick may taste slightly bitter because this indicates that the vegetable is overripe.

When preparing puree soup, spinach should be defrosted in advance by placing it first in the refrigerator, and only then on the kitchen table.

So you avoid a sudden temperature rise and do not damage the structure(effect of mushy leaves). Defrosting using a microwave or hot water will also have this effect.

In preparing this soup it is important to choose and prepare spinach correctly, after which the work will go more intensively.

Take note of the recipes for pureed soups for weight loss - this or from.

Recipe

How to make creamy frozen spinach soup, watch the video:

Varieties

This is far from the only recipe for creamy spinach soup. Cooks find a special charm in this first dish and therefore they quite often experiment with new and new ingredients.

For example, puree soup with spinach and cream is quite tasty and nutritious.

It is prepared using the same technology, only after grinding the main products in a blender, 70 g of heavy cream is poured into the pan (33% is ideal). The resulting mass is brought to a temperature of 80 degrees.

Important! If you overheat spinach soup, the cream will curdle and you will end up with a lumpy mixture instead of a smooth creamy texture. Therefore, it is very important to turn off the stove when the first air bubbles appear on the surface.

In addition to frozen, you can use fresh spinach as the main ingredient. Then, before sending the leaves to the fried vegetables, you need to thoroughly rinse and chop it. One condition - Fresh leaves will take a little longer to cook(about 10-12 minutes).

Very tasty puree soups are made from (with), from.

“Tenderness” from fresh fruit

Energy value of the dish:

• calorie content - 304 kcal (per serving);
• proteins – 46;
• fats – 54;
• carbohydrates – 87.

Difficulty level- average.

Cooking time- 40 minutes.

Cooking method- cooking, stewing.

Number of servings – 3.

To prepare you will need:

• one and a half liters of water;
• 200 g fresh spinach;
• 2 onions;
• 0.5 kg of new potatoes;
• 4 cloves of garlic;
• 2 tablespoons olive oil;
• 200 g processed cheese;
• half a zucchini;
• salt and pepper to taste.

Cooking method:

1. Peel the potatoes and boil them until tender.
2. After this, cut the zucchini into small cubes and place in the pan with the root vegetable. It takes about 7 minutes to cook.
3. Fry onions and carrots in a frying pan with olive oil. First cut the onion into pieces, grate the carrots on a fine grater. At the end of frying, add chopped garlic. It takes about 10 minutes to sauté vegetables.
4. Transfer the contents of the frying pan to the stewed potatoes and zucchini.
5. Thoroughly washed spinach (whole leaves) also goes into the pan with the vegetable mixture.
6. After 10 minutes, you can add processed cheese (for 10 minutes).
7. Grind the contents in a blender and serve with sprigs of rosemary and grated Parmesan.

The preparation of fresh spinach puree soup is shown in the video:

Some gourmets add grated ginger, lemon juice and all kinds of spices - coriander, basil, fennel - for a tart taste. Puree soup is an excellent base for all kinds of culinary experiments., so you can safely make your own version of the dish.

What to serve with?

The creamy soup is most often served with croutons or croutons, sprinkled generously with herbs. Some people season it with sour cream.

Cooks all over the world also practice serving the first course of spinach with steamed vegetables: they decorate it with pieces of mushrooms, eggplant, zucchini, and bell pepper.

For an unusual taste and increased calorie content, golden “splashes” of olive oil and pieces of delicious fried bacon are used as a serving method.

Spinach is a very colorful, attractive and healthy leaf vegetable. According to its chemical composition and benefits it is not inferior to fruits such as orange and lemon.

At first glance, the range of dishes with spinach is limited. But once you make puree soup at least once, you will immediately change your mind. The creamy texture and unusual taste are combined with many spices, vegetables and even meat. Having several bags of these magical leaves in the freezer, you can prepare completely different and unique dishes every day.

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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 argue that spinach must be included in the daily diet of children and adults, 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 heavy cream to the cheese; it is better to replace them with sour cream. If meat is added to the first course, boiled chicken breast is the ideal option. 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 are 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 a vitamin salad of fresh vegetables (cucumbers and tomatoes), seasoned with vegetable or olive oil. Another side dish option is a hard-boiled or soft-boiled chicken egg.

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 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 as a side dish sandwiches with boiled meat or toast from dried 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 the green vegetable is not thawed. 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 does not go well with white cabbage, so it is 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 healthiest foods, 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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Spinach puree soup is rightfully considered the king of healthy soups. Spinach leaves contain a complex of microelements and vitamins beneficial for the body, which are preserved even after exposure to temperature.

Creamy spinach soup has a subtle, delicate and delicate taste, which is an excellent base for a wide variety of seasonings and spices. In combination with various spices, spinach puree soup will delight you with new taste sensations every time with constant benefits for the body.

Of course, in order to prepare the soup while preserving the maximum beneficial properties of spinach, the cooking time should be minimal and the temperature effect should be short-lived, but these factors can only be added to the long list of advantages of this soup - it is prepared in a matter of minutes.

Are you ready to get a boost of energy and vitamins?! Then let's get started.

Prepare the ingredients according to the list.

You will also need a liter of vegetable broth. You can use commercial stock, frozen stock, or even a stock cube, but I like to use freshly made light vegetable stock.

For the broth, I measure out 1-1.5 liters of water and add some vegetables and herbs that I always have on hand. Today it is 1 carrot, a little celery and parsnip root, parsley stalks, 2-3 bay leaves, a little allspice, a pinch of salt. Vegetables should be cut into small pieces and added to water along with spices. Bring water to a boil, reduce heat and cook for 12–15 minutes.

Cut the onion into thin half rings.

Cut the potatoes into thin slices. Adding a small amount of potatoes makes the soup creamy and thick, and slicing it thin makes it a lot quicker to cook.

Heat 1-2 tablespoons of vegetable oil over medium heat. Add the onion cut into half rings, a pinch of salt and ground black pepper and, stirring, fry for 1-2 minutes.

When the onion is lightly fried and soft, add the potato slices and a pinch of salt and pepper. Stirring, fry everything together for a few more minutes until the potatoes are ready.

Meanwhile, rinse the spinach leaves thoroughly.

Once the potato slices are soft and break apart easily, add the spinach leaves to the pan.

Cover the pot with a lid, pressing the spinach down firmly as needed. Simmer over medium heat for 1-2 minutes until the spinach is tender.

As soon as the spinach begins to shrink in volume, pour the hot broth into the pan. To preserve maximum benefits, avoid sudden temperature changes. If you use frozen or prepared broth, boil it first. Add just enough broth to cover the spinach leaves.

Bring the soup to a boil, simmer for 1 minute, turn off the heat and puree until smooth. Add salt, ground black pepper, grated nutmeg and lemon juice to taste.

To help balance out the flavors, add a pinch of salt and ground black pepper at the end of cooking each time you add ingredients during cooking.

Serve creamy spinach soup with sour cream or cream, garnished with fresh herb leaves and lemon zest.

Cream soup can be prepared with fresh spinach or frozen. There are several recipes for healthy spinach soups that are easy to prepare, contain a minimum of calories and are very tasty.

RECIPE FOR CLASSIC SPINACH SOUP PUREE

What do you need:
400 g frozen spinach
350 ml chicken broth
1 potato
1 onion
5 cloves garlic
3 cm ginger root
3 tbsp. olive oil
1 tsp lemon juice
salt, pepper - to taste

How to make spinach cream soup:

1. Chop the garlic, onions and ginger. Heat the olive oil in a saucepan and add the chopped ingredients, fry for 3-4 minutes, during which time the vegetables will become soft.

2. Place the spinach in the pan and add fresh lemon juice. After a few minutes, pour the chicken broth into the pan, add the potatoes cut into strips or cubes, bring to a boil, reduce the heat and cook the soup for 8 minutes.

3. Pour the hot contents of the pan into a blender and grind until smooth puree, which is immediately returned to the pan. Add salt and pepper to taste, bring to a boil again. Before serving, the finished soup can be sprinkled with parsley or cilantro.

RECIPE FOR MILK PUREE SOUP WITH SPINACH

Photo: thinkstockphotos.com This recipe uses milk instead of broth. The soup turns out very tender, suitable for baby food.

What do you need:
half a bunch of fresh spinach
600 ml milk
400 ml water
2 onions
30 g butter
crackers

How to make creamy milk soup with spinach:

1. Wash fresh spinach and chop finely.

2. Peel the onion, chop finely, fry in vegetable oil until transparent in a saucepan with a thick bottom. Add diced potatoes and fry together for 5 minutes.

3. Pour water into the vegetables, bring to a boil, add spinach and cook for another 15 minutes. After this, beat the soup with a blender, bring to a boil again and simmer over low heat for 7 minutes.

4. Serve the finished spinach cream soup with white croutons.

RECIPE FOR HUNGARIAN SPINACH PUREE SOUP

Photo: thinkstockphotos.com Hungarian soup is prepared with cream and served with bacon, so it turns out very satisfying.

What do you need:
500 g spinach
250 ml cream
150 g bacon
40 g butter
2 boiled eggs
2 onions
3 tbsp. flour
pepper, salt - to taste

How to make Hungarian spinach cream soup:

1. Boil spinach until soft, puree using a blender.

2. Peel the onion, chop, fry in butter, add flour. Stir and add these ingredients to the spinach puree. Bring to a boil, cook until thick. Then add salt and pepper to the soup.

3. Pour the cream into the pan, simmer the soup over low heat for 5 minutes, without bringing to a boil.

4. Fry bacon slices in a dry frying pan, cut eggs into slices.

5. Serve the finished Hungarian soup with bacon and eggs.

Professional chefs Konstantin Ivlev and Yuri Rozhkov from “Ask the Chef” prepared their own version of spinach soup for us. It turned out to be heartfelt. Watch the video recipe!