Spinach soup - 3 recipes for a tasty and healthy dish

Hello! Today I will tell you how to cook spinach soup. The dish will be not only tasty, but also useful - this plant is rich in protein (in its quantity it is second only to green peas and beans), vitamins A, B, C and E. Moreover, they are not destroyed during cooking or frying. I offer 3 options - with spinach, egg and noodles, as well as 2 recipes for mashed soups - with broccoli and cream and a hearty dish with chicken.

History reference. In Europe, they learned about spinach in the XI century - it was imported from Persia. It was believed that the plant has healing and properties, it was used not only in cooking, but also in folk medicine.

Spinach, Egg, and Vermicelli Soup

• Cooking time: 30 min.
• Servings Per Container: 4.

This is one of the easiest recipes. For satiety, put a little thin vermicelli in a soup with spinach and egg and season with unsweetened yogurt. Give it a try!

Ingredients for 1.5 L of Water:

• spinach - 200 g;
• eggs - 2 pcs.;
• natural yogurt without additives - 150 g;
• spider noodles - 50 g;
• butter - 50 g;
• salt, ground pepper (preferably red) - to taste.

Important! If you don’t have yogurt, take milk, cream, or sour cream. Dairy products are needed to neutralize the oxalic acid in spinach. If you eat fresh herbs, it is good, but after cooking it can harm the body.

How to cook spinach soup:

1. Boil hard-boiled eggs for at least 10 minutes, peel, cool and cut in half.
2. Wash the spinach, shake off the moisture, chop the leaves lightly.
3. Boil water, pour in vermicelli, cook for several minutes. See the pasta packaging for the exact cooking time.
4. Add greens and continue to simmer the soup for 2-3 minutes.
5. Melt the butter in a microwave or in a frying pan, combine with pepper and salt.Insert the mixture into the dish, mix well and remove from the burner.
6. Pour the first into plates, put half of the egg in each. They can not be cut in half, but finely chopped and sprinkled with them portions when serving.

Creamy spinach soup with cream and broccoli

• Cooking time: 40 min.
• Servings Per Container: 4.

This bright green, vitamin-rich soup is a great option for a healthy lunch at any time of the year. If you cook from frozen spinach, you do not need to defrost it - immediately put the greens in a pan.

Ingredients:

• broccoli - 1 small head of cabbage;
• spinach leaves - 20 pcs.;
• onions or shallots - 2 heads;
• water - 250 ml;
• cream - 100 ml;
• olive oil - 2 tbsp. l .;
• salt, pepper - to taste.

Operating procedure:

1. Disassemble broccoli for inflorescences, rinse and dry, cut onions in half rings or small cubes.
2. Warm the oil in a pan with thick walls, put the prepared vegetables there, sauté over medium heat for 4-5 minutes.
3. Add spinach (you can not grind it), pour in water and simmer as much.
4. Using a blender (it’s more convenient to work submersible), turn the mass into a homogeneous slurry so that the consistency is creamy.
5. Salt and pepper the soup, season with cream, bring to a boil, stirring constantly, and then turn off the stove.

Tip. To make the dish look beautiful, set aside several inflorescences of stewed broccoli and decorate with them portions when serving. You can also drip a little cream onto the surface of the cream soup, and then use the toothpick to turn droplets into patterns.

Chicken Soup

• Cooking time: 1 hour.
• Servings Per Container: 4-5.

If you belong to the category of meat eaters and do not imagine the first dish without pork, beef or poultry, this recipe is for you.

Ingredients:

• chicken - 200 g;
• potatoes - 2 tubers;
• spinach - 400 g;
• onion - 1 head;
• garlic - 1-2 cloves;
• water - 1.5 l;
• milk - 100 g;
• vegetable oil - for frying;
• salt, ground hot pepper - to taste.

Step by step recipe:

1. Put the chicken in the pan, fill with water, salt and cook until cooked. This will take about 25-30 minutes.
2. Remove the meat, cool and disassemble into fibers.
3. Add the diced potatoes to the chicken broth, wait for the boil and cook, reducing the heating force, for 15 minutes.
4. During this time, prepare the frying - fry the chopped onion in vegetable oil and the garlic passed through the press for 4-5 minutes.
5. Enter the vegetable mixture in the soup along with the spinach leaves, let it boil and remove from the burner.
6. Puree the mass, add salt, pepper, milk, heat over medium heat, stirring constantly, until the first bubbles appear on the surface.
7. Turn off the stove and pour the soup into plates, and sprinkle portions with chicken slices on top.

You can slightly modify the recipe - take turkey for the broth or cook it on pork or beef.