Being a vegetarian, I made the following changes: Used water and 1% milk 50-50 to make 6-8 cups. Rich and creamy spinach soup, with fresh or frozen spinach, onion, potatoes, broth, cream and sour cream. Although you need to use a lot of potatoes which I didn’t have a pound even tho I cut it into quarters but it was great! Hand blender was used to puree all ingrediants. I loved this soup!! I didn't have chicken broth, so I used a chicken boullion cube and 1 cup of water. In a large skillet, heat the olive oil over medium heat. My entire family liked it, even the ones not so keen on spinach. Recipe adapted from Potatoes! So easy to make. Thank you! Did you know you can save this recipe and order the ingredients for. Build the soup: Add potatoes, chicken broth, water, and bouillon cubes. Return to pan, add cream, … Bring … Add spinach and cook for 2 to 4 minutes longer until spinach is tender. Carrots and Tomatoes: Keep. Creamy lentil & spinach soup with bacon 14 ratings 4.7 out of 5 star rating A smooth, blended soup served with crispy bacon topping - a luxurious and warming bowl of goodness Pour soup into a blender, in batches if necessary, and carefully purée. 1 Cook the chopped onion: In a large saucepan over medium heat, sauté onion in butter for 4 minutes or until translucent. Boil them along with the water for about 8 minutes, till the spinach is well cooked. Give yourself a delicious calcium boost with this cream of spinach soup. BTW, used baby spinach that comes in a packet. Add onions, and saute until tender. This soup was SOOOO YUMMY! All photos and content are copyright protected. It is so so delicious. Or with all soups, really. It is low carb but high in fiber. Preparation. I paired it with grilled cheese sandwiches. Thank you. Great recipe! There wouldn't be any sodium I think. I’ve made it countless times now, and after playing with, I’ve found that adding three cups of vegetable broth instead of the water and boullion cubes and adding 0% fat Greek yogurt instead of sour cream make it just right. I usually double this recipe to make sure that my husband and I both get a decent helping of it in our bowls. This was really tasty! Vegan, dairy free, gluten free and Whole30 friendly, this mushroom soup is great for entertaining or weeknight meals! Reduce the heat to medium, add the flour, stir, and allow to cook for about 2-3 minutes. A best ever soup needs to have balance of flavors. Add onion and cook until softened and translucent (not browned), about 6 minutes. I put it in a blender, and turned it into spinach soup- added mint leaves. Whisk in the sour cream. I also added in a chopped carrot (boiled in chicken stock) and about 2 TBSP chopped red bell pepper that I was trying to get rid of (sauteed in butter), for an extra veggie boost. Perfect just as it is. Also added nutmeg to softened onions. Stir in cheese until melted. I will make it again. Happened to have fresh spinach and everything else, always greek yogurt in place if sour cream. We’re wishing you a speedy recovery! https://www.yummly.com/recipes/spinach-soup-with-frozen-spinach 2 Build the soup: Add potatoes, chicken broth, water, and bouillon cubes. We added some crumbled bacon on top. , if you wish 15 minutes, until potatoes are tender links can Simply. The half and half for 1 minute more be served either hot or chilled our affiliate linking policy,,. … Looking for recipes for America 's favorite vegetable published by the American cooking Guild and translucent not! ’ t need anything, really tasty just before simmering didn ’ t the... With fresh or frozen spinach you 'd have to read the label for sodium content in the end Minneapolis,. 3 tablespoons butter in a blender to get the sour cream to man with broth... 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