Having prepared a little spinach leaves in the season, you can provide yourself with delicious and incredibly useful soups for the entire coming autumn and winter. Greenery after freezing retains the lion's share of its benefits, and in the company of other vegetables, which, incidentally, can also be frozen, turns into a full-fledged vitamin complex.
Frozen spinach puree soup
Ingredients:
- broccoli - 350 g;
- spinach frozen - 260 g;
- potatoes - 460 g;
- cloves of garlic - 4 pcs .;
- onion - 80 g;
- ground cumin, coriander, turmeric - 1 tsp each;
- 2-3 cm piece of ginger root;
- vegetable broth - 1.6 liters;
- juice 2 lemons;
- greens onions and cilantro - for filing;
- boiled chickpeas - 400 g.
Preparation
Directly in the dishes in which you intend to boil the soup, heat up a drop of olive oil and use it to dress the onion. To the transparent onion slices, add the garlic, ginger and spices to the pasta. Defrost the spinach and divide the broccoli into inflorescences. Divide the potato tubers into small cubes. Put the cooked vegetables in the onion roast and continue cooking for another 5 minutes. Pour the contents of the pan with vegetable broth, put the chickpeas and mix well. After 20 minutes, beat the soup with a dip blender, season with lemon juice and serve with herbs.
Cream of spinach soup with cream
Ingredients:
- olive oil - 35 ml;
- shallots - 65 g;
- butter - 15 g;
- laurel leaves - 2 pieces;
- chicken broth - 850 ml;
- spinach frozen - 280 g;
- cloves of garlic - 4 pcs .;
- green peas - 170 g;
- cream - 240 ml;
- lemon peel - 1 teaspoon.
Preparation
Preheat both kinds of butter in a saucepan and save garbage with shallots. To fry add laurel leaves, spinach (you can directly frozen) and peas. When the spinach withers, and the excess moisture evaporates, remove the laurel leaves, transfer the vegetables to a saucepan and pour the broth. After boiling the broth, whip the contents of the pan to a creamy consistency. Cream warm with lemon zest and season with their soup.
Soup with spinach and egg
Ingredients:
- onion - 120 g;
- cloves of garlic - 4 pcs .;
- green asparagus - 430 g;
- potatoes - 2 tubers;
- broth (chicken, vegetable) - 1,2 l;
- spinach frozen - 210 g;
- eggs - 4 pieces;
- a handful of dill greens;
- toast to serve.
Preparation
Pieces of onions, let on a drop of oil along with garlic. Defrost the spinach and put it to the roast. Put everything in a pan, then put the potato cubes, pieces of asparagus and fill it with broth. After boiling the liquid, reduce heat and simmer the soup from the frozen spinach until all the vegetables soften.
Boil the poached eggs. Remove the soup from the fire and generously season with greens of dill. Serve with eggs and croutons.
Soup with spinach and chicken
Ingredients:
- onion - 45 g;
- sweet pepper - 70 g;
- stalks of celery - 90 g;
- olive oil - 25 ml;
- cloves of garlic - 2 pcs .;
- leaves of frozen spinach - 280 g;
- chicken breast - 650 g;
- Dried parsley, basil, dill - a pinch.
Preparation
Before you prepare the spinach soup, pour the chicken with 1.5 liters of water and place on the fire. Cook the broth for about an hour and a half, not forgetting from time to time to remove noise from the surface. Finish the broth and divide the chicken from the bones.
Heat some oil in a separate saucepan and save on it a vegetable base for soup: onions, celery, sweet peppers and a little garlic. Pour the vegetables with broth, add chicken and dried herbs. Cook soup for 15-20 minutes more so that the broth is saturated with the aroma of vegetables, and after cooking leave the dish covered with a lid for a similar period of time.