Creamy spinach soup, 7 first course recipes

3 servings

20 minutes

31.2 kcal

5/5 (1)

Cream of spinach soup

Ingredients

Step-by-step preparation

Video recipe

All of us, in pursuit of health and a beautiful figure, do not always resort to simple and cheap ways to achieve our goals. But sometimes it’s enough just to want every meal to be filled with the required amount of vitamins and minerals. This can be achieved by using, for example, more herbs and fresh vegetables for cooking. It’s precisely one of these recipes that I want to tell you about today. We will try to prepare fresh spinach puree soup with you according to a very simple recipe.

Preparation

To begin with, we offer a simple and tasty option - creamy spinach soup with cream, it came to us from Mediterranean cuisine.

Use a thick bottom pan to prepare the soup. Place butter in it and set over low heat.

Cut the peeled and washed onions into small cubes. Place in melted butter.

Stirring, simmer the onion until transparent.

Wash the peeled potatoes and cut them into cubes or strips and place them in a saucepan.

Pour in 500 ml of water to completely cover the potatoes.

Bring to a boil and let the potatoes cook over medium heat until tender.

Rinse the spinach under running water, cut off the stems, chop the leaves and place in a saucepan.

Cook the soup for another 5 minutes. During this time, chop the peeled and washed garlic cloves and add them to the pan. Add salt and pepper to your taste. Now use a blender to puree the resulting mass.

Pour in the cream, stir and bring the mixture to a boil over low heat. As soon as the first bubbles appear, turn off the heat.

Serve the finished cream soup hot, garnished with sprigs of fresh herbs.

Frozen spinach soup with chicken broth and beans

A hearty and healthy dish is soup cooked with spinach and beans. This lunch will surely please everyone who decides to try it. True, in order for the soup to cook faster, it is better to soak the beans in cold water the evening before or use canned ones.

Ingredients:

120 grams of spinach (frozen);
sprig of rosemary;
onion head;
6 cloves of garlic;
400 grams of beans (canned);
one stalk of celery;
1 liter of chicken broth;
half a lemon;
spices and salt.

↑ Delicious puree soup with green peas and eggs

This version of spinach puree soup amazingly combines bright color, low calorie content, delicate taste, pleasant creamy consistency and great benefits. You can cook it with both young and frozen green peas.

Ingredients

green peas – 400 g;
spinach – 200 g;
onion – 1 pc.;
garlic cloves – 2 pcs.;
lemon – 1 pc.;
butter – 30 g;
water or vegetable broth – 400 ml;
eggs – 2 pcs.;
fresh mint leaves – 3-4 pcs.;
salt - to taste.

Preparation

Wash the peeled onion and garlic. Cut the onion into small cubes, chop the garlic cloves using a crusher or a knife.
Using a fine grater, grate the zest from one lemon.
If you don't have time, you can cook soup in water. But it’s better to use vegetable broth made from onions, carrots and celery stalks; this will give the finished dish a special taste and aroma.
Melt the butter in a frying pan and fry the onion cubes in it until transparent.
Add garlic, peas and spinach to the pan and stir. Pour in 1 cup of broth or water and simmer for 15 minutes, covered, until the peas are soft.
Add lemon zest, chopped mint leaves to the resulting mass and squeeze the juice from half a lemon. Add salt to taste and puree everything with an immersion blender. You can leave a few peas whole to decorate the soup when serving.
Boil, cool and peel the eggs. They can be finely chopped and added to the resulting soup, but it will be prettier if you put half an egg in serving bowls.
A beautiful rich creamy spinach and pea soup is ready. If you wish, when serving, you can add a spoonful of sour cream or Greek yogurt to the plate.

How to make pureed soup with spinach - 15 varieties

Spinach soup with Norwegian salmon
Spinach and champignon puree soup
Spinach soup with chicken broth
Spinach puree soup with vegetable broth
Puree soup with spinach and watercress
Vegetarian spinach soup
Puree soup with nutmeg
Spinach soup with cream
Puree soup with spinach in meat broth
Broccoli and spinach puree soup
Simple creamy spinach soup
Spinach soup for children
Creamy soup
Summer Spinach and Zucchini Soup
Avocado and spinach soup

↑ Appetizing creamy spinach soup with vegetables

To prepare it, use only vegetables; the dish is ideal for a Lenten menu. If you wish, you can replace potatoes and celery with cabbage, zucchini, and broccoli.

Ingredients

spinach – 150 g;
carrot – 1 pc.;
onion – 1 pc.;
celery – 150 g;
potatoes – 2 pcs.;
garlic cloves – 3 pcs.;
vegetable oil – 2 tbsp. l.;
water – 600 ml;
salt and pepper - to taste;
parsley – 6-8 sprigs.

Preparation

Cut the peeled and washed carrots and potatoes into small random slices. Place in a saucepan, add water and bring to a boil. Now reduce the heat and cook until the vegetables are done.
Wash the peeled onion and garlic. Cut the onion into small cubes, chop the garlic using a knife or crush.
Heat the oil in a frying pan and fry the onion until golden. Add garlic, washed and chopped spinach and celery there. Pour in half a glass of the broth in which the potatoes and carrots are cooked, stir, cover and simmer over low heat for 8-10 minutes.
Place the contents of the frying pan into the pan, add pepper and salt and sprigs of fresh parsley to taste. Using a blender, puree everything together.
Vegetable soup is ready. Pour into serving bowls and garnish with a couple of spinach leaves.

Creamy soup

If you use low-fat 10% cream in this recipe, it can be used as a snack during a diet.

Ingredients:

Spinach – 150 g
Cream – 1 glass
Potatoes – 4 pcs.
Onion – 2 pcs.
Butter – 50 g
Dill – 50 g
Dried dill

Preparation:

Peel the onion and potatoes and cut them into cubes. Heat the butter in a saucepan and add the onions.

Fry until soft. Now add the potatoes to the onions. Leave the potatoes for 2-3 minutes.

Pour boiling water over the vegetable mixture and cook until the potatoes are soft. When the potatoes are soft, add the spinach to the pan.

Cook the soup for another 5 minutes, then add salt, pepper and fresh herbs and garlic. Place the cream on low heat.

Meanwhile, blend the soup with a blender until smooth. Mix the cream and puree, put it on the fire, and let it boil.

Turn off the fire. Serve with white bread.

Bon appetit.

↑ Frozen spinach puree soup with chicken

If you need a wholesome, healthy and not too high-calorie family dinner, then please your household with broccoli, spinach and chicken breast soup. This soup can also be prepared out of season using frozen spinach and broccoli.

Ingredients

chicken breast – 300 g;
broccoli – 300 g;
spinach – 200 g;
onion – 1 pc.;
garlic cloves – 2-3 pcs.;
butter – 30-40 g;
broth – 700 ml;
ground nutmeg, salt and pepper - to taste.

Preparation

Rinse the chicken and cook it until done.
Take out frozen spinach briquettes in advance so that it thaws a little at room temperature.
Wash and chop the broccoli as desired.
Wash the peeled onions and garlic. Cut the onion into cubes and garlic into slices.
Heat the butter in a saucepan and sauté the onion and garlic in it for 3-4 minutes.
Add broccoli to the pan, pour in 300-350 ml of chicken broth, add salt and simmer covered for 6-7 minutes.
Pierce the thickest part of the broccoli with a toothpick; if it is soft, then add spinach, pieces of meat, nutmeg and pepper. Pour in the remaining broth, mix everything well, bring to a boil and simmer over low heat for 5 minutes.
Using an immersion blender, puree the resulting mixture.
To serve, garnish the pretty green soup in portioned bowls with basil leaves and add a spoonful of sour cream.

Vegetarian spinach soup

Despite the limited range of products that vegetarians are allowed to eat, this lean cuisine is very diverse. Moreover, it is very useful for many patients in the cardiology department to become vegetarians, because such food is devoid of fat and heavy animal proteins.

Ingredients:

Onion – 1 pc.
Garlic – 3 teeth.
Spinach – 300 g
Pine nuts – 100 g
Suluguni cheese – 100 g
Nutmeg
Cream

Preparation:

Roast the pine nuts until cooked and shiny. Peel the onion and garlic and cut into arbitrary cubes.

Fry half the onion and garlic in a saucepan with a little oil and nutmeg.

Combine spinach, salt, pepper, pine nuts, onion, garlic and blend with a blender. Transfer the resulting puree into a frying pan and pour in cream.

Boil the soup a little, add salt and pepper. Fry suluguni cheese without oil to decorate the soup.

Separate the remaining onion into feathers and roll in flour. Place the battered onion in hot oil.

Place onion and cheese on a plate of soup

↑ Green cream soup with nettle, sorrel and spinach

This soup is truly spring, its best time is when young greens are just starting to appear (the more of them, the healthier and tastier the dish). Freeze nettles, sorrel and spinach for the winter, delight your family with vitamin soup even on frosty days.

Ingredients

spinach – 100 g;
young nettle – 100 g;
sorrel – 100 g;
potatoes – 1-2 pcs.;
onion – 1 pc.;
garlic cloves – 1-2 pcs.;
vegetable broth – 1 l;
ground nutmeg, salt and pepper - to taste;
dill, parsley and basil - 2-3 sprigs each;
vegetable oil – 2 tbsp. l.

Preparation

Wash the sorrel, nettle and spinach thoroughly, then scald with boiling water.
Wash the peeled onion and garlic. Cut the onion into cubes and the garlic cloves into thin slices.
Cut the peeled and washed potatoes as desired.
Melt the butter in a saucepan and fry the onion and garlic in it for about 3-4 minutes.
Pour the broth into the saucepan and let it boil. Place the potatoes into the boiling broth and cook for 15 minutes, covered.
When the potatoes are soft, add spinach, nettles and sorrel. Salt, pepper, throw in a pinch of nutmeg. Stir and cook for another 2-3 minutes.
During this time, rinse the greens under running water and cut them randomly. Transfer it to the soup and puree everything together with a blender.
We recommend crumbling feta cheese into the soup when serving.

Puree soup with spinach in meat broth

Spinach soup is an easy way to surprise your household with something truly interesting and tasty.

Ingredients:

Meat broth – 1 l
Spinach – 200 g
Arugula – 100 g
Lettuce – 1 bunch.
Potatoes – 2 pcs.
Onions – 2 pcs.
Garlic – 5 teeth.

Preparation:

Peel the vegetables and cut into small pieces. In a saucepan with thick walls, pour a little oil.

Fry garlic and onions on it. After the onion has become soft, pour it with hot meat broth.

Bring the soup to a boil and add the chopped potatoes. Cook until done. Wash the greens and dry with paper towels.

Add the greens to the soup and cook for another 5 minutes. Now add salt and pepper to the soup, turn off the heat and cover with a lid.

Now immerse the blender in the soup and grind until smooth.

↑ Recipe for creamy soup with mushrooms and spinach in a slow cooker

Serve a delicious, tender and healthy soup with spinach and mushrooms for lunch. In this recipe we use champignons, but you can use any other mushrooms. We suggest cooking in a slow cooker; if you don’t have such an assistant, take an ordinary saucepan.

Ingredients

champignons – 300 g;
spinach – 150 g;
onion – 1 pc.;
butter – 15-20 g;
vegetable oil – 1 tbsp. l.;
water – 500-600 ml;
cream – 150 ml;
pepper and salt - to taste.

Preparation

Wash the mushrooms and cut into slices.
Chop the peeled and washed onion.
Rinse the spinach under running water and chop as desired.
Place oil (vegetable and butter) into the multicooker. Using the “Fry” mode, fry the onion until transparent.
Add the mushrooms to the onion and fry everything together for another 3 minutes.
Pour water into the bowl, add spinach, close the multicooker lid and continue cooking in the “Cooking” or “Soup” mode for another 15 minutes.
At the end of the program, pepper, salt and grind the resulting mass into a puree in a blender bowl along with cream.
The soup is served hot, garnished in a portioned plate with spinach leaves, fried mushrooms and croutons.

Video recipe for delicious spinach cream soup

Here is another good option for a low-calorie spinach first course. His “company” includes mussels, which we have already cooked in shells (recipe here). This time, right in the shell, we add them to the soup:

Irina Polyanitsa My name is Irina, I am the owner and admin of the site, as well as the author of most of the recipes and articles. I love to cook simple and healthy delicacies. Certified gym instructor, personal trainer. She completed a course on nutrition and health at Stanford University, Stanford Introduction to Food and Health, as well as a course at Ludwig Maximilian University of Munich (LMU) Nutrition and Lifestyle in Pregnancy (about nutrition and lifestyle during pregnancy).

↑ Spinach cream soup with shrimp

In its lightness, color, taste and composition, this is a real spring soup. It perfectly combines two incredibly healthy foods - spinach and shrimp. As soon as the first greens appear, be sure to prepare such soups for health and enjoyment.

Ingredients

spinach – 400 g;
butter – 25-30 g;
onion – 1 pc.;
garlic cloves – 2-3 pcs.;
vegetable broth or water – 250 ml;
milk – 250 ml;
flour – 1 tbsp. l.;
shrimp – 200 g;
vegetable oil – 1-2 tbsp. l.;
salt, pepper and nutmeg - to taste;
sour cream - for serving.

Preparation

Immediately remove the shrimp to defrost (if you have them frozen).
Wash the peeled onions and garlic. Cut the onion into cubes and the garlic cloves into thin slices.
Heat the butter in a saucepan. Add onion and garlic, fry until soft. Now add flour and stir.
Place the washed and chopped spinach in a saucepan, pour in the broth and simmer under the lid over low heat for 5-6 minutes. Then pour in the milk, add salt to taste and cook for another 10-12 minutes.
During this time, peel the shrimp and fry them in a frying pan with heated vegetable oil for literally 30-40 seconds on each side. To give them more flavor, toss a minced garlic clove and a couple of rosemary sprigs into the oil.
Using a blender, puree the mixture in a saucepan, add pepper and nutmeg to your taste.
When serving, pour the soup into portioned bowls, place shrimp and a teaspoon of sour cream on top.

Vegetarian cream soup recipe for detox menu

A tasty and low-calorie green soup made from fresh or frozen leaves can be prepared 2-3 times a week. This dietary dish helps you quickly get back into shape after festive feasts.

Ingredients (for 4 servings):

200 g spinach;
700 ml vegetable broth;
1 onion;
1 clove of garlic;
1 potato;
1 tbsp. olive oil;
spices (pepper, salt to taste).

Diet dish

Cooking steps

Finely chop the onion and clove of garlic and simmer in a small amount of water.
Chop the greens, add them to the frying pan with the onion-garlic mixture, stir, and simmer over low heat for about 10 minutes.
Cut the potatoes into small cubes and cook over medium heat for 10 minutes. Then add the stewed vegetables and simmer for another 5 minutes.
Pour the soup into a blender bowl, add your favorite spices and olive oil, and blend until smooth.

Nutritionists include spinach on the list of foods with negative calories . There are fewer calories in the leaves than the body spends on digesting them. A dish prepared from a unique plant puts minimal stress on the digestive tract, restores the acid-base balance of the body, and promotes rapid weight loss. Another recipe for a dietary dish in the video:

↑ Cooking tips

You can add sophistication and sophistication to the taste of the soup by adding fresh mint leaves when serving. The dish will immediately acquire a refreshing aroma.
To make the soup more healthy, saute the vegetables not in butter, but in coconut or olive oil.
In any of the suggested recipes, you can use frozen spinach instead of fresh.
Unique spinach goes well with any food. You can experiment and prepare spinach puree soups with zucchini, leeks, nuts, meat, chicken, red lentils, bacon, cheese, seafood.
Creamy spinach soups are usually served with croutons or croutons and generously sprinkled with fresh herbs. Top with pieces of vegetables, slices of fried bacon or mushrooms.
Among the seasonings and spices that go best with spinach are ground nutmeg or ginger, all types of peppers, dried basil and oregano, thyme, cumin, and ground coriander.

Green borscht with spinach and sorrel

A real taste from distant childhood! An extremely healthy soup that can be prepared simply. But keep in mind that you cannot eat such a dish too often due to the composition of sorrel and spinach.

Ingredients:

Bulb
Carrot
Potatoes - 5 pcs.
Green bell pepper - 1 pc.
Eggs - 4 pcs.
Sour cream - 4 tbsp. l.
Spinach and sorrel (frozen can be used) - 150 g each

Preparation:

Cut the potatoes into cubes and place them in boiling water. Chop the onion, carrots and pepper, sauté and add to the broth. When the soup boils, add spinach. Beat the eggs. Add sorrel and eggs, let it boil and remove from heat. Serve with sour cream.

Soups with spinach (as well as with sorrel) should be consumed with caution by people with gastrointestinal diseases, cholelithiasis and high acidity.