Best 5 Fresh Spinach Soup Recipes

CREAMY BEAN SOUP WITH FRESH HERBS AND SPINACH

Steps:

• Heat 3 tablespoons olive oil in large pot over medium-high heat. Add onions and garlic and sauté until onions are golden, about 15 minutes. Add rosemary and stir 1 minute. Add all broth and beans. Bring soup to boil; reduce to medium-low and simmer until flavors blend, about 10 minutes.
• Working in batches, transfer soup to blender and puree until smooth; return to pot. Mix in spinach and sage; stir until spinach wilts, about 1 minute. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle each with Parmesan cheese and drizzle with extra-virgin olive oil, if desired.

PUREED SPINACH AND SWEET PEA SOUP WITH FRESH MINT CREAM

Steps:

• Saute onions in the butter in a large soup pot over high heat, stirring occasionally to prevent onions from sticking until they begin to soften about 10 minutes. Add garlic, lower the heat to medium and continue cooking for another 10 minutes until onions are translucent. Stir in spinach and saute until wilted about 5 minutes more. Add peas and the stock to the pot and bring to a boil over high heat. Lower the heat and simmer, uncovered, for 10 minutes. Remove soup from heat and allow to cool for a few minutes.
• Using a food processor puree soup in small batches (use a second bowl to pour puree in until all soup is pureed). Place puree back into pot, add cream and bring to simmer over low heat.
• To serve, ladle soup into 4 large bowls and top with about 3 tablespoons of the fresh mint cream.
• In a bowl, using a whisk, combine all ingredients until smooth.

FRESH SPINACH AND RAVIOLI SOUP

Steps:

• Bring vegetable broth to boil in a 3 1/2-4 qt stockpot, over high heat.
• Add ravioli; reduce to simmer; cook gently 4 minutes.
• Add diced canned tomatoes, sun-dried tomatoes, sweet onion and garlic; simmer gently additional 5 minutes.
• Add fresh baby spinach leaves, basil, oregano, cayenne; simmer until spinach is wilted.
• Season to taste with salt and freshly ground black pepper.
• Serve bowls and sprinkle with Freshly grated Parmesan Cheese.

LEMON TURKEY SOUP WITH FRESH SPINACH AND FARFALLE

Steps:

• Heat oil in heavy large pot over medium heat. Add onion and garlic and stir 1 minute. Add celery, carrots and red bell pepper and sauté until vegetables are tender, about 8 minutes. Add 8 cups broth and bring soup to a boil. Reduce heat to medium-low; simmer to blend flavors, about 20 minutes. Add pasta and simmer until pasta is tender, stirring occasionally, about 10 minutes.
• Mix turkey, lemon juice and lemon peel into soup. Add spinach. Simmer until spinach wilts but is still bright green, stirring occasionally, about 3 minutes. Thin soup with additional chicken broth, if desired. Season soup to taste with salt and pepper.
• Ladle soup into bowls. Serve, passing cheese spearately.

FRESH SPINACH SOUP

Steps:

• Cook, drain, and chop the spinach; set aside.
• Saute the mushrooms and scallions in the butter in a saucepan until tender.
• Whisk in the flour.
• Gradually add the chicken broth and mix well. Stir in the milk and mix well. Reduce heat. Cook until thickened, stirring constantly.
• Stir in the Swiss cheese, cream cheese, salt, and nutmeg. Add pepper to taste. Cook until the cheeses melt, stirring constantly.
• Add the cooked spinach and mix well. Cook just until heated through, stirring gently.