Spinach Soup

Name: Spinach Soup with Mushrooms and Vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Italian cuisine
Ingredients: Spinach 2 bunches; Water 1.5 l; Champignons 150 g; Onion 2 (1 for the broth, 1 for frying); Carrot 1; Potato 1; Parsley 3-4 sprigs; Garlic 4-5 cloves; Butter 2 tbsp; Salt, black pepper to taste; Soup roots (parsley, parsnip, celery) optional

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1 h

Light vegetable soups are very often made with various greens added. Spinach soup combines a vegetable soup with spinach stewed in butter. In principle, you can even use lettuce leaves, sorrel, romaine and so on. In the season of young vegetables we cook by the same principle soup with young cabbage, using the green outer leaves of young heads.

Spinach, popularized largely by Popeye the Sailor, really is a very healthy garden plant. It is widely used in cooking: salads, all kinds of appetizers and even side dishes are made from it. It is also the main ingredient in many dishes, on its own or mixed with other leafy greens.

Spinach soup is cooked on any vegetable broth. In most recipes the spinach goes into the soup after a short heat treatment. The soup turns out especially well if you cut the spinach into “ribbons” and stew it in butter for a few minutes. The green leaf becomes soft and tender and gives the finished soup a pleasant tint. Less often the spinach leaves are added raw, and then spinach makes up the main part of the vegetables in the soup.

For the broth you can use the usual vegetables: potatoes, carrots, various root vegetables. The vegetables the broth was cooked with can be left in the soup, put into each bowl when serving, or not used at all. Alternatively, the vegetables can be puréed to make a vegetable cream soup that is quite thick. Since spinach has an almost neutral flavor, don’t add a lot of spices or salt.

For a tasty soup, it is better to use fresh leaves. In winter, frozen ones will do too; they are sold in supermarkets. By the way, you don’t even have to thaw them, as they thaw perfectly well in hot butter. You can add herbs to the soup, just not overly aromatic ones; parsley works well. Serve the soup hot only, so the butter doesn’t set.

Ingredients

2 servings

Spinach 2 bunches
Water 1.5 l
Champignons 150 g
Onion 2 (1 for the broth, 1 for frying)
Carrot 1
Potato 1
Parsley 3-4 sprigs
Garlic 4-5 cloves
Butter 2 tbsp
Salt, black pepper to taste
Soup roots (parsley, parsnip, celery) optional

Step-by-step recipe

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Ingredients and vegetable broth

To make spinach soup more varied, we decided to add champignons. The mushrooms hardly change the taste of the dish and add body. You can take more spinach; the soup will be tastier.

Prepare the spinach and champignons. Wash and sort the spinach, and snap off the leaf stems; they are tough and would be noticeable in the finished dish. Cut the spinach into wide strips or ribbons. If you use frozen spinach, there is no need to thaw it. Wash the champignons well. It is better to take small ones so they stay whole, or cut them in half at most.
Cook the vegetable broth. Pour 1.5 l of water into a pot. Peel the carrot and potato and cut them into large pieces. Do not peel the garlic cloves. Peel the onion and cut a cross into it. If you like, add soup roots: parsley, parsnip, celery. Add the vegetables to the water, bring to a boil and simmer the broth over low heat for 30 mins, until the vegetables are soft. Then take the vegetables out of the broth; you can keep them for serving the soup. Salt the broth and season with black pepper.

Spinach and mushroom soup

Fry the onion with the champignons. Peel the second onion and chop it finely. Melt the butter in a small frying pan and fry the onion over medium heat until it just begins to turn golden. Add the champignons and fry them with the onion for 3-4 mins over medium heat. During this time the champignons will soften and release liquid.
Stew the spinach with the mushrooms. Add the spinach to the mushrooms and stir. Cover the pan with a lid and stew everything over low heat for 10 mins. During this time the spinach will become soft and tint the butter slightly green.
Cook the soup. Add the entire contents of the pan to the boiling vegetable broth: the onion, champignons and spinach. Cook the spinach soup for another 5 mins over low heat; the spinach does not need longer, as it is already soft after stewing. The soup should not bubble, only simmer gently. Taste and add more pepper and salt if needed.

Serving

Ladle the soup into bowls. For serving you can use the vegetables from the broth: put pieces of carrot and potato and the garlic cloves into the bowls, if you like. Pour in the soup and sprinkle with parsley. Many people like to season the soup with freshly ground pepper; it adds a pleasant aroma.
Serve the vegetable spinach soup with champignons hot. Toasted bread goes great with it, or small bruschetta with mozzarella and tomatoes.

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Calories and macros

240 kcal

Serving ≈ 1030 g

Protein8 g14% of kcal
Fat12 g46% of kcal
Carbs23 g39% of kcal

100 g23 kcalProtein 0.8 gFat 1.2 gCarbs 2.2 g

Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.