Spinach soup is a comforting dish that brings warmth and nourishment to your table with every spoonful. Packed with nutrients and flavor, this recipe is not only simple to make but also allows you to take advantage of the wholesome goodness of spinach and fresh vegetables. Whether you enjoy it as a light lunch or a starter for dinner, spinach soup is a delightful addition to any meal.
Why We Love This Spinach Soup Recipe
This spinach soup recipe stands out for its delicious balance of flavors, ease of preparation, and health benefits. The combination of sautéed vegetables enhances the natural taste of the spinach, while the addition of rice makes it a satisfying dish that is filling yet light. Plus, you have the option to add a splash of cream for extra richness, or you can opt for the Bulgarian Zastroika method, which creates a creamy texture without the use of cream. It’s an excellent way to sneak in some greens while enjoying a savory, hearty meal.
Ingredients about Spinach Soup Recipe
- 2 tablespoons olive oil
- 1 onion, finely diced
- 2 celery ribs, finely diced
- 2 medium carrots, finely diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 300 grams frozen spinach, thawed (bag of frozen chopped spinach)
- Salt, to taste
- 1/2 cup jasmine rice, rinsed
- 1/2 cup tomato sauce (plain, containing only tomatoes, salt, and basil)
- 8 cups vegetable broth (unsalted)
- 1/4 cup cream (optional) – I used 15% MF
How to Make Spinach Soup Recipe Directions
To begin, it’s important to prepare your spinach properly. If you have chosen to use frozen spinach, make sure it’s fully thawed before cooking. You can do this by placing it in the fridge overnight or leaving it on the counter for about an hour until it softens.
Next, heat the olive oil in a large pot over medium-high heat. Once the oil is hot, toss in the finely diced onion, carrots, celery, and minced garlic. Sauté these vegetables for a few minutes until they become translucent and fragrant, which will help build a flavorful base for your soup.
After the vegetables soften, stir in the tomato paste and cook for a minute more. This will deepen the flavor of your soup. Now, add the thawed spinach to the pot and give everything a good stir. Let it all cook together for another few minutes, allowing the spinach to blend with the other vegetables.
At this point, it’s time to season. Sprinkle in a good pinch of salt and add the rinsed jasmine rice. Remember, salt is essential for enhancing flavors, so it’s best to start with a teaspoon and adjust later to your preference. A soup that lacks sufficient seasoning can end up tasting bland, so taste as you go.
Next, pour in the tomato sauce, filling your pot with vibrant color and additional taste. Then, add the 8 cups of unsalted vegetable broth, bringing your mixture to a boil. Once boiling, reduce the heat to medium-low and semi-cover the pot with a lid, leaving a small opening for steam to escape.
Let everything simmer on medium-low heat for about 20 minutes or until the rice is fully cooked and tender. When ready, remove the pot from heat. If you want to add cream, pour in a splash for a velvety finish before serving up your delightful spinach soup. Alternatively, for a traditional Bulgarian twist, you can try the Zastroika method by whisking an egg yolk with some milk or plain yogurt in a separate bowl. Slowly incorporate a ladle of the hot soup broth into the egg mixture while whisking, and then blend it all back into the soup for a creamy texture without cream.
How to Serve Spinach Soup Recipe
Serving spinach soup is a delightful experience. Begin by ladling the vibrant green soup into your favorite bowls. You can garnish it a few different ways to enhance its presentation. A drizzle of cream on top adds a nice finishing touch, giving guests an appealing view. If you want to add a bit of texture and flavor, consider topping your soup with crispy croutons or sprinkle some freshly cracked black pepper or a dash of red pepper flakes for a kick.
Pair your spinach soup with crusty bread or a light salad for a well-rounded meal. The soup is perfect for a cozy night in, or as a starter at a dinner gathering. No matter how you choose to serve it, spinach soup is sure to be a crowd-pleaser.
Expert Tips: Spinach Soup Recipe
When making your spinach soup, there are a few expert tips to keep in mind for achieving the best results.
- Fresh vs. Frozen Spinach: While frozen spinach is convenient, you can replace it with fresh spinach if you prefer. If using fresh, aim for about 10-12 cups of raw spinach, as it wilts down significantly when cooked.
- Adjusting Consistency: If you like your soup thinner, simply add more broth. For a thicker soup, let it simmer uncovered for a few minutes to allow some liquid to evaporate.
- Experiment with Seasoning: Beyond salt, you can play with other herbs and spices to elevate the flavor profile. A pinch of nutmeg or some dried herbs can add wonderful depth to your soup.
- Blending Options: If you enjoy a creamier soup, use an immersion blender to puree a portion of it directly in the pot. Alternatively, carefully transfer some soup to a blender and pulse it until smooth before mixing it back in.
- Add Protein: For a heartier meal, consider incorporating some cooked chicken, tofu, or beans to increase the nutritional value and stay fuller for longer.
How to Store Spinach Soup Recipe
Storing spinach soup is easy and convenient, making it a great option for meal prep. Once the soup has cooled to room temperature, transfer it into airtight containers. You can store your spinach soup in the refrigerator for up to 4-5 days.
If you’d like to keep it longer, consider freezing the soup. Pour it into freezer-safe containers, leaving some space at the top as the soup may expand while freezing. It can be frozen for up to 3 months. When you’re ready to enjoy it, simply thaw it in the fridge overnight and reheat on the stove until warmed through.
Variation of Spinach Soup Recipe
There are numerous ways to customize your spinach soup to cater to personal taste preferences or dietary restrictions. Here are a few ideas:
- Vegetable Variations: Feel free to mix in other vegetables like zucchini, potatoes, or bell peppers. Just make sure to adjust cooking times as different vegetables may require different lengths of time to cook fully.
- Spices and Herbes: Add hints of different spices to transform the flavor. A sprinkle of cumin or curry powder can give a delightful twist. Fresh herbs like basil or parsley can provide freshness and brightness.
- Dairy-Free Options: For a vegan version, skip the cream or use a plant-based alternative. Coconut milk can add a lovely sweetness and creaminess to the soup.
- Grains or Legumes: Switch jasmine rice for other grains like quinoa or barley for a different texture and flavor profile. Additionally, you could add some lentils for extra protein.
FAQ
What is spinach soup?
Spinach soup is a flavorful and nutritious dish made primarily with spinach and vegetables like onions, carrots, and celery, simmered in broth. It’s rich in vitamins and is often enjoyed warm.
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach instead of frozen. You will need about 10-12 cups of raw spinach, as it will wilt down significantly during cooking.
How long does spinach soup last in the fridge?
When stored in airtight containers, spinach soup can last for 4-5 days in the fridge.
Can I freeze spinach soup?
Yes, spinach soup freezes well. Pour it into freezer-safe containers and it can last in the freezer for up to 3 months.
What can I add to spinach soup for extra flavor?
You can add various spices, fresh herbs, or other vegetables to enhance the flavor. A splash of lemon juice at the end can also brighten the soup’s taste.
Enjoy making your spinach soup! It’s a nourishing and satisfying dish that you can adapt to your taste. Bon appétit!
Spinach Soup
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 ribs celery, finely diced
- 2 medium carrots, finely diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 300 grams frozen spinach, thawed A bag of frozen chopped spinach
- 1 teaspoon salt, to taste
- 1/2 cup jasmine rice, rinsed
- 1/2 cup tomato sauce Plain, containing only tomatoes, salt, and basil
- 8 cups vegetable broth, unsalted
- 1/4 cup cream, optional Used 15% MF
Instructions
Preparation
- If using frozen spinach, ensure it's fully thawed before cooking.
- Heat olive oil in a large pot over medium-high heat.
- Add diced onion, carrots, celery, and minced garlic. Sauté until translucent and fragrant.
- Stir in tomato paste and cook for an additional minute to deepen the flavor.
- Add thawed spinach and stir well, cooking for a few more minutes.
- Season with salt, then add rinsed jasmine rice.
- Pour in tomato sauce and vegetable broth, bringing the mixture to a boil.
- Reduce heat to medium-low, semi-cover the pot, and let it simmer for about 20 minutes or until rice is tender.
- Remove from heat and stir in cream if desired, or employ the Zastroika method for a creamy texture without cream.
Serving
- Ladle the soup into bowls and garnish with a drizzle of cream, or top with croutons, freshly cracked black pepper, or red pepper flakes.
- Serve with crusty bread or a light salad for a complete meal.
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