Spinach Soup
A nourishing and flavorful spinach soup that's simple to prepare and perfect as a light lunch or starter for dinner.
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.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Use fresh spinach (10-12 cups raw) instead of frozen if preferred. Adjust consistency by adding more broth or simmering uncovered. Consider blending for a creamier texture or adding proteins like chicken or beans for a heartier meal.