MUSHROOM-SPINACH SOUP WITH CINNAMON, CORIANDER AND CUMIN
This is a very hearty, chunky soup filled with bits of browned mushroom and silky baby spinach. A combination of sweet and savory spices - cinnamon, coriander and cumin - gives it a deep, earthy richness. For the most complex flavor, use several kinds of mushrooms and cook them until they are dark golden brown and well caramelized.
Provided by Melissa Clark
Categories soups and stews, appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat 3 tablespoons butter or oil in a large pot over medium-high heat. Add half the mushrooms and half the shallots; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are well browned, 10 to 12 minutes. Transfer mushrooms to a bowl and repeat with remaining butter, mushrooms and shallots.
- Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute.
- Stir in 5 cups water, the salt and the black pepper. Bring mixture to a simmer over medium heat and cook gently for 20 minutes. Stir in baby spinach and let cook until just wilted, 1 to 2 minutes.
- Using an immersion blender or food processor, coarsely purée soup. Mix in lime juice. Thin with water, as needed. Taste and adjust seasoning, if necessary. Serve with dollops of yogurt if you'd like.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 406 milligrams, Sugar 5 grams, TransFat 0 grams
SPINACH SOUP WITH CORIANDER, CINNAMON AND ALLSPICE
This soup was inspired by a Syrian recipe, a spice-laced pan-cooked spinach that is served with yogurt and walnuts on top. This recipe uses the same spices in a puréed spinach soup. It works beautifully. Half of the yogurt is stirred into the soup, contributing a tart flavor that's a great finishing dimension to the soup. The rest is drizzled onto each serving.
Provided by Martha Rose Shulman
Categories soups and stews, main course
Time 1h
Yield 4 to 6 servings.
Number Of Ingredients 19
Steps:
- Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion and celery. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic smells fragrant, 30 seconds to 1 minute.
- Add the stock, rice, bouquet garni, and salt to taste, and bring to a boil. Reduce the heat, cover and simmer 30 minutes. Remove the bouquet garni. Stir in the spinach and spices, cover and simmer 5 minutes, stirring once or twice. The spinach should wilt but should maintain its bright color.
- Using a hand blender that has a powerful motor, or in batches in a regular blender, purée the soup. If using a regular blender, fill only halfway and cover the top with a towel pulled down tight, rather than the lid, because hot soup will push the top off if the blender is closed airtight. Return to the pot and heat through, stirring. Whisk 1 teaspoon cornstarch into 1 cup of the yogurt, and whisk into the soup. Season to taste with salt and pepper.
- If you want a pungent, garlicky yogurt garnish, mash the remaining garlic to a paste with a pinch of salt in a mortar and pestle. Stir into the remaining yogurt. Serve the soup, garnishing each bowl with a swirl of the yogurt and a sprinkling of chopped walnuts.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 11 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 1152 milligrams, Sugar 8 grams, TransFat 0 grams
GARLIC, SPINACH, AND CHICKPEA SOUP
This exciting combination of ingredients is easy to make! Garbanzo beans, spinach, and potatoes are blended in a richly spiced, creamy vegetable broth base.
Provided by Dale Penny
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander.
- Mix vegetable stock and potatoes into the pot, and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in the garbanzo beans, and continue to cook until potatoes are tender.
- In a small bowl, blend the heavy cream, tahini, and corn meal. Mix into the soup.
- Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.
Nutrition Facts : Calories 388.8 calories, Carbohydrate 39 g, Cholesterol 54.3 mg, Fat 23.5 g, Fiber 6.7 g, Protein 8.2 g, SaturatedFat 10.3 g, Sodium 440.6 mg, Sugar 2 g
SPINACH CORIANDER SOUP
Make and share this Spinach Coriander Soup recipe from Food.com.
Provided by nope9117
Categories Spinach
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Coat a large saucepan with cooking spray and heat over medium-high heat. Stir-fry onions, potatoes, garlic and coriander seeds for a few minutes. Add a couple tablespoons of water, reduce heat to low and cover pan.
- Leave to 'sweat' until onions are soft, about 15 minutes.
- Add broth, spinach and cilantro; cook for 10 minutes more. Puree soup in pan with an immersion blender (or puree in batches in a blender but be careful not to splatter hot liquid). Season to taste and serve.
Nutrition Facts : Calories 36.8, Fat 0.3, SaturatedFat 0.1, Sodium 108.7, Carbohydrate 7.9, Fiber 2, Sugar 2.5, Protein 1.9
SPINACH AND CORIANDER SAUCE
Provided by Barbara Kafka
Categories easy, condiments
Time 10m
Yield 3/4 cup plus 2 tablespoons
Number Of Ingredients 5
Steps:
- Place spinach leaves in a 14-by-9-by-2-inch oval dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 4 minutes. Prick plastic to release steam.
- Remove from oven and uncover. Let stand until cool enough to handle. Wring out spinach until dry.
- Place spinach, coriander, water, oil and salt in a blender. Blend until very smooth, stopping from time to time to scrape sides of jar. (Done in a food processor, the sauce will not have a silky texture.)
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 23 grams, Carbohydrate 11 grams, Fat 28 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 872 milligrams, Sugar 1 gram
CARROT & CORIANDER SOUP
Everyone loves this super healthy soup, perfect for an easy supper
Provided by Good Food team
Categories Dinner, Lunch, Soup, Supper
Time 40m
Number Of Ingredients 7
Steps:
- Heat 1 tbsp vegetable oil in a large pan, add 1 chopped onion, then fry for 5 mins until softened.
- Stir in 1 tsp ground coriander and 1 chopped potato, then cook for 1 min.
- Add the 450g peeled and chopped carrots and 1.2l vegetable or chicken stock, bring to the boil, then reduce the heat.
- Cover and cook for 20 mins until the carrots are tender.
- Tip into a food processor with a handful of coriander then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.
Nutrition Facts : Calories 115 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.46 milligram of sodium
SPINACH-AND-CILANTRO SOUP WITH TAHINI AND LEMON
The simplicity of this soup's technique belies its depth of flavor, which is both vivid and complex. The soup is made bright with lemon and fresh with cilantro, but the secret ingredient is tahini, which is layered into the soup to thicken it, and then drizzled generously on top in the form of a gently spiced sauce. The result is a soup that's both vegetal and creamy, tangy and rich. You'll find it so tasty that you'll forget you're drinking your vegetables.
Provided by Samin Nosrat
Categories easy, lunch, quick, soups and stews, main course
Time 20m
Yield 2 quarts
Number Of Ingredients 12
Steps:
- First, make the sauce: Combine tahini, lemon juice, garlic, salt, cumin and red-pepper flakes with 2 tablespoons water in a medium bowl. Whisk until smooth, adding more water as needed to achieve a drizzle-able consistency, and set aside.
- Next, make the soup: Add stock to a Dutch oven or heavy pot, and bring to a boil over high heat. Stir in spinach, cilantro, tahini and salt, and return to a boil. Turn off heat, and stir in lemon juice.
- Use an immersion blender to purée soup. Taste, and adjust seasoning with more salt and lemon, if desired.
- Serve soup immediately, and drizzle with tahini sauce. Cover and refrigerate remaining soup and sauce for up to 1 week, or freeze soup for up to 1 month.
Nutrition Facts : @context http, Calories 70, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 242 milligrams, Sugar 2 grams
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