SPINACH GARLIC SOUP
"During the years I owned and operated a deli, this was one of the most popular soups I served," recalls Marilyn Paradis of Woodburn, Oregon.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- In a 5-qt. Dutch oven, bring spinach, broth and carrots to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Remove from heat; cool to lukewarm. , Meanwhile, in a large skillet, saute the onion and garlic in butter until onion is soft, about 5-10 minutes. Add flour; cook and stir over low heat for 3-5 minutes. Add to spinach mixture. Cool slightly., Puree in small batches in a blender until finely chopped. Place in a large saucepan. Add the cream, milk, pepper and nutmeg; heat through but do not boil.
Nutrition Facts : Calories 253 calories, Fat 22g fat (13g saturated fat), Cholesterol 69mg cholesterol, Sodium 781mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.
SPINACH AND GARLIC SOUP
Recently we've been dealing with oral surgery that necessitated soft foods for a number of days, and I needed something different to offer, plus I needed something meatless for Lent. I played around with what I had in the pantry, and this is the result. Chicken broth can be used, and I also love to throw in some shredded white cheese in each serving..
Provided by duonyte
Categories Spinach
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put the broth, onion, garlic, carrots, potato, and peppercorns in a large saucepan. Bring to a boil, reduce heat, cover and simmer for about 15 minutes.
- Add the spinach and continue to simmer until the veggies are tender and the spinach is wilted, about 5 to 10 minutes longer.
- Remove from heat. Puree with an immersion blender. If you do not have an immersion blender, puree in batches in a blender. Stir in the milk.
- Return to the stove and heat briefly to heat the milk.
- Note: I do not add salt, as for me the broth adds more than enough. If you are using homemade broth, salt to taste.
Nutrition Facts : Calories 225.6, Fat 6.9, SaturatedFat 4, Cholesterol 24.7, Sodium 170.2, Carbohydrate 32.7, Fiber 4.6, Sugar 2.6, Protein 10.6
ROASTED GARLIC AND SPINACH SOUP
You don't need to love spinach to enjoy this soup, but you do need to love garlic. This hearty soup is great at warming up chilled bodies on cold days.
Provided by NICOLLEBLUE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 45m
Yield 10
Number Of Ingredients 7
Steps:
- Heat olive oil in a stockpot over medium-high heat; saute garlic until browned on all sides, 3 to 4 minutes. Transfer garlic to a work surface, reserving oil in the stockpot. Slice garlic.
- Mix rice in the reserved oil until evenly coated; add tomatoes and cook, stirring frequently, until toasted and fragrant, about 10 minutes. Stir beef broth and spinach into tomato mixture; cook and stir for 5 minutes.
- Stir garlic into spinach mixture, cover stockpot, and simmer soup until flavors combine, 15 to 20 minutes. Season soup with salt and pepper.
Nutrition Facts : Calories 223.8 calories, Carbohydrate 34.8 g, Fat 6.2 g, Fiber 1.6 g, Protein 6.5 g, SaturatedFat 1.1 g, Sodium 736.2 mg, Sugar 1.3 g
GARLIC SPINACH SOUP
The garlic is the star of this creamy soup. Which adapts well to vegetarian diets by using vegetable stock in place of chicken stock. Saw a spinach soup recipe in magazine some time back and then lost it. Made this the other night which am sure is close to what I read.
Provided by Debbwl
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot bring spinach, chicken stock, carrot, onion, and garlic to a boil. Reduce heat and simmer 15 minutes.
- Cool slightly and then carefully puree in small batches in a blender.
- Return soup to pot and keep warm on low.
- Mix flour into evaporated milk.
- Stir soup while gradually adding in milk flour mixture.
- Add pepper and nutmeg; heat through. Do not boil.
CHILLED GARLIC AND SPINACH SOUP
Green garlic, which greatly resembles an overgrown scallion, has a mild flavor. Heads of fresh garlic are mature but just harvested. Because they haven't been cured for winter storage, they're very juicy. If you can't find either type of garlic, substitute scallions for the green garlic and regular (cured) garlic for the fresh. The soup will still be delicious.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 3h
Yield Makes 6 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Place fresh garlic heads on parchment-lined foil, drizzle with oil, and season with salt. Wrap in foil, and roast until tender, about 40 minutes. Let cool, then squeeze out garlic, discarding skins. Place 1/4 cup yogurt in a bowl, and stir in 2 teaspoons roasted garlic.
- Heat oil in a medium saucepan over medium-high heat, and saute green garlic until translucent, about 3 minutes. Add broth, and bring to a boil. Reduce heat, and simmer 5 minutes. Let cool.
- Transfer broth mixture to a blender. Add remaining yogurt and half the spinach, and puree. Add remaining spinach, the basil, and 2 tablespoons roasted garlic (reserve remainder for another use), and puree. Add lemon juice, and season with salt. Refrigerate at least 2 hours and up to 1 day. Before serving, top with a little roasted-garlic yogurt and basil.
GARLIC SOUP WITH SPINACH
I made a lot of turkey stock after Thanksgiving and pulled some out for this spinach-packed, very quick and easy soup. A vegetarian version made simply with water and garlic is equally delicious.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, main course
Time 30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Place the stock or water in a large saucepan or soup pot with the bouquet garni. Season to taste with salt and freshly ground pepper. Bring to a simmer and add the garlic. Cover and simmer 15 minutes. Add the pasta and simmer 5 minutes, until cooked al dente. Remove the bouquet garni.
- Beat the eggs in a bowl and stir in 1/3 cup of stock, making sure that it is not boiling, and the cheese.
- Stir the spinach into the simmering stock and simmer for 1 minute. Drizzle in the egg mixture, scraping all of it in with a rubber spatula. Turn off the heat and stir very slowly with the spatula, paddling it back and forth until the eggs have set. Taste, adjust seasoning, and serve at once.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 9 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 1043 milligrams, Sugar 6 grams, TransFat 0 grams
GARLIC SPINACH SOUP
If you are a fan of ginger and garlic, then this is for you. If you have a cold and are tired of the same old chicken noodle, then give this a try. Serve with soya sauce or Maggi seasoning.
Provided by miskyn
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Bring the chicken broth, garlic, and ginger to a boil in a large saucepan; reduce heat to medium and cook for 10 minutes. Add the zucchini and cook until the zucchini is tender, about 10 minutes more.
- Stir in the chicken and cellophane noodles; cook until the chicken is hot and the noodles are soft and transparent, about 3 minutes. Stir in the spinach until wilted.
Nutrition Facts : Calories 105.5 calories, Carbohydrate 8.3 g, Cholesterol 28.8 mg, Fat 3 g, Fiber 0.6 g, Protein 10.8 g, SaturatedFat 0.7 g, Sodium 516.2 mg, Sugar 0.9 g
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 GARLIC SOUP
This soup turns to a brilliant green color. My kids take leftovers to school for lunch and ask me to often make this easy soup. I have substitued skim milk for the cream with good results
Provided by MissPenny
Categories Spinach
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a 5qt Dutch oven, bring spinach, broth and carrots to a boil.
- Reduce heat; simmer 5 minutes, stirring occasionally.
- Remove from the heat; cool to luke-warm.
- Meanwhile, in a skillet, saute onion and garlic in butter until onion is soft,about 5-10 minutes.
- Add flour; cook and stir over low heat for 3-5 minutes.
- Add to spinach mixture.
- Puree in small batches in a blender or food processor until finely chopped.
- Place in a large saucepan.
- Add cream, milk, and pepper, heat through but do not boil.
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