Zeldas Creamy Spinach Carrot Soup Recipes

ZELDA'S CREAMY SPINACH & CARROT SOUP

Steps:

• 1. In 2 quart saucepan, melt butter; add onions. Cook over med. heat, stirring occasionally, until onions are tender. {5-6 minutes} Stir in flour until smooth and bubbly. {1 minute} Stir in half and half and chicken broth. Add remaining ingredients except orange peel. Continue over low heat, stirring occasionally, until soup is heated through {12 to 15 minutes}. Add orange peel. Then enjoy.

CREAMED SPINACH

Steps:

• Combine milk, spinach liquid and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer, and microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand for 5 to 10 minutes to soften garlic.
• Melt butter in a Dutch oven over medium-high heat. Whisk in flour. Add hot milk mixture all at once, then whisk until smooth. Stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minutes. Stir in cheese, nutmeg, and a generous sprinkling of salt and pepper. Serve hot.

CREAM OF SPINACH SOUP

Steps:

• In a medium saucepan, combine water, bouillon, and spinach. Bring to a boil, and cook until spinach is tender.
• Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt, and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture.

SPICED CARROT & SPINACH SOUP

Steps:

• Heat oil in large saucepan, on a medium heat.
• Add onion and saute gently until softened, but not browned.
• Add carrot and potato, saute gently for a further 5 minutes, stirring occasionally.
• Add garlic, ginger chilli and spices, saute for a further, stirring occasionally.
• Add spinach, cooked through for 5 minutes (wilt for 5 minutes if using fresh)
• Add stock, bring to the boil, cover and reduce to a simmer. Simmer for 20 minutes, stirring occasionally
• Add salt and pepper to taste
• Blend smooth with hand whisk or in food processor
• Adjust seasoning if needed
• Serve with warm homemade flatbread (see recipe)

CREAMY SPINACH AND CARROT SOUP

Steps:

• in 2 quart saucepan melt butter, add onions.
• Cook over medium heat, stirring occasionally until onions are tender, 5-6 minutes.
• Stir in flour until smooth and bubbly, 1 minute.
• Stir in half and half and chicken broth.
• Add remaining ingredients.
• Continue cooking over low heat stirring occasionally until soup is heated through, 12-15 minutes.

CREAM OF CARROT SOUP

Steps:

• Heat butter in a Dutch oven over medium heat; add carrots, potato, onion, celery, chicken broth, and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and cool for 15 minutes.
• Transfer soup in batches to a food processor; blend until smooth. Return soup to the Dutch oven; stir in cream. Add curry powder, salt, and black pepper; cook over low heat until heated through, about 10 minutes.