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"Cold" spinach soup

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I washed the spinach leaves. I cleaned the onion, the garlic cloves. I put 250 ml of water in the blender, I added the spinach leaves, tomatoes, onions, garlic, salt, pepper, olive oil. I chewed well for a minute.

Serve with rye bread.

Good appetite!

500 g fresh leaf spinach, a clove of garlic, a cup of concentrated soup (chicken or vegetables) a teaspoon of flour, a tablespoon of cooking cream, salt, pepper, olive oil, pepper
vegetable strudels: pie sheets, a carrot, a parsnip, a bell pepper, 2 bamboo toothpicks

The cleaned spinach is boiled, drained, then passed under a stream of cold water and finely chopped and blended until a fine puree is obtained.
Peeled carrots and parsnips and cut in half, boil for 10 minutes, drain, pass under a stream of cold water then cut fine sticks. Bake the pepper a little on the grill, clean and cut into thin strips. 4 sheets from the plate, cut 2 squares with a side of 30 cm, leave them superimposed, then place the vegetable strips on each one, roll them and catch them at the end with a toothpick. In a little olive oil, fry the rolls a little we get rid of the excess oil, we remove the toothpicks, we let it cool a bit then we cut each roll in 2 equal halves.
In the hot oil, fry the pressed garlic clove, then take it out with a spoon and in the same oil, heat the spinach puree for about 10 minutes, then pour in it a teaspoon of flour floured with soup, cooking cream and let it boil a bit and adjust of salt and pepper to taste. The soup is served with vegetable strudels.
Good appetite!

Try this video recipe too

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Spinach cream soup

Vegetable soups, whether we serve them in the cream or regular version, are a delicious, healthy and very nutritious choice for food. Especially in the cold season, but not only, vegetable soups provide us with the necessary amount of vitamins and help us keep microbes and colds at bay.

Today we offer you a simple, quick and healthy recipe for spinach cream soup, nutritious and very consistent. It is also a perfect choice for children, especially if they do not like spinach in another form.

  • 1 onion
  • 2 tablespoons olive oil
  • 2 cloves of garlic
  • 1 potato
  • 500 g frozen spinach
  • chicken or vegetable soup
  • salt
  • pepper
  • cream for cooking
  • croutons for serving

Finely chop the onion and garlic and sauté them in a little olive oil. Season with salt and pepper and, when hardened, add the thawed spinach and diced potatoes.

Pour the chicken or vegetable soup or water and simmer for 15-20 minutes, until the potato is cooked through. Leave to cool for 10 minutes and pass the soup with a vertical blender.

Add liquid cream to taste and mix. Serve the soup with croutons.

You have to see it too.

The choice of spinach

Spinach is available year-round, either frozen or fresh.

Choose the fresh version because frozen or commercially processed versions tend to have more nitrates.

Moreover, it could be preserved using nitrogen treatment, which is antibacterial.

It can also increase the total nitrogen content of food, which can be bad for children.

Fresh spinach has green, intact leaves. Do not buy if the leaf has spots, it is yellowish.

Bend the leaf and, if it breaks down severely or does not fall apart, then it has a low water content, indicating that it is not fresh.

The stem of the leaf should be supple and feel pulpy. Such stems break with a blow when bent or twisted.

Spinach is prone to pesticide contamination. Therefore, it prefers organic varieties.

Spinach tortellini soup

When you need a quick soup, you can use this recipe! You need a few ingredients, and the version of dried tortellini can be kept at home for days when you have to cook on the run.

1 onion
1 sprig of rosemary
2 hands of pepper cut into strips
3 carrots
1 bag of tortellini with cheese (see in the image below what I used)
2 hands of fresh spinach
2 tablespoons sour cream
2 cloves of garlic

In a soup pot, sauté the onion with the rosemary a little, just as the onion becomes a little glassy and the rosemary starts to leave the aroma.
Add the peppers (in the cold season, I use sliced ​​frozen peppers, taken from the Metro) and then the carrots. Let it sauté lightly, until it leaves color and aroma.
Quench with water and season with salt and a little pepper.

While the soup is boiling, in a separate pot, boil the tortellini according to the instructions on the package. Try to cook them in parallel. When the pasta is cooked, drain it well and add it to the soup. Bring to the boil once more and remove from the heat.
Immediately afterwards, add the spinach (baby).
At the same time, put the two tablespoons of sour cream in a bowl and add over a polish of hot soup. Mix well and then add two more tablespoons of soup. Stir to dissolve the cream well and then add it to the soup pot.
Peel the garlic and crush it, adding it to the soup pot.



I'm glad you came to this blog and that you are interested in lighter recipes, simple and quick recipes that can be cooked by anyone. I supported and promoted a balanced diet from the beginning, I laid the foundations of the project "What do you eat at the office" and for 60 days I presented menus "No added sugar", but this blog is one based on a personal experience and each The change I made in my lifestyle was one that I resonated with and that my body felt very good about.
No blog post is intended to diagnose, treat or cure any medical condition. Every health problem you face requires the analysis of a specialist. The blog only gives the impression of the changes I went through! I am not responsible for any decision you make for you, reading the posts on my blog! ! Read More

Cold, spinach soup - Recipes

The Grand Fast order lasts seven weeks. How to behave in a job? All the while, believers must adhere to tradition and abandon animal food, showing the power of the spirit and the humility of the flesh. However, this does not mean that you have to sit on bread and water. There are many recipes for lean, but nutritious and tasty dishes. Try to cook vegetable soup with spinach in a simple recipe.

  • Sunflower oil 2 meals. spoons,
  • Onions - 1 piece,
  • Three-quarters glass of dry wine
  • Garlic - 5 cloves,
  • Fresh carrots - 2 pieces,
  • Potatoes - 2 pieces,
  • 4-5 glasses of vegetable or chicken soup,
  • Parsley - 1 bouquet,
  • Fresh thyme - 8 sprigs or dried 2 teaspoons.
  • Bay leaf - 2 pieces,
  • Green beans - 1 cup,
  • Fresh Spinach - Bunch,
  • To taste the salt and pepper.

Pour the broth into the pan and bring to a boil.

Chop the onion well, cut the potatoes and carrots. Heat the vegetable oil in a pan and fry the onion until it thickens, add it to the broth.

Pour in the wine and chopped garlic. Boil for 4-5 minutes. Then add the carrots, after 3-4 minutes fill the potatoes.

Add thyme, bay leaf, parsley to soup, pepper and salt.

Close the lid, bring to a boil and cook for 10-15 minutes, then add green beans, spinach and cook for another 5 minutes. Delicious soup is ready!

How to behave in a job? This question is about food, behavior, words and thoughts. Believers must not forget that fasting is a period of spiritual cleansing, a test of the flesh, the power of prayer and one's own spirit, so we must behave with dignity and modesty, not allow ourselves anything unnecessary and not need to starve. .

Have you ever eaten spinach cream soup? It is very easy to prepare!

Cream soup is a refined and tasty dish, which you can find in the menu of the most exclusive restaurants. To get a delicious cream soup, you need to know a few tricks, but then you will be able to prepare it regardless of the vegetables used. Today we will give you a recipe for spinach cream soup, a delicacy that you will never get tired of and that you can serve even on special occasions.

Pea cream soup with spinach, the recipe I started from

"Food and ingredients for 6 servings:
peas peas & # 8211 300 g
onion & # 8211 80 g
praz & # 8211 80 g
spinach - 100 g
oil (butter) - 80 g
flour - 20 g
sugar - 5 g
salt, pepper, dill
Method of preparation:
Peas are cleaned, washed and set on fire in two liters of cold water, along with onions and leeks, cleaned, washed and cut accordingly. Simmer over low heat until the peas are crushed between the fingers, the spinach (scalded) is added, strained, and the peas and vegetables are passed through a sieve. Heat the oil (60 g), sprinkle with flour that is slightly yellowed and quenched with pea puree. After simmering a little, thin with the remaining juice, mix well adding the appropriate salt and sugar. At the end, it is completed with the rest of the fat, the finely chopped dill and the powdered pepper, having as garnish cheese croquettes or saltines ”.

The original recipe has undergone several changes, the vision of Chef Vasile Nicolae. Saute the onion with a little parsnip, then add the concentrated bone soup, two pieces of Jerusalem artichoke (optional) and let it boil. Halfway through the cooking time, add the almond flour, peas and spinach from Bonduelle. Add liquid cream, blend, then pass through a sieve and serve with crispy parmesan puff pastry.
Good appetite!
Serve as in the picture or as you wish. Thanks to Selgros for the ingredients and Microgreens for the microplants.