spinach soup

Vegan Spinach Soup with Ginger Broth is light and comforting--with stomach-soothing ginger and just enough spinach to boost your immune system and get you back on your feet.

Vegan Spinach Soup with Ginger Broth

spinach leaves

ginger root

vegetable broth

Sea salt (to taste)

cornstarch

Mushrooms

Green Onions

Garlic

Heat 1 tablespoon of water in a large pot or Dutch oven over medium heat. Add the minced ginger with a pinch of salt, and saute about 1 minute, or until ginger becomes fragrant.

Add the hot broth, increase the heat to high to bring to a boil, then reduce heat to medium low and simmer 5 minutes. (Simmer longer if you want a more intense ginger flavor. If using chopped frozen spinach, add it now.)

If using fresh spinach, while the broth and ginger are simmering, place the spinach leaves and 1 tablespoon of water in a microwave safe dish, cover, and cook on high for 2 minutes. Then simply cut the spinach with a fork and butter knife. Remove any stems, if desired, then add it to the soup.

Optional: To thicken the soup, while the spinach is cooking, ladle about a cup of broth 2 teaspoons of cornstarch into a bowl, and whisk completely until there are no lumps. Add the mixture back to the pot.

This heartwarming soup combines the earthy flavors of fresh spinach with a rich, creamy broth to create a comforting and nutritious dish that has been cherished for generations.

Spinach Soup Recipe

olive oil

onion (finely diced)

celery ribs (finely diced)

carrots (finely diced)

garlic

tomato paste

frozen spinach (thawed) (bag of frozen (chopped) spinach)

salt (to taste)

jasmine rice (rinsed)

tomato sauce

vegetable broth (I use unsalted)

cream ((optional

Thaw the bag of spinach in the fridge overnight or leave it out on the counter to soften for about an hour before using.

In a big pot on medium-high heat, add and heat up the olive oil.

Add the finely diced onion, carrots, celery, garlic and sauté for a few minutes.

When the vegetables are translucent, stir in the tomato paste.

Add in the thawed chopped spinach and cook for a few minutes. Add a big pinch of salt and the rinsed rice. Stir.

Note: Salt is always to taste, start with a teaspoon and taste and adjust for more when the soup is ready. Add a little at a time until the soup is flavourful otherwise the soup will taste bland if you don&#39;t add enough.

Add the tomato sauce and unsalted veggie broth. Bring to a boil, reduce the heat to medium-low and semi-cover with a lid (leaving an opening).

Cook on medium-low heat for 20 minutes or until the rice is cooked.

Take the soup off the heat, add in a splash of cream and enjoy!

Please also feel free to make a Bulgarian &quot;Zastroika&quot; if you know how to. Take a look at this method below.

Zastroika:  is very common soup method in Bulgaria and how we finish off our soups. In a separate bowl, we add one egg yolk with some milk (or plain yogurt) in it. We then take the spinach soup broth (one ladle at a time) simultaneously whisking it into the egg and milk mixture off the heat. Once the egg has &quot;tempered&quot; we add it all back into the soup! This method adds a creamy richness without the need for cream.

OMG! This soup is amazing! Will definitely recommend and make this again!!! Thank you!

DELICIOUS! I used pearl couscous instead of rice and added some cayenne pepper for some heat, otherwise I followed recipe. (Okay... maybe a little more than a 'splash' of cream.) Topped with fresh grated parmesean. Served with grilled turkey and cheese sandwiches. So easy, so good!

Love love love this recipe. Cook it all the time, about twice a month, especially since it’s been rainy and cold. I always add precooked chicken to mine and top it with lots of lemon juice to individual servings. It’s currently on the stove, first time making it with kale instead of spinach and I’m going to try the Zastroika since I don’t have cream.

On repeat in my house. Make it at least twice a month with some red lobster biscuits. I add lots of lemon to mine too.

Absolutely delicious!!!! I ended up using a salted chicken broth and 25% less salt in my tomato sauce since that's all I had but it turned out absolutely amazing. I am not a soup fan but this one is saved for the cold season which I will be making a lot! Thank you :)

I have made this three times and it's quickly becoming a household favorite. It's wholesome and healthy but also tastes luxurious -- not like you are eating health food. 
I use Rao's vodka sauce instead of plain tomato sauce for additional flavor. Great recipe!

I used lentils instead of rice and I used fresh roasted tomatoes instead of paste it Wass fabulous recipe . No.

I love a quick, easy and delicious soup recipe, and this one nailed it. I added some shredded rotisserie chicken and used plain Greek yogurt instead of cream. I also threw in extra garlic because I measure that with my ♥️. It was perfect! Thank you for sharing!

https://www.youtube.com/watch?v=qBYBlOtVU3Y

✨You can find the full printable recipe with tips and directions on my website which is linked here:

🌐https://themodernnonna.com/spinach-soup-recipe/

Spanachena Supa, or Bulgarian Spinach Soup , is a culinary gem 💎 that captures the essence of Bulgarian 🇧🇬 cuisine. This heartwarming soup combines the earthy flavors of fresh spinach 🌿 with a rich, creamy broth to create a comforting and nutritious dish that has been cherished for generations.
This soup holds a special place in my heart ❤️, evoking a rush of nostalgia that takes me back to the treasured moments of my childhood. Each spoonful of this soup is a taste of the past – a reminder of my family in Bulgaria gathered around the kitchen table enjoying this soup freshly made by my grandma 👵 (Bapche). To her, Spanachena Supa was more than just food. It was a way to bring our family together to share hugs, laughs and create heartfelt memories that I’ll cherish forever 🫶.
As I recreate this recipe now, I hope to share not just a delicious dish, but also a piece of my childhood, my family, and my Bulgarian roots🤗.

INGREDIENTS
olive oil
onion finely diced
celery ribs finely diced
carrots finely diced
garlic cloves minced
tomato paste
frozen spinach (thawed) bag of frozen (chopped) spinach
salt to taste
jasmine rice rinsed
tomato sauce plain, mine only has tomatoes, salt, and basil in it
vegetable broth I use unsalted
cream (optional at the end) I used 15% MF

✨Full recipe linked in my BIO + on my stories after the recipe is posted. You can also come to www.themodernnonna.com and type “SPINACH" in the smart search bar and it pops right up! It takes 1 minute to find the recipe as I have made it very simple. Thank you for supporting me.

⚠️I do not authorize other food accounts to download and use my videos for their own channels without written consent.

#TheModernNonna #RecipeShare #soup #souprecipies

Creamy HEALTHY Spinach & Rice Soup 🍜 #spinach #soup #shortscooking

Healthy, delicious and vibrantly green, this creamy, Ballymaloe Fresh Spinach Soup (with no cream) comes together in less than an hour and always brings rave reviews!

Ballymaloe Fresh Spinach Soup

salted butter

potatoes (about 1 pound) (peeled and roughly chopped)

onion

salt

black pepper

chicken broth

milk ((I prefer whole milk))

spinach

fresh (finely chopped fresh rosemary)

bread

In a medium-large saucepan or Dutch oven, melt the butter. When it foams, add the potatoes and onions and stir until well coated. Sprinkle with salt and a couple grinds of freshly ground black pepper. Reduce heat to low and cover the pot. Cook for 10 minutes until veggies are softened.

Add the broth and the milk and return to a boil. Reduce heat to a steady simmer and cook, uncovered for 2-25 minutes or until the veggies are very tender.

Add the fresh spinach and cover the pot for 5 minutes to allow the spinach to wilt.

Blend the soup with an immersion blender or in a regular blender or food processor. If you use a regular blender or food processor, allow the soup to cool slightly before blending to prevent a pressure build-up (and a ​big mess). Taste and add more salt and freshly ground black pepper, if needed.

For the soup:

Melt the 2 teaspoons butter over medium-low heat in a medium sauté pan. Add the rosemary and cook for 30 seconds, until fragrant.

Add the diced bread and stir gently but thoroughly to coat the bread. Cook 10 for minutes, stirring frequently, until croutons are a light golden and crisp. Remove from heat and allow to cool before storing in an airtight container.

For the rosemary croutons:

This soup is delectable! I just served it for lunch and my whole family enjoyed it.

Hello!  I made this soup for our family Christmas Eve dinner, and everyone loved it!  Just made my second batch -- it's snowing here in Virginia, and soup seemed to be in order.  We're trying to up our veggie intake and cut back on dairy, so I substituted plain, unsweetened soy milk for the whole dairy milk.  I was afraid that it might ruin the whole pot, but it turned out just as delicious as the first batch and, to my taste buds, the soy milk was undetectable.  

This is my fourth recipe from CSF, and I must say, you are quickly becoming one of my primary sources for recipe searches, along with NYT Cooking.  So far, I've loved everything I have made from your site.

Thanks so much, and I look forward to trying more of your wonderful recipes!

Tried this because I had some fresh spinach that needed to be used up.  I was so impressed with the flavor and simplicity of the recipe! Shared it with my Auntie who still raves about it. Then shared some with a friend and her hubby who also raved about how delicious it was after begging for the recipe.  Can’t wait to try some of the other delicious recipes here now! Thanks for the awesome recipe and sneaky way to get more spinach in my hubby! 😉

I made this soup as part of our Easter meal. Everyone loved it. My husband said I should start making it weekly!

Thanks for a great recipe!  I love this soup and have made it several times including just last night.
Thanks Chris!

Note:
I wasn't sure it went through with the 5 stars because I failed to check the Privacy Policy first.  So, this is my re -review. ;)

This creamy spinach soup is easy to make, decadent and the perfect comfort food for cold weather!

Creamy Spinach Soup

butter

& diced Russet potatoes

vegetable mix (peas, corn, carrots mix)

basil

parsley flakes

milk

Velveeta cheese

(10 ounce) bag fresh spinach (or more if desired)

In a medium skillet, fry the onion until softened.  Add in the garlic, then sauté until fragrant.

Place the onions and garlic in a large stockpot or the bottom of a slow cooker.

Add in the potatoes, broth, vegetables, basil and parsley.

Cook in the crockpot on low for 6-8 hours, on high for 3-4, or simmer on the stove until the potatoes are tender and starting to dissolve sightly.

Whisk the cornstarch into the milk, then whisk into the soup. Add the Velveeta and let it melt, stirring occasionally. When it&#039;s melted in completely, add in the spinach and stir. It will wilt in a minute or two.

Once the spinach is cooked, spoon into bowls and serve.

I replaced Velveeta with Shredded Cheddar as My Husband Doesn't Like Velvetta .
Delicious. A Keeper.

honestly, my expectations for this recipe were pretty low because it seems so simple. but it was REALLY good. will definitely make it many more times. All I added to it was 2 tbsp of bouillon and 6 cups of water. everyone loved it!

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