Springtime Cream of Spinach Soup Recipe. This soup is one of the most luscious ways we know of to eat our spinach–and spinach is one of the healthiest foods we can eat, offering many benefits for our eyes and hearts, helping to reduce our risks of stroke and cancer, and even aiding memory.
Grab yourself one of those great little bags of pre-washed spinach from the store and you’ll have a nourishing and flavorful pot of spinach soup in no time–this recipe is really quick to make. 3 tablespoons unsalted butter 2 large onions 2 cloves garlic, lightly crushed 5 cups vegetable stock 1 1/2 pounds fresh spinach, washed well, stems removed 1/2 cup heavy cream 3 tablespoons unbleached all-purpose flour Salt and freshly-ground black pepper, to taste 1 or 2 tablespoons freshly-squeezed lemon juice, to taste Several fresh basil leaves 1. In a heavy-bottomed soup pot, melt the butter over medium heat, add the onions and garlic and cook stirring for about 15 minutes until the vegetables are golden but not crispy or browned. 2. 3. Creamy Soup Recipes for Winter. Last week, we looked at some recipes that use starchy vegetables (such as potatoes, squash and carrots), and legumes such as lentils to make a creamy base for soup.
This week, let’s experiment with another way to make a delicious, light, creamy soup: Coconut cream. As with last week’s recipes, where the soups call for cashew butter, tahini can be used instead, but it’s wise to use a little bit less than the recipe calls for, since it has a slightly more bitter flavor. Thai Coconut Soupserves 5-6 1 onion, chopped 3 cloves garlic, chopped 2-3 tsp. fresh ginger, minced 1 Tbsp. oil or water 4 large carrots, sliced 1 large potato, cubed 1 1/2 cups coconut milk 1 tsp. unrefined sweetener (optional) 2 tsp. fresh lemon or lime juice 2 Tbsp. nutritional yeast herb salt such as Herbamare (to taste) 2 Tbsp. tamari 1-2 tsp. curry powder (mild or hot) 1/2 cup peas (defrosted if frozen) 1/2 tsp. sea salt 2-3 Tbsp. fresh chives, chopped. Creamy Spring Onion Soup Recipe.
For many of us, green onions have the taste of spring: Piquant, fresh, invigorating.
And it’s good to know that they have lots of immune-enhancing compounds to boost our good health. This simple soup is easy to make and a pleasure to eat. A handful of mushrooms and a touch of cream give it body and character, while the green onions add plenty of springtime zip. INGREDIENTS 4 tablespoons butter 6 bunches scallions Salt and freshly-ground black pepper, to taste 5 cups vegetable broth 2 cups small mushrooms, sliced 1/3 cup heavy cream 1. 2. 3. Serves 4. By the Care2 Staff. Creamy Slow Cooker Tortellini Soup. 1-1 1/2 - 2 ounce envelope white sauce mix4 cups water1-14 ounce can vegetable broth1 1/2 cups sliced fresh mushrooms1/2 cup chopped onion3 cloves garlic, minced1/2 teaspoon dried basil, crushed1/4 teaspoon salt1/4 teaspoon dried oregano, crushed1/8 teaspoon cayenne pepper1- 7 or 8 ounce package dried cheese tortellini (about 2 cups)1-12 ounce can evaporated milk6 cups fresh baby spinach leaves or torn spinachGround black pepper (optional)Finely shredded Parmesan cheese (optional) Directions: 1.Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker.
Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper. 2.Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. 3.Stir in dried tortellini. 4.Stir in evaporated milk and fresh spinach.