Speedyspinachsoup Food

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SPINACH SOUP



Spinach Soup image

Provided by Ree Drummond : Food Network

Time 30m

Yield 8 servings

Number Of Ingredients 10

2 tablespoons olive oil
10 ounces fresh spinach
2 cloves garlic, finely minced
1/2 medium onion, chopped
4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
3 cups whole milk
2 teaspoons kosher salt, or more to taste
1/2 teaspoon cayenne pepper, or more to taste
Freshly ground black pepper

Steps:

  • In a large skillet, heat the olive oil over medium heat. Add the spinach and garlic and cook, stirring constantly, until the spinach is wilted, 2 to 3 minutes. Add the mixture to a blender or food processor, pour in 1/4 cup hot water and pulse until pureed. Set aside.
  • In a large soup pot, cook the onions in the butter over medium heat until the onions begin to soften. Sprinkle the flour over the top and stir to combine. Cook for about 2 minutes, then pour in the milk, stirring occasionally. Add the salt, cayenne and some black pepper and stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in the pureed spinach, then cook until thickened, another 3 to 5 minutes.
  • Check the seasonings, adding more salt, black pepper or cayenne as needed. Serve warm.

EASY SPINACH SOUFFLE



Easy Spinach Souffle image

This is a tasty and quick side dish--ready in just minutes. Note, this is a 'lite' souffle--for a more traditional souffle, double the sauce ingredients.

Provided by Jennifer

Categories     Side Dish     Vegetables     Greens

Time 25m

Yield 5

Number Of Ingredients 6

1 egg
⅓ cup 1% milk
⅓ cup grated Parmesan cheese
1 teaspoon crushed garlic
salt and pepper to taste
2 (10 ounce) packages frozen chopped spinach, thawed and drained

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl whisk together egg, milk, cheese, garlic, salt and pepper. Fold in spinach. Place in a small casserole dish.
  • Bake in preheated oven for 20 minutes, or until lightly set.
  • NOTE: If you are in a hurry, use a microwave safe casserole dish, cover with plastic wrap, and cook on high for 3 minutes. Release the steam, recover, and cook on high for another 3 minutes. Enjoy!

Nutrition Facts : Calories 89.3 calories, Carbohydrate 6.8 g, Cholesterol 43.9 mg, Fat 4.1 g, Fiber 4.2 g, Protein 9 g, SaturatedFat 1.6 g, Sodium 489 mg, Sugar 1.5 g

CREAMY SPINACH SOUP



Creamy Spinach Soup image

This is a very delicious cream of spinach soup that can be served with a few croutons on top.

Provided by Donna L Whitaker

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 45m

Yield 5

Number Of Ingredients 9

1 pound frozen chopped spinach, thawed
2 cups water
4 teaspoons chicken bouillon granules
½ cup chopped onion
¼ teaspoon garlic powder
¼ cup butter
¼ cup all-purpose flour
3 cups half-and-half
salt and pepper to taste

Steps:

  • Place spinach, water, bouillon, onion, and garlic powder in a large pot over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer until onion is tender.
  • Meanwhile, melt the butter in a small saucepan and whisk in the flour until smooth. Cook for 2 minutes. Slowly stir in half-and-half; mix until smooth. Pour the cream mixture into the spinach soup, and simmer until thickened, about 10 minutes. Season to taste with salt and pepper.

Nutrition Facts : Calories 330.3 calories, Carbohydrate 16.7 g, Cholesterol 78.3 mg, Fat 26.7 g, Fiber 3.1 g, Protein 8.8 g, SaturatedFat 16.3 g, Sodium 608.5 mg, Sugar 1.9 g

EASY SPINACH SOUP



Easy Spinach Soup image

This recipe is for a yummy spinach soup with scallions and carrots in chicken broth. Top with Parmesan cheese, if desired.

Provided by JULBREN1020

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 18m

Yield 6

Number Of Ingredients 8

2 ½ tablespoons butter
½ cup chopped carrots
½ cup chopped scallion
1 clove garlic, minced
6 cups chicken broth
½ cup orzo
1 (10 ounce) bag fresh spinach, chopped
salt and ground black pepper to taste

Steps:

  • Melt butter in a stockpot over medium heat. Add carrots, scallion, and garlic; cook and stir until scallion is soft, 1 to 2 minutes. Pour in chicken broth; bring to a boil. Add pasta and cook, stirring occasionally until tender yet firm to the bite, 5 to 10 minutes. Stir in spinach; cook until tender, 2 to 3 minutes more. Season with salt and pepper.

Nutrition Facts : Calories 136.8 calories, Carbohydrate 17 g, Cholesterol 17.7 mg, Fat 5.8 g, Fiber 2.1 g, Protein 5 g, SaturatedFat 3.1 g, Sodium 1067 mg, Sugar 2.6 g

SPINACH SOUFFLE SIDE DISH



Spinach Souffle Side Dish image

You just can't make an easier, more delicious side dish than this. It's great with beef, pork and lamb, and I especially like serving it for a festive meal like New Year's Eve. -Bette Duffy, Kenmore, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 7

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounces) cream cheese, cubed
1-1/2 cups shredded Monterey Jack cheese
4 large eggs, lightly beaten
1/4 cup butter, melted
1 garlic clove, minced
1/2 teaspoon salt

Steps:

  • In a large bowl, combine all ingredients. Transfer to a greased 1-1/2-qt. baking dish. Bake at 350° until edges are lightly browned, 35-40 minutes.

Nutrition Facts : Calories 375 calories, Fat 33g fat (20g saturated fat), Cholesterol 228mg cholesterol, Sodium 630mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 3g fiber), Protein 17g protein.

SPEEDY ASIAN SOUP RECIPE



Speedy Asian Soup Recipe image

Combine chopped cooked chicken, stir-fry veggies & brown rice for this Asian soup recipe. Our Speedy Asian Soup Recipe is ready in less than 20 minutes!

Provided by My Food and Family

Categories     Home

Time 17m

Yield Makes 4 servings, 1-3/4 cups each.

Number Of Ingredients 5

1 cup instant brown rice, uncooked
1/4 cup KRAFT Asian Toasted Sesame Dressing
2 tsp. lite soy sauce
2 cups chopped cooked chicken
2 cups each fat-free reduced-sodium chicken broth and water

Steps:

  • Combine 1/4 cup rice, 1 Tbsp. dressing and 1/2 tsp. soy sauce in each of 4 microwaveable soup bowls.
  • Add 1/2 cup of each of the remaining ingredients to each bowl; stir. Cover with waxed paper.
  • Microwave on HIGH 5 to 7 min. or until heated through. Let stand 5 min. before serving.

Nutrition Facts : Calories 280, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g

SPEEDY SPINACH PESTO



Speedy Spinach Pesto image

Make and share this Speedy Spinach Pesto recipe from Food.com.

Provided by Mamas Kitchen Hope

Categories     Spinach

Time 10m

Yield 2 cups

Number Of Ingredients 8

2 cups fresh spinach leaves, well-washed and stemmed
1/2 cup fresh parsley, preferably Italian flat leaf
1/2 cup walnuts or 1/2 cup pine nuts, toasted
1/4 cup parmesan cheese, freshly grated, not canned
3 garlic cloves
2 tablespoons extra virgin olive oil
1/4 teaspoon sea salt
1/8 teaspoon fresh ground black pepper

Steps:

  • Place all ingredients into food processor and process to a fine paste.
  • Taste and adjust seasonings and transfer to a glass container and top with a thin coat of olive oil to prevent the top of the pesto from discoloring.
  • Keeps for weeks in the refrigerator.

Nutrition Facts : Calories 383.9, Fat 36.4, SaturatedFat 5.9, Cholesterol 11, Sodium 515.6, Carbohydrate 8.1, Fiber 3.2, Sugar 1.2, Protein 10.9

THICK SPINACH SOUP



Thick Spinach Soup image

Make and share this Thick Spinach Soup recipe from Food.com.

Provided by Allan Rees-Bevan

Categories     Potato

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 tablespoon oil
1 ounce butter
1 onion, chopped
2 potatoes, diced
1 lb spinach, chopped
1 1/2 pints vegetable stock or 1 1/2 pints chicken stock
1/2 teaspoon grated nutmeg
salt
fresh ground black pepper
creme fraiche or cream

Steps:

  • Heat the oil and butter in a large saucepan and gently cook the onion for 3 minutes until softened.
  • Stir in the potatoes, spinach, stock, nutmeg and seasoning.
  • Bring to the boil and simmer for 15 minutes.
  • Transfer to a food processor (or use a hand-blender) and blend until smooth.
  • Return to the pan, heat through and adjust seasoning to taste.
  • Ladle into soup bowls and garnish with a swirl of creme fraiche (or cream) and freshly ground black pepper.
  • Enjoy!

Nutrition Facts : Calories 202.1, Fat 9.8, SaturatedFat 4.3, Cholesterol 15.2, Sodium 137.8, Carbohydrate 25.7, Fiber 5.3, Sugar 2.6, Protein 5.7

SPEEDY DUMPLING SOUP



Speedy Dumpling Soup image

Ready-made Chinese and Japanese dumplings can be found in the frozen sections of many stores, and can be bought with different fillings, including the pork variety used here. Simmering them in a flavorful broth that comes together quickly will get a comforting dinner on the table in a flash.

Provided by Ree Drummond : Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

6 cups low-sodium chicken broth
Half a 12-ounce bag broccoli slaw mix (with broccoli, carrots and red cabbage)
2 to 3 tablespoons soy sauce
1 tablespoon minced ginger
4 scallions, white and green parts separated, thinly sliced
2 cloves garlic, minced
1 small red pepper, seeded and thinly sliced
One 14- to 16-ounce bag frozen pork dumplings

Steps:

  • Combine the broth, slaw mix, soy sauce, ginger, scallion whites, garlic and red pepper slices in a large saucepan, then bring to a simmer. Add the dumplings and return to a simmer. Simmer until the veggies are tender and the dumplings are cooked, about 10 minutes. Garnish with the scallion greens.

SPEEDY SOUP



Speedy Soup image

Provided by Dana Angelo White, M.S., R.D., A.T.C.

Categories     main-dish

Time 13m

Yield 4 servings

Number Of Ingredients 8

1 quart low-sodium chicken broth
1 cup whole-wheat pasta recommended: rotelle or other small shaped pasta recommended)
1 cup frozen green peas
2 cups baby spinach
3/4 cup mushrooms, quartered
1/2 teaspoon kosher salt
Freshly ground black pepper
4 tablespoons shredded Parmesan

Steps:

  • Bring chicken broth to a boil in a medium saucepan. Once boiling add pasta and cook for 5 to 6 minutes Add peas, spinach and mushrooms, season with salt and pepper and continue to cook for an additional 2 to 3 minutes. Serve topped with Parmesan cheese.
  • Nutrition analysis per serving: Calories: 120; Total fat: 2g; Saturated fat: 1g; Carbohydrate: 18g; Protein: 9g; Sodium: 360mg ;

Nutrition Facts : Calories 120 calorie, Fat 2 grams, SaturatedFat 1 grams, Sodium 360 milligrams, Carbohydrate 18 grams, Protein 9 grams

SPEEDY SOY SPINACH



Speedy soy spinach image

A fast and healthy vegetable side dish with an Asian aroma

Provided by Good Food team

Categories     Buffet, Side dish, Supper

Time 10m

Yield Serves 4 as a side dish

Number Of Ingredients 5

1 tbsp vegetable oil
1 garlic clove
200g bag spinach
2 tbsp soy sauce
1 tbsp toasted sesame seeds

Steps:

  • Heat the oil in a pan and cook the garlic for a few secs. Tip in the spinach and cook for 2 mins, stirring often until just beginning to wilt. Drizzle over the soy sauce, toss through and scatter with sesame seeds. Great served with chicken or grills.

Nutrition Facts : Calories 64 calories, Fat 5 grams fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 1.54 milligram of sodium

SIMPLE SPINACH SOUP



Simple Spinach Soup image

Make and share this Simple Spinach Soup recipe from Food.com.

Provided by Gidget

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 medium onion, chopped
2 -3 garlic cloves, crushed
2 tablespoons butter or 2 tablespoons olive oil
1 1/2 liters chicken stock (can use stock cubes) or 1 1/2 liters vegetable stock (can use stock cubes)
400 g frozen chopped spinach, defrosted
1 cup dry white wine (optional)
1 teaspoon dried tarragon
salt and pepper

Steps:

  • Heat the butter/oil in a saucepan.
  • Saute the onions and garlic until the onion softens.
  • Add the stock and bring to a boil.
  • Add the defrosted spinach, dried tarragon and white wine (if used).
  • Reduce heat to a simmer for about 20 minutes.
  • Just before serving you may have to use a stab-mixer to get the right consistency.
  • Season with Salt and Pepper.

SPEEDY SPICED SUNSHINE SOUP



Speedy Spiced Sunshine Soup image

I attended a cooking demonstration by Lisa Brink of Hod Hasharon. Lisa has her own cooking blog, www.deliciouskitchen.weebly.com, and has some wonderful ideas about cooking and presentation. This recipe comes from her Take Five class, recipes which contain five main ingredients and/or take five minites to prepare. I found this soup to be absolutely delicious and have already made up a batch for my family.

Provided by Mirj2338

Categories     < 60 Mins

Time 40m

Yield 10 serving(s)

Number Of Ingredients 15

2 tablespoons canola oil
1 large onion, chopped
1 teaspoon crushed garlic
1 teaspoon cumin
1/2 teaspoon turmeric
3 cups cauliflower florets (fresh or frozen)
5 cups vegetarian stock (3 Knorr cubes to 5 cups water)
2 bay leaves
1/2 cup red lentil (or 2 small potatoes, peeled and chopped)
1 pinch dried chili pepper flakes (optional)
1/2 teaspoon salt
1/2 teaspoon sugar
1 cup milk
squeeze lemon juice
parsley or chives (to garnish)

Steps:

  • Heat oil and saute onion and garlic for a few minutes.
  • Stir in cumin and tumeric, then add the cauliflower and toss until coated in spices.
  • Add the remaining ingredients except for the milk and lemon juice and simmer for 25 minutes.
  • Remove the bay leaves, add the milk and blend the soup until smooth (I use an immersion blender).
  • Add a squeeze of lemon juice and serve garnished with fresh herbs.

Nutrition Facts : Calories 90, Fat 4.1, SaturatedFat 0.8, Cholesterol 3.4, Sodium 139.6, Carbohydrate 10.3, Fiber 2, Sugar 1.5, Protein 4

SPEEDY SPINACH SALAD



Speedy Spinach Salad image

I created this recipe to make the most of the fresh spinach from our garden. I like using crushed crackers in place of croutons, but our can also top this salad with whatever fresh vegetables you have on hand.-Tina Lust, Nevada, Ohio

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 4

4 cups torn fresh spinach
1/2 cup shredded Monterey Jack cheese
1/2 cup coarsely crushed butter-flavored crackers (about 8)
Ranch salad dressing or dressing of your choice

Steps:

  • Place spinach in a salad bowl; top with cheese and crackers. Serve with dressing.

Nutrition Facts :

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