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Vegetable soup with spinach

Vegetable soup with spinach

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- We clean the vegetables and cut them into larger pieces.

- in the pot, heat the vegetables in turn in olive oil (leek with onion, then add the carrots, peppers, tomatoes, potatoes - only 5 minutes to get a good flavor.

- add enough water to cover the vegetables.

- When they are very well cooked, mix everything with the robot - add salt, pepper, grated nutmeg (a little for flavor) and spinach.

- boil for about 5 minutes, until the spinach softens (not too hard)

The soup is very good with a little grated cheese

Victor Nemes recipe: Spinach soup with leeks

In a medium saucepan put the butter on the right heat. After it melts, add the leeks, potatoes and cook for 3-4 minutes.

Add 2/3 of the spinach and cook for about 3 minutes, until the spinach softens. Then pour 150 ml of vegetable soup and continue to cook over medium heat for about 10 minutes, until boiled and potatoes.

Take the pot off the heat and blend half of the contents and then add it to the pot. Separately, blend the rest of the spinach and vegetable soup and add to the pot.

Mix well and season, then add a little lemon juice to taste and serve immediately.

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Cold soup, ideal for the hot season. 4 delicious recipe ideas

Today we present 4 suggestions of cold soup easy to prepare and absolutely delicious!

Cold avocado and spinach soup

Ingredients (4 servings)

  • 2 avocado
  • 450 g spinach
  • 250 g yogurt
  • 220 ml milk
  • 1 handful of cherry tomatoes
  • 100 ml vegetable soup
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1 handful of basil leaves
  • coarse salt
  • ground pepper to taste

Method of preparation

Place all ingredients in a blender, keeping some of the tomatoes.

Press at high speed until you get a smooth soup.

If you want a more liquid consistency, top with vegetable or milk soup.

Let the soup cool for an hour, covered with a few sliced ​​tomatoes and coarse salt on top.

Cold cucumber soup

Ingredients (2 servings)

  • 1 cucumber + a few slices for decoration
  • 1 bunch of dill
  • 2-3 sprigs of green onions
  • 600 ml clear vegetable soup
  • 200 g yogurt
  • 100 ml cream (12% fat)
  • ground pepper
  • salt

Method of preparation

Peel a squash, grate it and cut it into cubes. Rinse the dill under cold running water, then chop them finely. Peel and chop the onion.

Put the cucumbers in a bowl with the onion, herbs and clear soup. Mix. Add the yogurt, cream, salt and freshly ground pepper. Cover the soup and let it cool for two hours.

Serve cold cucumber soup decorated with slices of cucumber and homemade bread.

Cold watermelon soup

Ingredients (2 servings)

  • 500 g watermelon
  • 2-3 tablespoons of olive oil
  • 1 clove of garlic
  • hot pepper powder / chili
  • tarragon
  • salt
  • pepper

Method of preparation

Cut the watermelon into cubes and remove the seeds. Put the fruit in the blender together with the garlic, oil, salt. pepper and chili (or hot pepper powder) to taste and mix well.

Refrigerate the soup, covered, or serve immediately with finely chopped tachon.

Suggestion: Heat a tablespoon of butter in a pan and add a handful of peeled shrimp. It doesn't keep them on the fire for long, but just enough to get a pink and appetizing color. Serve with cold watermelon soup.

Russian cold soup (Okroshka)

Ingredients (4-6 servings)

  • 6 boiled potatoes
  • 10 ridichi
  • 4 cucumbers
  • 6 hard boiled eggs
  • 200 g smoked meat (breast / leg of chicken or sausages)
  • 1 l cold beaten milk
  • 1 l of very cold water
  • 125 ml cold cream
  • 1 bunch of dill
  • black pepper
  • salt

Method of preparation

Peel and finely chop the potatoes, radishes, cucumbers and eggs. Cut the smoked meat into cubes and add it over the other ingredients.

Mix the very cold liquids, match the taste of salt and pepper and pour them over the finely chopped ingredients.

Flavor with finely chopped dill and refrigerate until ready to serve.

Suggestion: For extra flavor, put half the amount of dill in the blender and mix a few times until it turns into a fine paste, which you incorporate into the cold soup with the other ingredients.

Moroccan pumpkin soup with chickpeas and spinach

Heat the oil in a large pan and sauté the onion. Cover the bowl with a lid and keep on the fire for 5 minutes, until the onion softens.
Add the pumpkin and cook for 5 minutes.
Add the harissa paste and cumin, increase the heat and fry for 5 minutes, stirring constantly.
Add the concentrate, cover with a lid and simmer for 20 minutes.

Crush half the amount of pumpkin so that the soup thickens. Add the chickpeas and spinach and heat until the spinach is cooked through. Season with salt and freshly ground black pepper.

Serve the soup with sour cream, sprinkled with some cumin seeds and some fresh spinach leaves.

Cod soup with noodles and spinach & # 8211 a light but very tasty recipe

Cod noodle soup is delicious and easy to prepare. I got the recipe from my sister, she is a super cook. He makes delicious food. I recommend you try this recipe too if you want to eat a tasty soup. You will definitely want to prepare it at least once a week.

Ingredients (for 2-3 servings):

  • 1.5 liters of vegetable soup, 1 bay leaf
  • A piece of ginger (approx. 2 cm), 2 tablespoons soy sauce
  • 2 tablespoons fish sauce, 1 tablespoon fresh lemon juice, powdered sugar
  • ½ fennel bulb, 150 gr mushrooms, 1 handful of spinach (or pak choi)
  • 1000 gr noodles, 350 gr fillets of cod, 1 teaspoon chopped hot pepper, fresh coriander

How to prepare cod soup with noodles?

Put the vegetable soup to boil in a pot. Add the bay leaf and the cleaned and sliced ​​ginger. Then add soy sauce, fish sauce, fresh lemon juice and a little sugar. Stir well.

Slice the fennel and cut the mushrooms into quarters, after you clean them. Add the fennel pieces and mushrooms to the soup pot. Add the spinach leaves and cook for about 5 minutes.

Then cook the noodles according to the instructions on the package.

Cut the cod fillet into small pieces and add it to the soup. Let the code boil for about 3 minutes. Meanwhile, add the cooked noodles.

Put the soup in bowls and sprinkle chopped coriander and hot peppers on top. Instead of coriander you can also use chives leaves. Have fun with your loved ones and increase your cooking!


Hello dear lusts. Today I made SPINACH CREAM SOUP. We are in the green season and we have to eat them both fresh, in smoothies and in cream soups. This recipe is easy to prepare, has many vitamins and is delicious. You can serve it with croutons or parmesan. I hope you like today's recipe and enjoy it. I wish you a tasty day and good appetite!


  • 2 l. - flat water
  • 500 gr. - fresh spinach
  • 3 medium potatoes (about 250 gr.)
  • 1 medium carrot
  • 1 small onion
  • 1 stalk of celery
  • 3 cloves of garlic
  • 150 ml. - 15% liquid cooking cream
  • Salt and red or black pepper

Method of preparation:

  1. First of all cut the onion, carrot, celery stalk and large diced potatoes.
  2. Put the chopped vegetables and garlic cloves in a saucepan with cold water. Boil everything for about 15 minutes or until the potatoes are soft.
  3. When the potatoes are soft, add a teaspoon of salt to the soup. Then gradually add the fresh spinach to the soup.
  4. After you have put all the spinach, boil the soup for another 4-5 minutes and turn off the heat.
  5. I urge you not to boil the spinach too much because it will lose its color and the soup will not be a beautiful green.
  6. Put the vegetables and a little liquid in the bowl of a blender and then mix everything together.
  7. Pour the cream soup back into the pan and put it on low heat, add the liquid cream for cooking, season with a little salt, red pepper or black pepper and mix everything together. Let the soup heat for another 2-3 minutes.
  8. Then turn off the heat and serve the soup immediately. Good appetite!

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood

How to prepare lentil soup with spinach and chicken

  1. Bring to a boil 300 g chicken breast La Provincia .
  2. cut 1 carrot , 1 red pepper , 1 parsnip , 1 small piece of celery and add them next to 1 whole onion boil it together with the chicken breast.
  3. After the chicken is cooked, take it out and break it into small pieces.
  4. Add the chicken to the boil again 100 g of green lentils .
  5. When the lentils are almost cooked, put them in the pot 100 g spinach leaves finely chopped, 2 tablespoons broth , juice from 1 lemon and salt , to taste.
  6. Finely chop 1 bunch of green parsley , turn off the heat and add it over the soup.

Chef's tips for lentil soup with spinach and chicken

  • It can be served with croutons, and for the little ones it would be ideal to soak their bread in soup.
  • Lentil soup with spinach and chicken is a very healthy dish and recommended for children. Moreover, it can be eaten by pregnant or breastfeeding mothers.
  • If you want the chicken breast to be much finely chopped or even mashed, after it boils (35 minutes), put it in the blender.
  • You can add to the preparation colorful and complementary vegetables to taste, such as: potatoes, carrots, mashed tomatoes.

Lentil soup with spinach and chicken + a smile on the plate

Lentil soup with spinach and chicken is a dish full of healthy ingredients. It contains both iron beneficial for any member of the family, but also chicken protein. It must be enjoyed with loved ones.

60 g of oatmeal
300 g of spinach
1 onion, 1 carrot, 1 parsnip
2 tablespoons olive oil
salt - optional (if the baby is over 1 year old)

Boil whole vegetables: onions, carrots, parsnips. When they are cooked, remove them and add the spinach and oatmeal to the vegetable mixture obtained and let it boil for 10 minutes. Add 2 teaspoons of olive oil and pass the spinach and oatmeal with a sieve. Add salt if the baby is over 1 year old. Serve hot soup, seasoned with fresh basil. Good appetite!

Chicken soup with spinach

Chicken soup with spinach etand parmesan

It's getting dark early and it's cold. We enter the house in a hurry, we shake off the snow at the entrance, we calculate in our minds how many months are left until spring comes, but, suddenly, we are happy! A delicious chicken soup with spinach and parmesan is waiting for us in the kitchen. Here are the winter evenings with their advantages!


  • 1.5 liters of water (add more along the way if it drops too much)
  • 1 kilogram of chicken (lower legs, wings)
  • 2 carrots
  • 1 onion
  • 1 parsnip
  • 3 eggs
  • 2 cups fresh spinach leaves (or 1 cup frozen spinach leaves)
  • 1 cup grated Parmesan cheese
  • salt to taste

How come? Bring the chicken to a boil, along with the carrots, parsnips and onions. When the meat is cooked and it comes off the bone slightly, strain the soup and set the meat aside, possibly for another dish. Keep the soup clear for our soup. Mix the eggs well in a bowl, until they become foam, and add them over the soup, stirring at the same time. Add the spinach leaves and let them simmer for no more than 10 minutes if they are fresh, and a little longer if they are frozen. Add salt to taste and, before serving, plenty of Parmesan. Mmm, didn't I tell you it was delicious?


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