Hello everyone, here is a small request to all of you out there. If you like my Spinach Soup recipe, then please vote for my recipe at Tinned Tomatoes. The winner will receive a plaque to display on their blog.
I would love to win my first plaque, so if you like my recipe and it's presentation and if you feel it's worth winning the plaque, then please visit Tinned Tomatoes and vote for my recipe. The last day to vote is coming Sunday.
I would appreciate your effort.
After completion of one year of blogging here comes my first entry to the next year's. Well this was posted last year, but the theme of the event is matching to my post, so I am sending the entry to one of my favourites " NO CROUTONS REQUIRED"!!!
This is a monthly food blogging event. This time it is hosted my Lisa's Kitchen. They are looking for a soup or a salad that feature leaves.
I decided to send my spinach soup recipe.
So here you go:
I wanted to serve something in a cute little white bowl that I recently bought. The first thing came to my mind was a colorful spinach soup which is full of nutritional value as well as rich flavor. Every time I make this soup I use different recipe, the reason is I don't remember the recipe I used last time. It's funny, because I make this soup all the time, at least once a month or so...:)
So this time I am documenting it down so that I won't forget it. Although I kind of like the newness of this recipe every time. So I guess I might document it today in my blog, but I don't think I would be using it next time......lols!!!
Whatever, here is how I made my favorite soup-:
- Heat some unsalted butter in the pan, add chopped onions fry for a minute
- Add 1 chopped potato to it.
- Add half a cup of vegetable stock and and half a cup of 2% reduced fat milk( I used 2 % , you can certainly use whatever you have on hand.) Bring it to a boil. Allow to cook for about 10 minutes on a lowered heat.
- Add cut spinach leaves, keeping aside few leaves to add later when you blend the mixture.
- Add 2 cups of stock to it. Bring it to boil. Allow to simmer for 10 more minutes with a lid on it.
- Allow the mixture to cool down, before you blend that in a mixture.
- When you blend the mixture, make sure you add remaining spinach leaves. This will give your soup nice green color.
- Return the mixture to the pan heated with little more butter. Heat the mixture, add some salt, sometimes I add crushed cumin seeds that gives nice fresh taste to the soup. But you can skip that. Do not allow the soup to boil. Serve in a nice plate garnished with spinach leaves and some Parmesan shaves or any grated cheese you like.
This is a perfect soup for cold winter weather. Spinach has tons of nutrients, it's a very good source of iron as well. So make a bowl for you and savour the warmth in the cold winter or on a gloomy rainy day.Enjoy......:)