Spinach Soup Recipes

 Amaranth (Chinese Spinach) Soup

Amaranth or Chinese spinach or “Yin Choy” (in Cantonese) is a beautiful leafy veg that comes in total green leaves or green leaves with streaks of purplish red running in the middle.

When at home, M and I prefer the one with purplish red streaks which turns the soup into a reddish tone! And at restaurants, we'll normally have the green leafy ones that is normally done with rich superior stock.

Find the purplish red species more eye catching and appetizing. Don't you agree?

Ingredients

300g Amaranth

2 tbsp Wolfberries

4 cloves Garlic, sliced thickly

Stock (Ikan Bilis/Anchovies stock)

Salt, to taste

Pepper, to taste

 

procedure:

1. Cut roots of Amaranth. Remove fiber on stems and cut to bite size (about 1”)

2. Heat work. Add Oil. Once hot, add Garlic and fry till fragrant.

3. Add Stock, sufficent to cover Amaranth.Bring to boil.

4. Add Wolfberries.

5. Add Amaranth stems then the leaves.

6. Add Salt and Pepper to taste.

7. Serve.

 

 

Dried shrimp with edible amaranth Soup

Ingredients

• dried shrimp 2 tbsp
• edible amaranth 1 lb
• red chilli 1 pc
• ginger 3 slices
• water 2 cups

Method

1. Cut off the head of edible amaranth and rinse.
2. Wash dried shrimp. Shred red chilli.
3. Heat wok with 2 tbsp. oil. Saute ginger and dried shrimp until fragrant. Pour 2 cup of water. Bring to boil, simmer for about 10 minutes. Put in edible amaranth and cook for a while. Add shredded red chilli. Season with salt and Serve.

Creamy Cannellini Bean – Amaranth Soup with Basil

Rating: Very Good

1 Tbsp. olive oil 1/2 onion, diced 3 garlic cloves, minced 1/2 cup amaranth 2 cups vegetable stock ( I used 2 cups water and 2 tsp. better than bouillon vegetable base) 1 bay leaf 2 tsp. oregano, dried salt & pepper, to taste 1 (8 oz) can tomato sauce 1 (15 oz) can cannellini beans or white beans, drained, divided handful fresh basil, chiffonade

1. Heat oil in a 2-qt. sauce pan over medium heat, add onion and a pinch of salt, sauté until onion starts to get translucent, 3-5 minutes.
2. Add garlic, sauté a minute or two more.
3. Add amaranth, stock, bay leaf, oregano, pepper, and tomato sauce. Bring to a boil, then reduce heat to a simmer. Cover and simmer 30 minutes.
4. Meanwhile, take half the beans and use a food processor or immersion blender and purée until smooth. (*I used an immersion blender and just a bit of water.)
5. When the 30 minutes have passed, mix the bean purée into the soup.
6. Add the rest of the beans and the basil, stir to combine. Check seasoning, then simmer 5 minutes more.

I served this with a salad (romaine, carrots, celery, pine nuts, balsamic vinaigrette) and hot from the oven bread (rye is the dough I had and it was good with this ). The taste of the soup reminded me of a hearty minestrone, the amaranth served as the potatoes or pasta and added a bit of a nutty-small-crunchy-ness to the soup. Interesting and good. The amaranth looked like teeny tiny quinoa .

Cream of Spinach Soup

Ingredients

• 1 1/2 cups water
• 3 cubes chicken bouillon
• 1 (10 ounce) package frozen chopped spinach
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups milk
• 1 tablespoon dried minced onion
• salt and pepper to taste

Directions

1. In a medium saucepan, combine water, bouillon, and spinach. Bring to a boil, and cook until spinach is tender.
2. Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt, and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture. 

 

 

 

Tortellini Tomato Spinach Soup

Ingredients:

• 1 tablespoon olive oil
• 1/2 cup minced onion (about 1/2 small onion)
• 1 garlic clove, minced
• 4 -6 cups chicken broth or 4 -6 cups vegetable broth
• 1 (14 ounce) can whole tomatoes, coarsely chopped
• 1 (9 ounce) packagefreshtortellini or 1 (9 ounce) package dried tortellini
• kosher salt
• cracked black pepper
• 10 ounces fresh spinach or 10 ounces frozen spinach, defrosted and chopped
• 1/4 cup freshly grated parmesan cheese (optional)

1. In a soup pot, heat olive oil over medium high heat.
2. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes.
3. Add broth and tomatoes, turn heat up to high, and bring to a boil.
4. Add the tortellini and cook according to package instructions.
5. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.
6. Serve immediately.
7. Garnish each serving with a sprinkling of Parmesan.

Sausage and Spinach Soup

Ingredients

• 10 ounce sweet turkey Italian sausage
• Cooking spray
• 1 cup prechopped onion
• 2 teaspoons bottled minced garlic
• 1/2 cup water
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 (14.5-ounce) can organic stewed tomatoes, undrained (such as Muir Glen)
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 2 cups baby spinach
• 1 tablespoon chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 2 tablespoons grated fresh Romano cheese

Preparation

• Remove casings from sausage. Cook sausage in a large saucepan coated with cooking spray over high heat until browned, stirring to crumble. Add onion and 2 teaspoons garlic to pan; cook for 2 minutes. Stir in 1/2 cup water, beans, tomatoes, and broth. Cover and bring to a boil. Uncover and cook for 3 minutes or until slightly thick. Remove from heat, and stir in spinach, basil, and oregano. Ladle 1 1/2 cups soup into each of 4 bowls, and sprinkle each serving with 1 1/2 teaspoons cheese.
• Wine note: This delicious soup needs a wine that's crisp and medium-bodied, such as a California pinot gris (aka pinot grigio). The wine's crispness balances the richness of the sausage and the density of the beans. At the same time, the wine's body is substantial enough to stand up to the weight of those ingredients.