Spinach Soup
A comforting and nutritious spinach soup that combines hearty vegetables and optional cream for a rich flavor.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 ribs celery, finely diced
- 2 medium carrots, finely diced
- 3 cloves garlic, minced
Soup Essentials
- 2 tablespoons tomato paste
- 300 grams frozen spinach, thawed
- to taste Salt
- 1/2 cup jasmine rice, rinsed
- 1/2 cup tomato sauce
- 8 cups vegetable broth (unsalted)
- 1/4 cup cream (optional)
Instructions
Preparation
- Ensure the frozen spinach is completely thawed.
- Heat the olive oil in a large pot over medium-high heat.
- Add the diced onion, celery, carrots, and minced garlic, sautéing until they become translucent, about 5-7 minutes.
- Stir occasionally to prevent burning.
- Add the tomato paste to the mixture and cook for an additional minute.
- Stir in the thawed spinach and let it cook for a few minutes.
- Season with salt to taste and add the rinsed jasmine rice.
- Pour in the tomato sauce and vegetable broth, bringing the pot to a boil.
Cooking
- Reduce heat to medium-low and let the soup simmer for about 20 minutes or until the rice is tender.
- For a creamier soup, add the cream during the last few minutes of cooking.
- Optional: Whisk an egg yolk with some milk or yogurt and gradually mix it into the hot soup broth for a unique flavor.
Serving
- Serve the soup hot, garnishing with freshly cracked pepper and a dollop of cream if desired.
- Accompany with croutons, crispy bread, or a fresh salad.
- Garnish with fresh herbs like parsley or chives.
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Notes
Sautéing builds a rich flavor base. For a vegan option, omit the cream and egg yolk. Store leftovers in airtight containers for up to five days in the refrigerator.