The Spinach Soup is very easy and quick to prepare.
It’s an economical and healthy dish since spinach aids in gut transit, reduces unwanted fermentation, and increases satiety.
Spinach should be cooked in vegetable broth after releasing its own water while sautéing in butter.
But let’s proceed step by step by describing the procedure directly.
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.54 lbs spinach
- 4.23 cups vegetable broth
- 1 glass milk
- 3.5 tbsps butter
- 1 tbsp grated Parmesan cheese
- 1 pinch nutmeg
- to taste salt
- to taste croutons
Preparation
First, you need to cook the vegetable broth with celery, carrot, and onion, or use ready-made broth of your choice;
Wash the spinach thoroughly, squeeze it, and chop it coarsely on a cutting board;
Cook it in a saucepan with some butter;
When the water released by the spinach has evaporated, add some broth and let it simmer on low heat;
When boiling, add 1 glass of milk (for each liter of broth), nutmeg, and Parmesan cheese;
Once cooked, you can blend the spinach or leave them as they are;
Separately, fry some bread croutons in butter;
Serve the soup hot with croutons and a sprinkle of Parmesan.
Store in the fridge for 2 days.
