It takes only 4′ to cook a flavorful spinach soup in a pressure cooker.
Even though Spring is about to arrive, we still have time to enjoy our beloved soups, especially in the evening for dinner because they satisfy without being heavy and are always tasty and flavorful.
By using the pressure cooker, we know that nutrients are not lost as in normal cooking and, above all, this essential tool allows us to cook in a short time with a significant saving of time and gas.
Regarding spinach, whether fresh or frozen, we know they are rich in fiber, vitamins, minerals, and water; all elements that are good for our body.
The choice to use frozen spinach is dictated by time because fresh ones require more steps between cleaning and various rinses since they are almost always full of soil, but if you prefer them, you can use them without problems because in the pressure cooker it’s the food that takes the longest to cook that determines the total cooking time, and in this case, only the potatoes.
Having laid all the necessary premises, let’s head to the kitchen and see how to prepare a wonderful spinach soup in a pressure cooker.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Pressure cooker
- Cuisine: Vegetarian
- Seasonality: Autumn, Winter, and Spring
- Energy 154.33 (Kcal)
- Carbohydrates 11.55 (g) of which sugars 1.16 (g)
- Proteins 5.68 (g)
- Fat 9.47 (g) of which saturated 1.40 (g)of which unsaturated 0.05 (g)
- Fibers 4.02 (g)
- Sodium 290.70 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.6 oz spinach, frozen
- 4.2 oz potatoes (equal to 2 medium)
- 0.5 oz onion
- 10.6 oz water
- 2 tbsp extra virgin olive oil
- 1 pinch coarse salt
- pepper
- 2 tbsp plain natural yogurt (or Greek)
- bread croutons (to taste)
Tools
- 1 Pressure cooker
- 1 Immersion blender
Steps
– Peel and cut the potatoes into pieces. Pour 2 tablespoons of oil into the bottom of the pot and add the potatoes, chopped onion, and spinach.
– Lightly brown, then add water and bring the pot to pressure, calculating 4′ from the whistle. Then depressurize and blend with an immersion blender.
– Put the pot back on the stove for a few minutes and adjust the salt. Then season with freshly ground pepper directly in the plates and add yogurt and croutons to taste.
