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Spinach Soup

Ingredients 6 to 8 servings

  • 1 1/2 cups sliced yellow onions (1 medium)
  • 2 clove garlic
  • 2 tbsp. olive oil
  • 1/2 lb. spinach (boiled)
  • 1 stalk celery (chopped)
  • 2 medium size potatoes (peeled and cut in half)
  • 6 cups water
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1 cube soup stock
  • 1 cup evaporated milk or milk
  • 1/8 tsp. pepper
  • 2 tsp. italian herbs (oregano, thyme, etc)
  • 4 tbsp. pesto sauce
  • parsley (optional)
  • parmesan cheese to garnish
  1. Saute until the onion becomes translucent:
    1 1/2 cups sliced onions (1medium)
    1 clove garlic (crushed)
    2 tbsp. olive oil
  2. Add , bring it to a boil and simmer with a lid:
    1 stalk celery(finely chopped)
    2 medium size potatoes (peeled and cut in half)
    6 cups water
  3. When the potatoes are cooked completely, take out potatoes and put them in the blender , add boiled spinach and blend at high until smooth. If it is too thick to blend, add some soup.
  4. Put it back to the soup and add:
    1 tsp. salt or to your taste
    1 tsp. sugar
    1 cube soup stock
    1/8 tsp. white pepper or black if you don't have white
    1 and 1/2 tsp. italian herbs
  5. Cook 15 minutes longer. Before serving add and heat but not boil:
    1 cup evaporated milk or milk
    4 tbsp. pesto sauce
    Garnish with toasted pine nuts and chopped parsley. Serves 6-8.
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