Cream soup with spinach cream - vegetarian recipe 🍵

Kitchen appliances and utensils:

• hand blender;
• stewpan or pan with a capacity of 3 liters;
• colander;
• cutting board;
• kitchen knife;
• kitchen scales;
• beaker.

Ingredients

Step cooking

1. Rinse the spinach leaves well under cold running water. Go through them, remove the damaged leaves. Drain the water. Remove the stiff stalk that has a fibrous structure. Roll spinach into a tube, finely chop the leaves. If you have a frozen product - thaw it at room temperature, squeeze out excess water.
   
2. Cut the washed stalk of leek (150-200 grams) into small pieces. First chop into rings, and then cut into smaller pieces. Instead of leek, you can take 2 heads of onions of medium size. So that the onion does not bitter - pour the pieces with boiling water, let stand for 3-4 minutes, discard in a colander. Rinse with cold water. The second way is to warm the slices of the vegetable in a microwave oven at an average power of 10-15 seconds. Washed zucchini cut into small plates. Instead of zucchini, you can take a young zucchini.
   
3. Peel 2-2.5 cm of ginger root, cut into thin rings. Peel 2-3 cloves of garlic.
   
4. Heat the stewpan with high sides or a saucepan over high heat. Add 30-40 ml of olive oil (can be replaced with any other vegetable oil).
   
5. Pour chopped zucchini and onions into a bowl. Reduce the heat to medium and fry the mixture, stirring constantly, for 2 minutes.
   
6. Add chopped spinach to the stewpan (pan), salt, pepper with a mixture of peppers to taste. Add chopped ginger root. Stir the mixture well. Cook with stirring for about 3 minutes.
   
7. Pour 700 ml of drinking water into the vegetable mixture. You can use the same amount of vegetable broth. Put in a stewpan (pan) 2-3 cloves of garlic, 1 pinch of ground nutmeg. Boil the soup on low heat for 5-7 minutes. Remove the garlic from the pan.
   
8. Remove the stewpan (pan) from the heat. Using a hand blender, grind the contents to a smoothie condition.
   
9. Add 150 ml of coconut cream, whisk until smooth. Try it if you need to add more salt or pepper. Let the first one brew for 3-4 minutes.
   
10. If the dish has cooled, warm it before serving, but do not boil, because at 90 ° C the coconut cream in the soup is curdled. Garnish the dish in plates with cream, grated hard cheese or finely chopped dill, parsley.
    

You can serve croutons, homemade crackers from any kind of bread to cream spinach soup. Using this recipe, as an example, you can cook vegetarian puree soups from any vegetables. In such a first dish, you can add other herbs, spices: basil, oregano, thyme, rosemary, paprika, sage, other herbs and spices to your taste. Adding carrots or mushrooms will give the dish a new interesting taste and aroma.

Video recipe

The detailed technology for cooking vegetarian spinach cream soup in dynamics is well shown in the video. Clear explanations and demonstrations make cooking easier.