Spinach Soup

Cream of Spinach Soup

Spinach is considered worlds healthiest food

 

Spinach is considered worlds healthiest food, and I am proud of having some part of my kitchen garden growing fresh spinach for most part of the year. Spinach is nutrient dense vegetable packed with vitamins, antioxidants and minerals. It is a good source of vitamins A, B2, C and K, and also contains magnesium, manganese, folate, iron, calcium and potassium.

Benefits of Spinach are endless,  it possess anti-inflamatory properties, fights against cancer, lower blood pressure and cholesterol. Helps immune system and brain functions.

Crunchy fresh huge spinach leaves growing in my kitchen garden

Here goes the recipe of the Cream of Spinach Soup

Serves 4-5

Ingredients: 

350gms fresh Spinach leaves washed stems removed and chopped

1 Litre Chicken Stock

1 Large: Potato cubed with skin on boiled and set aside

4 Table spoon Olive oil or butter

1 medium onion chopped

¼ cup chopped green onions

1 teaspoon Curry powder

2 tablespoons  maida/white flour

2 tablespoons Lemon Juice

½ cups or 100gms- Labaneh/Double Cream (use tetra pack of cream) 

Salt and fresh cracked pepper to taste

Cooking Instructions:

- Boil the potato cubes and set aside

- In a big sauce pan pour olive oil and heat

-Saute the onions until tender and fragrant

-Add boiled drained potatoes and cook for 2 minutes

- Add chopped spinach, curry powder and cook for 5 minutes until spinach are wilted,  turn off fire

-Using a hand blender/smoothie maker puree the spinach mixture and add lemon juice

-Take ¼ cup chicken stalk stir flour in it and make a batter like paste

-Turn on the fire and slowly add the flour and stock paste in the puree and stir fast so no lumps are formed

-Now simmer for 2-3 minutes

-Take out 1 cup of the soup and add the Labaneh/Cream and stir it until very smooth.(Please note  Labaneh is soft greek yogurt and has less calorie then thick cream, I always use Labaneh).

-Add it back in the soup pot, stir and turn off the fire, add salt

-Ladle in individual cups, top with parsley, and Labaneh, croutons and freshly cracked black peppers

-Serve with hot rolls or bread slices

Pumpkin Bisque

 

Creamy pumpkin bisque served with zatar rolls

Originating from France, Bisque is a traditionally creamy smooth soup with a base cooked with shellfish stock. However, this vegetarian version of Bisque is equally tasteful, satisfying and nutrition packed. The base of pumpkin, giving it the velvety, rich and creamy signature texture of Bisque, slightly sweet and tangy hint of apples gives it a unique blend of delicate flavor that is refreshing. Sea vegetable adds on a whopping amount of vital vitamins and minerals including calcium, iron, zinc, manganese, folate, vitamins A & K, and iodine.

 

Low on calories and high on nutrition, this Bisque is a great choice for a starter or a perfect lunch paired with freshly baked rolls.

Great choice for Appetizers, Lunch, Dinner!!

Ingredients:

-700gms Pumpkins cubed

-1 medium Onion chopped

-2  cooking apples

-1 tbsp dried sea vegetable Arame(optional)

-2 tbsp cold pressed vegetable oil or olive oil

-2 tsp Lemon juice

-1 tsp Curry powder

-½ tsp Peppers

-6 cups/ 1.5 litres Vegetable Stock

Salt to taste

 

Cooking Instructions:

1-    Peel and cube the pumpkin, and one apple

2-    Chop onions

3-    In a 3 quart stock pot saute onion in olive oil for 5 minutes, add curry powder cook for another 2-3 minutes

4-    Now add the cubed pumpkin and apple and vegetable stock

5-    Let cook for 20 minutes or until the vegetable are all mushy

6-    While the vegetable are cooking, wash Arame and soak in little water for 5 minutes, and all in the vegetable during the last 5 minutes of cooking 

7-    Using a hand held smoothie blender or vitamix puree the vegetable

8-    You will get a thick creamy textured puree, can add little water to adjust consistency. This will be a thick textured soup without use of any thickener

9-    Add salt pepper, and 1/2 tsp lemon juice

10- Grate or julienne the second apple and toss in 1-1/2tsp lemon juice

11- Ladle soup in bowls hot or cold and garnish with a generous amount of grated apple

12- Serve as part of multicourse course dinner, for lunch serve with salad or roll. Here I have served  it with wholewheat zatar rolls

Silky smooth pumpkin soup serve hot garnished with shredded apples