Spinach Soup / Supa de spanac

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Posted By: Dan Petra
Posted In:  Soups
Page Views:  5552 views
Preparation Time:  15 minutes
Cooking Time:  30 minutes
Course: lunch/snacks

Other Info

servings: 4-6





1 ½ c


¼ kg

2 lb

Spinach (fresh)

1 kg


Onion (medium)


4 Tbs


4 Tbs

2 c

Chicken broth*

485 g

4 c


950 ml

To taste

Cayenne pepper

To taste

To taste


To taste

To taste


To taste


1. Wash, skin and chop tomatoes to equal 1 ½ cups.  Place them aside in a small bowl, keeping all the juice. 

2. Wash spinach well to remove all the sand and dirt.  Pinch the stems off.  Lay the spinach leaves on a towel to remove excess water and to dry the leaves.  Finely chop the spinach leaves. 

3. Peel and mince the onion.

4. In a large pot, heat the butter over a medium flame.  Once melted, add the onions and sauté until transparent. 

5. Add the spinach and cook for 3 minutes. 

6. Add the tomatoes and cook for another 3 minutes. 

7. Stir in the chicken broth, turn flame to medium and simmer for 5-10 minutes. 

8. Meanwhile, begin heating the cream or milk over a medium flame stirring constantly.  When the spinach and tomatoes are tender, begin adding the hot cream into the soup.  Adding the cream when it is hot will help prevent the cream from curdling.  Stir until well mixed.

9. Add a grating or two of nutmeg, a dash of cayenne and salt to taste.  Serve hot with toasted bread or croutons.                                


Notes: To make this a vegetarian dish, use vegetable broth instead of chicken broth.


Substitutions: Chicken broth/ Vegetable broth. Cream/Whole milk.


References: *See the Chicken Broth recipe.

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