Spinach Soup Recipe Jamie Oliver

SPINACH & TORTELLINI SOUP

Spinach & tortellini soup image

Provided by Laura Fyfe

Categories Mains Jamie Magazine Gorgeous Winter Soups Starters Quick fixes Spinach

Time 15m

Yield 2

Number Of Ingredients 5

Ingredients

1 litre organic chicken or vegetable stock
2 fresh bay leaves
200 g tortellini
50 g frozen peas
1 large handful of spinach

Steps:

Pour the stock into a large pan, add the bay leaves and bring to the boil.
Add the tortellini and cook for 4 minutes.
Add the peas, cook for a further 3 minutes, then add the spinach and cook until just wilted.
Ladle into bowls and serve with some crusty bread, if you like.

Nutrition Facts : Calories 393 calories, Fat 3.3 g fat, SaturatedFat 0.3 g saturated fat, Protein 17.7 g protein, Carbohydrate 77.3 g carbohydrate, Sugar 4.3 g sugar, Sodium 0.1 g salt, Fiber 4.7 g fibre

CREAMY SPINACH SOUP

Creamy spinach soup image

The lovely, leafy spinach in this recipe makes for a flavoursome and intriguing bright-green soup

Provided by Maxine Clark

Categories Dinner, Soup

Time 1h15m

Number Of Ingredients 10

Ingredients

50g butter
1 medium onion , finely chopped
2 garlic cloves , finely chopped
1 medium potato , peeled and chopped into chunks
450ml chicken or vegetable stock
600ml milk
450g fresh spinach , washed if necessary and roughly chopped
finely grated zest of half a lemon
freshly grated nutmeg , to taste
3 tbsp double cream , to serve

Steps:

Melt the butter in a large lidded saucepan, add the onion and garlic and fry gently for 5-6 minutes until softening. Stir in the potato and continue to cook gently for 1 minute. Pour in the stock and simmer for 8-10 minutes until the potato starts to cook. Pour in the milk and bring up to a simmer, then stir in half the spinach and the lemon zest. Cover and simmer for 15 minutes until the spinach has completely wilted down. Allow to cool for about 5 minutes.
Pour the soup into a blender (preferably) or food processor, add the remaining spinach (this will keep the soup bright green and fresh tasting) and process until silky smooth - you may need to do this in batches depending on the size of your machine. (The soup may now be frozen for up to 1 month. Defrost in the microwave or overnight in the fridge. The soup may lose some of its vibrancy on freezing, but the flavour won't be impaired.) Return to the pan and reheat. Taste and season with salt, pepper and nutmeg. You may like to dilute the soup with a little extra stock if too thick. Ladle the soup into bowls and swirl in the cream

Nutrition Facts : Calories 226 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.22 milligram of sodium

SPINACH SOUP

Spinach soup image

A vibrant green blended soup with half-fat crème fraîche that's healthy and filling - make a batch and freeze

Provided by Caroline Hire - Food writer

Categories Lunch, Soup

Time 35m

Number Of Ingredients 9

Ingredients

25g butter
1 bunch spring onions, chopped
1 leek (about 120g), sliced
2 small sticks celery (about 85g), sliced
1 small potato (about 200g) , peeled and diced
½ tsp ground black pepper
1l stock (made with two chicken or vegetable stock cubes)
2 x 200-235g bags spinach
150g half-fat crème fraîche

Steps:

Heat the butter in a large saucepan. Add the spring onions, leek, celery and potato. Stir and put on the lid. Sweat for 10 minutes, stirring a couple of times.
Pour in the stock and cook for 10 - 15 minutes until the potato is soft.
Add the spinach and cook for a couple of minutes until wilted. Use a hand blender to blitz to a smooth soup.
Stir in the crème fraîche. Reheat and serve.

Nutrition Facts : Calories 192 calories, Fat 12.6 grams fat, SaturatedFat 7.2 grams saturated fat, Carbohydrate 13.1 grams carbohydrates, Sugar 4.4 grams sugar, Fiber 5.4 grams fiber, Protein 6.5 grams protein, Sodium 2 milligram of sodium

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