Creamed Spinach Soup

I was gifted a huge tub full of fresh spinach last week from an Italian friend who has an organic garden locally, and after cooking it all up, I had to find a few new uses for it. I decided to make a light soup for lunch, and after looking for inspiration, I came across a recipe for Spinach & Zucchini Soup from 101 Cookbooks that adapted this recipe from. I made a few changes since my spinach was already cooked, and I added a little chopped pancetta and parmesan cheese for flavor. I also skipped the cilantro since it really isn’t one of my favorite herbs, and instead used fresh basil. We enjoyed this soup the first day in mugs right from the pot and it was really flavorful and satisfying. The next day I toasted croutons, topped them with some goat cheese and chopped chives and used this to garnish our bowls of soup.

If you want to make this soup vegetarian, simply skip the pancetta and use vegetable broth instead of the chicken broth!

 

  • Spinach can claim a special place among vegetables in terms of its phytonutrient content. Most of the flavonoid and carotenoid nutrients found in spinach that provide anti-inflammatory benefits provide antioxidant benefits as well. Spinach is also an excellent source of other antioxidant nutrients including vitamin C, vitamin E, beta-carotene, and manganese, as well as a very good source of the antioxidant zinc and a good source of the antioxidant selenium.
  • Using potatoes to thicken a soup instead of cream adds nutritional value without the fat.
  • Summer squash such as zucchini is a good source of vitamins A, C, as well as fiber.

 

Creamed Spinach Soup

A vibrant soup made with spinach, zucchini, & potatoes.

Yield: Serves 6

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients:

2 Tablespoons Olive Oil
1 Large Sweet Onion, Peeled & Diced
3 Tablespoons Finely Diced Pancetta or Bacon
2 Large Garlic Cloves, Peeled & Minced
3 Small Potatoes (About 3-4 Inches) Peeled & Diced
2 Medium Zucchini, Trimmed & Chopped
2 Cups Cooked Spinach (Or 4 Cups Fresh)
4 - 5 Cups Chicken Broth
1/2 Cup Fresh Basil Leaves
Salt & Pepper
1/3 Cup Grated Parmesan Cheese
Juice From 1/2 Lemon

Adapted from 101 Cookbooks Spinach & Zucchini Soup

Directions:

In a large heavy saucepan, heat the oil and cook the pancetta and onion over medium heat until the onion is soft and the pancetta is lightly browned, about 5 minutes.
Add the garlic and cook just until fragrant.
Add 4 cups of the broth, zucchini and potatoes and bring to a boil.
Reduce the heat to a simmer and cook until the potatoes are tender, about 10 to 12 minutes.
Add the spinach, basil, salt, pepper, and grated cheese and mix well.
Puree until smooth with a hand mixer, adding additional broth if needed if the soup is too thick, then add the lemon and stir well.
Serve warm.