Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 4 cups chicken or vegetable broth
- 4 cups fresh spinach, washed and chopped
- 1 cup cooked white rice
- Salt and pepper to taste
- Lime wedges for serving
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
3. Add the ground cumin and dried oregano and stir to combine.
4. Pour in the chicken or vegetable broth and bring to a boil.
5. Add the chopped spinach and cooked white rice and stir to combine.
6. Reduce the heat to low and simmer for 10-15 minutes, until the spinach is wilted and the flavors have melded together.
7. Use an immersion blender to blend the soup until smooth, or transfer the soup to a blender and blend in batches.
8. Season with salt and pepper to taste.
9. Serve hot with lime wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat for sautéing, high heat for bringing the broth to a boil, and low heat for simmering the soup.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 120
Fat: 3g
Carbohydrates: 20g
Protein: 5g
Fiber: 2g
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth to make this recipe vegetarian.
- You can use brown rice instead of white rice for a healthier option.
- You can use kale or Swiss chard instead of spinach.
Variations:
- Add diced tomatoes or roasted red peppers for extra flavor and texture.
- Top with crumbled feta cheese or grated Parmesan cheese for a salty kick.
- Add cooked chicken or shrimp for a heartier meal.
Tips and tricks:
- Make sure to wash the spinach thoroughly before chopping to remove any dirt or debris.
- Use an immersion blender to blend the soup directly in the pot for easier cleanup.
- If you don't have an immersion blender, let the soup cool slightly before blending in a blender to avoid splatters.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls with a lime wedge on the side for squeezing over the top.
Garnishes:
Garnish with fresh cilantro or parsley for a pop of color and flavor.
Pairings:
Serve with warm crusty bread or tortilla chips for dipping.
Suggested side dishes:
Pair with a simple green salad or roasted vegetables for a complete meal.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Sopa de Espinacas is a traditional Mexican soup made with spinach, broth, and spices.
Flavor profiles:
This soup is savory and slightly spicy, with a hint of earthy cumin and oregano.
Serving suggestions:
Serve this soup as a light lunch or dinner, or as a starter to a larger meal.
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