Ingredients with Measurements:
- 2 cups of spinach leaves, washed and chopped
- 1 cup of walnuts, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups of vegetable broth
- 1 cup of heavy cream
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 5 minutes or until the onion is translucent.
2. Add the chopped walnuts to the pot and cook for another 3 minutes, stirring occasionally.
3. Add the chopped spinach leaves to the pot and cook for 2-3 minutes or until the spinach is wilted.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 10-15 minutes.
5. Using a blender or immersion blender, puree the soup until it is smooth.
6. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
7. Serve the soup hot, garnished with additional chopped walnuts or spinach leaves.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing and simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 380
- Fat: 34g
- Carbohydrates: 14g
- Protein: 7g
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- You can use almond milk instead of heavy cream for a dairy-free option.
Variations:
- Add a pinch of nutmeg or cinnamon for a warm and cozy flavor.
- Use kale or Swiss chard instead of spinach for a different taste.
- Add a dollop of sour cream or Greek yogurt on top for extra creaminess.
Tips and tricks:
- Toast the walnuts before adding them to the soup for a deeper flavor.
- If you prefer a chunkier soup, reserve some of the chopped walnuts and spinach to add as a garnish.
- Use fresh spinach leaves for the best flavor.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in a bowl with a drizzle of olive oil on top and a sprinkle of chopped walnuts or spinach leaves.
Garnishes:
- Chopped walnuts or spinach leaves
Pairings:
- Serve the soup with a crusty bread or a side salad.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to wash the spinach leaves thoroughly before using them in the soup.
Food history:
- Spinach soup is a popular dish in many cultures, including Mediterranean and Indian cuisine.
Flavor profiles:
- The soup has a nutty and creamy flavor with a hint of garlic and onion.
Serving suggestions:
- Serve the soup as a starter or a light meal.
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