A Healthy Cream of Spinach Soup

You may be wondering what is so great about a cream of spinach soup.  I’ll tell you.  It’s a very healthy soup and it’s  worth the time to prepare.  This leafy bushy vegetable (Spinach) is filled with lots of nutrients and minerals.

Now, there are two types of spinach. Either will do fine for this recipe. I used the Amaranth spinach.  This one is more popular in Trinidad and Tobago.  This leafy spinach is thin,with some crinkles on the leaves.  However, you may be familiar with the Malabar spinach, what we call Poi spinach.  It is a little thicker than the Amaranth spinach leaves.

Nutritional Value of Spinach

Spinach is high in nutritional value; it contains antioxidants that can fight cancer. Its health benefits are numerous: it maintains cardiovascular health; healthy levels of blood pressure; prevents stroke; improves brain function; protects against aging; protects eyes from macular degeneration related to age and cataracts; and promotes a healthier skin.

You can ensure you get the optimum nutrition value of this  vegetable  by cooking it.  Cooked spinach is much more nutritious than raw spinach. However, if it is juiced with other vegetables or fruits it is the healthiest.

A Healthy Cream of Spinach Soup

That why this cream of spinach soup is so good.  You can blanch the spinach or use it raw once it is finely blended or chopped. I enjoyed preparing this cream of spinach soup; it took me 45 minutes to prepare it, which was prepared from scratch.  the chicken stock was first prepared; then the potato was boiled in the chicken stock.  The process could be shortened if you prepare the stock in advance or use the commercially prepared chicken stock.  You can also add more spinach to the soup if you wish for a richer soup.  So here is the recipe for this rich, tasty, and healthy cream of spinach soup. Enjoy!

CREAM OF SPINACH SOUP

1 cups Spinach, chopped finely
2 cups chicken stock
1 cup evaporated milk (Carnation)
1 large potato,
1 onion, chopped
2 big leaf thyme, chopped
2 sprig fine leaf thyme, chopped
3 cloves garlic, chopped
2 pimento peppers, chopped
2 tsp. green seasoning
6 leaves chadon beni, chopped
1 dash white pepper
1 dash parsley
1 dash paprika
2 tbsp. butter
Salt to taste

Chop big leaf thyme, fine leaf thyme, chadon beni, pimento, garlic etc.  Set aside.
Make your own chicken stock or use store bought stock.

 Melt the butter over a medium flame.

Saute garlic and onions until translucent.

Then add the potatoes and mix for about 2 minutes.

Pour about 2 cups water. Add salt to taste and let boil until potatoes are cooked.

Blanch the chopped Spinach and set aside.

Pour out potatoes etc into a medium sized bowl and add the milk.

Crush the potatoes using a hand mixer or a blender.
Add the chopped Spinach afterward and the rest of seasonings. Adjust salt to taste. Serve hot.

So, more recipes to come as usual yuh done know.  I’m just busy with work these days but the recipes are coming. Anyhow, I hope you liked my cream of spinach soup recipe.

Ah gone 🙂

Print

Cream of Spinach Soup

Course Soups

Cuisine Caribbean, Fusion

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Felix (Simply Trini Cooking)

Ingredients

• 1 cups Spinach chopped finely
• 2 cups chicken stock
• 1 cup evaporated milk Carnation
• 1 large potato
• 1 onion chopped
• 2 big leaf thyme chopped
• 2 sprig fine leaf thyme chopped
• 3 cloves garlic chopped
• 2 pimento peppers chopped
• 2 tsp. green seasoning
• 6 leaves chadon beni chopped
• 1 dash white pepper
• 1 dash parsley
• 2 tbsp. butter
• Salt to taste

Instructions

• Chop big leaf thyme, fine leaf thyme, chadon beni, pimento, garlic etc. Set aside. Make your own chicken stock or use store bought stock.
• Melt the butter over a medium flame. Saute garlic and onions until translucent. Then add the potatoes and mix for about 2 minutes.
• Pour about 2 cups water. Add salt to taste and let boil until potatoes are cooked.
• Blanch the chopped Spinach and set aside.
• Pour out potatoes etc into a medium sized bowl and add the milk. When cooked, crush the potatoes using a hand mixer or a blender. Add the chopped Spinach afterward and the rest of seasonings. Adjust salt to taste. Serve hot.