Soup with spinach and egg: 3 recipes

Prepared by: Arina Volskaya

11/25/2016 Cooking time: 30 min

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Spinach dishes are very healthy, so let's prepare a delicious, healthy and easy soup for lunch. Even if you are short on time, this recipe will make everything come together very quickly and without much hassle.

How to make spinach soup - 15 varieties

Cream soup
Spinach and chicken soup
Mushroom soup with spinach
Quick Frozen Spinach Soup
Spinach and bacon soup
Fish soup with spinach
Spinach and egg soup
Emerald vegetable soup with spinach and broccoli
Soup with rice and spinach
Beef and spinach soup
Turkey and spinach soup
Chicken soup with spinach and green vegetables
Spinach and cheese soup
Spinach and corn soup
Soup with prunes and spinach

Cooking features

The process of making Spinach and Egg Soup is not complicated, but it can vary significantly depending on the specific recipe. To obtain the expected result, you must strictly follow the instructions accompanying the selected recipe. It would also be a good idea to familiarize yourself with the recommendations below.

Spinach can be used fresh or frozen to make soup. Fresh spinach quickly deteriorates, losing its nutrients. If the leaves seem too lethargic to you, it is advisable to refrain from purchasing. To preserve the maximum amount of nutrients, spinach is frozen. If it is frozen already chopped, there is no need to defrost it before preparing the soup. If the leaves are frozen whole, the product should be allowed to stand at room temperature until it softens, then cut and used to cook the first dish.
When making spinach soup, eggs are usually cooked for a short time. Therefore, the choice of this ingredient should also be approached responsibly. Stale eggs, as well as a product whose quality and safety you are not sure of, should not be used for spinach soup.
Spinach is often sautéed before being added to soup. If you salt it at this stage, it will release more juice and its flavor will develop brighter. The soup made from spinach processed in this way will be aromatic.
There is no need to cook spinach for a long time - it becomes soft in a few minutes. It is added, having previously been crushed and sometimes fried, at one of the last stages of preparing the soup.

There are several recipes for spinach soup with eggs, and the taste of each dish is unique. Only after trying them all will you be able to determine which one you like best.

Cream soup

The simplest and fastest soup.

Ingredients:

Spinach (leaves or “pucks”) – 300 g
Processed cheese (Friendship type) – 2 pcs.
Chicken broth or water – 2.5 l
Onion – 1 pc.
Potatoes – 5-7 pcs.

Preparation:

Place the spinach itself, the onion, sautéed until transparent, and finely chopped potato tubers into boiling water or broth. When the latter is already soft, add processed cheese. Simmer for another 7 minutes, and then beat everything with a blender until smooth.

Spinach and chicken soup

A hearty soup that can be prepared in literally an hour, but will bring a lot of pleasure.

Ingredients:

Spinach – 200 g
Chicken fillet – 300 g
Water – 2 l
Garlic – 2 cloves or a little more than half a spoon of dry
Olive oil – 1 spoon
Onion – 1 pc.
Vermicelli – 2-3 small handfuls
Black pepper, salt

Preparation:

Pour water over the chicken and let it cook. Remove the foam. Sauté the onion in oil and add to the chicken. When the fillet is cooked, remove, cool and cut into pieces. Add spinach to the broth, boil and add seasonings and garlic. Before serving, return the meat to the pan.

The soup will be even tastier if you add cream or cheese to it.

Spinach cream soup

Kitchen utensils and appliances:

hob or stove, blender, knife, cutting board, garlic press, frying pan.

Ingredients

Secrets of choosing ingredients

If you don’t have fresh spinach on hand
, you can make pureed soup from frozen spinach, replacing the ingredient in a 1:1 ratio.
Today I will use water in cooking, but you can replace it with vegetable or chicken broth
, then the taste of the soup will be even richer.
The consistency of the soup can also be adjusted by the amount of water added.
The more you add, the thinner
the soup will be.

Let's start cooking

Peel 3 cloves of garlic and chop with a knife or pass through a press.
Wash thoroughly with running water and cut 1 leek into the thinnest half rings.
Pour a little (1-2 tbsp) olive oil into the frying pan and add chopped garlic and leeks. Sauté them over low heat for 1-2 minutes.
We also wash 400-500 g of spinach in running water and cut into strips of medium width. Add to the garlic and fill in all 300 ml of water.
Simmer the prepared mixture over low heat for 5 minutes.
When the spinach is ready, pour everything into a blender and grind until smooth.
Pour the resulting mixture into a saucepan and bring to a boil.
Decorate the finished spinach puree soup and you are ready to serve!

Video recipe

I invite you to watch the video, which describes step by step the recipe for making creamy spinach soup. You will learn not only how to quickly and tasty prepare a healthy lunch, but also how to beautifully decorate and serve it.

How to decorate and what to serve with

Decorate the finished soup with a sprig of fresh parsley or any other herbs you like. In addition, this dish goes well with grated cheese and croutons.

. A more high-calorie, but still very tasty option for decorating such a dish would be pine nuts. Another option for a healthy lunch would be a cooked one. And it will become a more satisfying snack.

Today I will tell you another option for preparing such a dish. We will use other ingredients, but I can tell you for sure that this dish will taste no less good.

Mushroom soup with spinach

Ingredients:

Mushrooms – 200 g
Potatoes – 3-4 tubers
Onion – 1 pc.
Oil for frying – 1-2 spoons
Spinach – 100 g
Water – 1.5 l
Salt, pepper and cream to taste.

Preparation:

Pour water over the prepared potato tubers and cook. Add fried onions and mushrooms to it. Add spinach 10 minutes before serving. If desired, puree using a blender.

With potatoes

If spinach soup is accompanied by potatoes, it is important not to overdo it with vegetables in the dish. Otherwise, the next day the treat will thicken greatly. Approximately 3-4 medium potato tubers are taken for approximately 3 liters of treat.

Ingredients

For the dish you need to take:

buckwheat – 80-100 g;
potatoes (medium) – 3-4 tubers;
white onion and carrots - 1 pc.;
sorrel, dill and spinach (fresh) - 1 bunch each;
bay leaf – 1-2 pcs.;
chicken broth – 2.5-2.7 l;
sunflower oil – 2-3 tbsp. l.;
salt pepper.

Step-by-step cooking process

The cooking process includes several stages:

You should start the cooking process by preparing the products: chop the potatoes into arbitrary small cubes, chop the onions and carrots into strips, finely chop all the greens with a knife.
Read also: How to cook borscht with beets and cabbage - the most correct recipe
The chicken broth will need to be poured into a deep saucepan and brought to a boil. Afterwards, unload chopped potatoes and buckwheat into it, cover with a lid and cook over low heat for 15-17 minutes.
Onions and carrots should be placed in a frying pan with heated vegetable fat and sautéed for 2-4 minutes. The resulting roast, along with bay leaves, salt and pepper, should be placed in a pan and cooked for about 10 minutes.
At the next stage, you should add sorrel, spinach and dill to the soup. After mixing the ingredients, cover them with a lid and keep on low heat for another 3-5 minutes.

After steeping for 15-17 minutes, the dish is served in portioned plates with soft black or white bread.

Quick Frozen Spinach Soup

A light vegetable soup for those days when you don’t have the strength to stand at the stove for a long time.

Ingredients:

Spinach – 4-5 “pucks”
Carrots – 1 pc.
Onion – 1 pc.
Potatoes – 3-4 pcs.
Olive oil – 1 spoon
Broccoli or cauliflower – 100 g
Cream, pepper and salt - optional.

Preparation:

Peel and not very finely chop (or grate) the carrots and onions. Put the chopped potatoes to boil, add overcooked vegetables, spinach and cabbage to it. Cook until tender (about 10 minutes).

Spinach and bacon soup

A more complex dish, but the combination of spinach and bacon flavors is worth the effort.

Ingredients:

Spinach – 400 g
Green lentils – 250 g
Bacon – 100g
Onion – 2 pcs.
Carrots – 1 pc.
Celery (stems only) – 2 pcs.
Garlic – 1 clove or 1\2 tablespoons dry
Vegetable broth – 1.5 l
Olive oil – 2 tablespoons
Salt and pepper to taste.

Preparation:

Boil the lentils in the broth, then remove. Fry onions, carrots and celery until translucent. Boil spinach separately. Mix everything, add broth and beat with a blender. Fry the bacon, blot off the oil and sprinkle on the soup, which has been poured into plates in advance. Can also be served with croutons fried with bacon

With egg

Another option for light spinach soup is with the addition of an egg. If you need to make it dietary, you should avoid frying foods or at least replace the butter with vegetable oil.

Ingredients

For the dish you need to take:

frozen spinach – 200-220 g;
water – 2.5-2.7 l;
potatoes (medium) – 2-3 pcs.;
butter fat – 3 tbsp. l.;
onions and carrots (medium) – 1 pc.;
chicken eggs – 2 pcs.;
bay leaves – 2-3 pcs.;
salt pepper.

Water can be replaced with chicken broth.

Step-by-step cooking process

The cooking process includes several stages:

You should start the cooking process by cleaning and chopping the vegetables. You will need to chop the potatoes into arbitrary cubes, chop the onion into strips, and process the carrots using a coarse grater.
The water must be poured into a deep saucepan and boiled. Next, you need to place the potatoes in it and cook for about 10-15 minutes (until half cooked).
Onions and carrots should be placed in a frying pan and sautéed in melted butter (2 tablespoons) for 3-5 minutes. Then add to the broth.
Place the spinach in the oil remaining after frying the vegetables and simmer without a lid for about 5-6 minutes until it is completely defrosted.
The eggs need to be broken into a separate container and beaten a little with a fork. Next, the resulting mass, stirring constantly, must be poured into a saucepan in a thin stream.
The next step is to add defrosted spinach, bay leaves, and salt and pepper to taste.
After mixing all the ingredients, cover them with a lid and cook over low heat for another 2-5 minutes.

At the last step, you will need to pour the soup into bowls and serve it to the table, adding croutons.

Fish soup with spinach

This soup will appeal to everyone who likes fish soups and dishes, but the usual fish soup or something similar has already set their teeth on edge.

Ingredients:

Spinach – 200 g
Green salad, sorrel – 250 g
Onion – 1 pc.
Carrots – 1 pc.
Sugar – 1 tsp.
Potatoes – 4-5 pcs.
Oil – 1 spoon
Fish (white, fillet) – 0.5 kg
Salt, pepper and bay leaf.

Preparation:

Boil the fish, add spices. When ready, remove it from the broth. Chop vegetables (except potatoes), fry and simmer together with broth for 15-20 minutes. Add potatoes, spinach and sorrel, cook until potatoes easily slide off a fork. Add sugar if desired, return the fish, cut into small pieces, to the pan, cook for another 5 minutes and remove from heat.

Exquisite cream soup: pampering your household

If you decide to make spinach soup, the classic recipe is quite suitable for this. Boil meat broth, add vegetables and spinach. Now the soup is ready. But you can change your usual dish a little and prepare a nutritious, healthy and incredibly tasty cream soup.

Advice! To cook the broth, take a soup set. Boiled meat must be removed from the broth and then returned to the soup at the end of cooking.

Compound:

0.4 kg soup set;
5 pieces. potatoes;
0.5 kg frozen spinach;
1 onion;
1 carrot;
0.4 l cream;
salt and spices to taste.

Preparation:

Advice! To keep the broth clear, it is better to strain it. And for flavor, add some laurel leaves and peppercorns.
On a note! At the end, we will puree the soup with a blender, so small potatoes can be boiled whole or cut in half.

Thoroughly rinse the contents of the soup set and place in a thick-walled pan.
Pour filtered water over the meat on the bones and place on the stove.
Cook the broth until the broth is fully cooked, do not forget to skim off the foam.
While the broth is cooking, peel the potatoes, rinse them and chop them into cubes.
About half an hour after the broth starts cooking, add the potatoes to the pan.
Read also: Chicken breast chops with cheese: simple recipes
Peel the onions and carrots, rinse and chop.
In a frying pan or saucepan in refined sunflower oil, sauté the vegetables until fully cooked.
When the potatoes have cooked for about 10 minutes, remove the frozen spinach from the freezer and add it to the broth.
Mix everything thoroughly. Don't forget that greens shrink in volume when exposed to high temperatures, so you can add a little more spinach for richer flavor.
When the meat on the bone is completely cooked, carefully remove it from the broth and place it on a plate.
Let the meat cool, then trim it, removing the bones.
At the end we will put the boiled meat in a saucepan with soup.
Continue cooking the soup; it should simmer slightly.
Add cream at room temperature. Stir the soup constantly while adding cream.
Now it's time to add salt and spices to taste.
Mix everything again and check the readiness of the potatoes.
Now let's arm ourselves with an immersion blender and beat the soup to the consistency of puree.
Add sautéed vegetables and pieces of boiled meat to the soup. Mix everything well. If desired, you can use the blender again.
We note the time and boil the soup for exactly 3-5 minutes.
Serve the spinach puree soup hot. You can add some crackers or chopped herbs.

On a note! A mixture of Provençal herbs harmonizes perfectly with spinach.
Advice! If you like thick soup, add less water when cooking the broth.

Spinach and egg soup

Another surprisingly simple and extremely interesting spinach soup, the taste of which is complemented by a chicken egg.

Ingredients:

Spinach – 150 g
Potatoes – 4-5 pcs.
Onion – 1 head
Carrots – 1 pc.
Chicken egg – 2-3
Spices and cream can be added as desired

Preparation:

Boil the potatoes, add sautéed vegetables and spinach. Cook until done, add cream if desired and blend everything in a blender. Garnish with a boiled chicken egg (one for each person eating), cut in half.

Unusual recipe for your favorite soup

Spinach soup with cream turns out very tender and incredibly tasty. You don't have to add this component. If you don’t have cream on hand, replace it with low-fat sour cream or natural yogurt.

Compound:

150 g frozen spinach;
4-5 pcs. potatoes;
1 liter of filtered water;
1 carrot;
1-2 pcs. fresh tomatoes;
1 PC. sweet bell pepper;
refined sunflower oil;
a mixture of peppers, spices and salt to taste;
100 ml cream.

Preparation:

Peel, wash and chop the potato tubers into cubes.
Place potatoes in vegetable or meat broth.
As soon as the liquid boils, reduce the heat and continue cooking the soup.
For taste, add some bay leaves and peppercorns.
Wash, peel and chop the carrots, sweet bell peppers and tomatoes.
First saute the carrots in refined sunflower oil.
Then add chopped tomatoes and sweet bell peppers.
Simmer the vegetables for about 3-5 minutes.
Place frozen spinach in a saucepan and stir well.
Add sautéed vegetables. Salt and season the soup with spices to taste.
At the end, add cream to the soup and immediately set it aside from the heat.

Emerald vegetable soup with spinach and broccoli

A delicious vegetarian soup that is quick to prepare.

Ingredients:

Broccoli – 400 g
Spinach – 100 g
Soy milk or a suitable equivalent - to taste
Onion – 1 pc.
Salt, olive oil, pepper

Preparation:

Fry the onion, add to the cabbage cooked until half cooked. Add spinach, cook for another 10 minutes. When everything is ready, add milk or its equivalent, mix everything with a blender.

You don’t have to fry the onions, but sprinkle the finished soup with fried store-battered onions

Soup with rice and spinach

Hearty and healthy soup.

Ingredients:

Potatoes – 2-3 tubers
Spinach – 200-250 g
Onion – 1 pc.
Garlic – 1 clove
Lemon juice – 1 tsp.
Boiled rice – 1 cup
Cream or sour cream – 50 g

Preparation:

Heat olive oil and fry garlic, onions and potatoes in it without turning down the heat for just a couple of minutes. Add water and cook for 5 minutes. Add spinach and do not remove from heat until potatoes are ready. Beat everything with a blender. Add cream. Serve along with rice.

The soup can be garnished with mint and pine nuts before serving.

Beef and spinach soup

The rich and satisfying meat soup will be appreciated by those to whom life without meat seems dreary and insipid.

Ingredients:

Piece of beef on the bone – 500 g
Spinach – 200 g
Onion – 1 pc.
Rice or vermicelli – 1/2 cup
Oil, salt and spices to taste.

Preparation:

Boil the meat into broth, remove the foam and, if desired, lighten it. Cut the meat and chop it into cubes. Add vermicelli or rice and onion to the broth; After fifteen minutes, add spinach to all of them. Before serving, return the meat to the soup. You can decorate the dish with walnuts.

Turkey and spinach soup

Ingredients:

Turkey (minced meat) – 400-500 g
Potatoes – 5-6 pcs.
Broccoli – 200 g
Spinach – 170 g
Carrots – 1 pc.
Onion – 1 pc.
Oil, salt, pepper

Preparation:

Make meatballs from the minced meat, fry them on several sides (so that the meat sets) and send them to the pan to cook. Add chopped potatoes and fried carrots and onions to them. Send them to the broth. After adding the broccoli, cook for another 10-15 minutes, then add the spinach to the pan and let it soften.

With chicken broth

Spinach soup with chicken broth does not need to be pureed. In its classic form it will turn out no less tasty. For a richer taste of the treat, you should prepare vegetable frying from carrots and onions in vegetable oil.

Ingredients

For the dish you need to take:

chicken (leg) – 1 piece;
frozen spinach – 150-170 g;
potatoes (medium) – 3 pcs.;
onions and carrots – ½ pcs.;
sunflower oil – 5-6 tbsp. l.;
water – 1.8-1.9 l;
salt pepper.

Step-by-step cooking process

The cooking process includes several stages:

The first step is to divide the leg into 2 parts, rinse and place in a deep pan. Next, add water to the chicken, bring to a boil and cook until tender over low heat.
The potatoes will need to be peeled and chopped into arbitrary slices, then dumped into the prepared broth, after removing the meat from it. After salting the contents of the pan to taste, it should be cooked for 20-25 minutes.
Carrots and onions must be cut very finely with a knife, placed in a frying pan with heated vegetable fat and sautéed until golden (5-7 minutes).
For a cooked leg, you need to remove the meat from the bones. Then, together with the frying prepared in the previous step, pepper and previously defrosted spinach, put into the pan.

At the last step, all that remains is to mix all the ingredients, bring the soup to a boil and keep on medium heat for about 7-9 minutes.

Chicken soup with spinach and green vegetables

This interesting soup contains both the benefits of vegetables and the taste, aroma and, of course, nutrients from meat.

Ingredients:

Chicken fillet – 500 gr
Onion – 1 pc.
Celery (root) – 2 stalks
Bulgarian red pepper – 1 pc.
Cream – 80 ml
Carrot – 1 pc.
Rice – ~1\2 cups
Potatoes – 4 pcs.
Spinach – 3-4 “pucks”
Salt pepper.

Preparation:

Boil the chicken, pour the broth into a separate pan, remove the fillet from it and cut into pieces. Chop the root vegetables into pieces, pepper into strips. Spinach with onions – not very coarsely chopped. Vegetables (except spinach) – fry and add to the soup along with rice, boil until the potatoes are cooked. Then add spinach and cream.

General principles for making soup

Spinach is a very healthy green. This product normalizes the iron content in the blood, improves the functioning of the digestive system, cleanses the body, removing various harmful substances from it. Interestingly, spinach can even block the growth of tumors. Substances from greens suppress their circulatory system.

Salads with spinach are prepared according to a similar scheme:

First, the greens must be thoroughly washed and dried;
after - cut or tear directly with your hands;
Then you can mix the prepared product with the rest of the ingredients of the snack.

Spinach and cheese soup

A very interesting soup with a fascinating spicy taste.

Ingredients:

Spinach – 250 g
Onion – 1 pc.
Flour – 1/2 cup
Olive oil – 2 tablespoons
Milk (or cream, but then half as much) – 2 cups
Cheese (any hard) – 150 g
Salt, spices.

Preparation:

Fry the onion, garlic and flour together, and while they are frying, grind the spinach into porridge with a blender. Add milk to the garlic and onion mixture, stir and boil; after that, add the spinach mixture. Cook for no more than ten minutes, then serve, first sprinkling the soup with cheese.

Spinach and corn soup

An unusual soup that you definitely haven’t tried yet.

Ingredients:

Onion – 1 pc.
Corn - can
Spinach – 2-3 “pucks”
Milk – 1 glass
Garlic – 1-2 cloves
Celery – 1-2 stalks
Buckwheat noodles (soba) – 1 “bunch”
Salt pepper

Preparation:

Fry fresh celery stalks, onions and garlic well in a saucepan with a thick bottom. Add 1.5-2 liters of water or broth, corn and spinach to them. Boil everything until the vegetables are soft. Lastly, 10 minutes before serving, add buckwheat noodles to the still hot soup and let them steep in boiling water.

Soup with prunes and spinach

Milk soup suitable for allergy sufferers.

Ingredients:

Cottage cheese – 150 g
Prunes – 70 g
Spinach – 1-2 “pucks”
Milk – 3 glasses
Sugar – 1 spoon

Preparation:

To begin with, sort through the prunes and remove the bones, if any. Rinse it very thoroughly, add clean water and bring to a boil, then strain (if desired, chop the berries and add to the main soup). Pour milk into the resulting “broth”, add mashed cottage cheese and sugar. Heat everything again and add spinach there.