Best Spinach And Radish Soup Recipes

SPRING RAMP, RADISH & SPINACH SOUP

Steps:

• Divide ramps between greens and stem. Reserve the greens; chop the stems. Trim the ends off the radishes and slice in half.
• Snap off the woody ends of the asparagus. Peel the bottom two thirds of each spear, then chop in pieces.
• In a medium pot, heat the olive oil over high heat. Add the ramp stems and the radishes. Cook for 2-3 minutes, stirring occasionally.
• Pour in the vegetable stock; add the ginger root and bring the soup to a simmer. Reduce heat to medium low and simmer the soup for 10 minutes.
• Add the ramp greens and the spinach to the pot. Stir and cook for another 2 minutes.
• Transfer the soup to a high-powered blender and liquify. Blend it long enough so there are no fibres remaining.
• Pour in the rice vinegar and salt. Blend again and taste the soup. Sprinkle in additional salt to taste if desired. Pour soup back into the pot and keep on low until ready to serve.
• Ladle into bowls and garnish with fresh mint.

SAUTEED RADISHES WITH SPINACH

Steps:

• Cook 2 bunches trimmed and halved radishes and 1 sliced red onion in a skillet with olive oil over medium-high heat, stirring, until tender, about 8 minutes; season with salt and pepper. Stir in 5 ounces baby spinach, the juice of 1/2 lemon and a pinch each of salt and pepper; cook until wilted, about 1 minute.

SPINACH AND LONG WHITE RADISH SOUP

Steps:

• 1 - Toss beef, celery, juniper and ca. 1 teaspoon of salt into a pressure cooker, pour in water, and cook for 20 minutes. In the meantime prepare the rest of ingredients. 2 - Heat oil in the skillet, add potatoes and onion, fry stirring for 3 to 4 minutes, then add radish and spinach, continue for about 2 minutes. 3 - Transfer all from the pressure cooker to the pot excluding scums. Add green pepper, tarragon and all from the skillet. Cook for 8 to 10 minutes. At the end stir in the lemon juice, turmeric, salt if needed and ground pepper. 4 - Serve with hard boiled eggs, which you may add less than I did.

SPINACH AND RADISH SOUP

Steps:

• In a large soup kettle, bring broth to a boil.
• Stir in ginger, sugar, pepper and vinegar.
• Stir in scallions.
• Stir in radishes and spinach.
• Return to almost a boil and cook about 5 minutes.
• Stir in shrimps.
• Simmer for five minutes more.
• Remove from heat and let stand for 5-6 minutes.

SPINACH SOUP

Steps:

• In a large skillet, heat the olive oil over medium heat. Add the spinach and garlic and cook, stirring constantly, until the spinach is wilted, 2 to 3 minutes. Add the mixture to a blender or food processor, pour in 1/4 cup hot water and pulse until pureed. Set aside.
• In a large soup pot, cook the onions in the butter over medium heat until the onions begin to soften. Sprinkle the flour over the top and stir to combine. Cook for about 2 minutes, then pour in the milk, stirring occasionally. Add the salt, cayenne and some black pepper and stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in the pureed spinach, then cook until thickened, another 3 to 5 minutes.
• Check the seasonings, adding more salt, black pepper or cayenne as needed. Serve warm.

SPINACH AND YOGURT SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Add the onion, and cook until tender, stirring occasionally. Stir in the flour, salt, tarragon, nutmeg and cayenne, and heat until fragrant. Stir in spinach (undrained) and chicken broth. Bring to a boil, then reduce heat to low, and simmer for about 15 minutes.
• Remove the soup from the heat, and puree in a food processor or blender in batches. Return to the saucepan, and whisk in yogurt. Heat through, but do not boil. Taste and adjust seasonings if necessary. Ladle into bowls, and float a lemon slice on top of each serving.

EASY SPINACH SOUP

Steps:

• Melt butter in a stockpot over medium heat. Add carrots, scallion, and garlic; cook and stir until scallion is soft, 1 to 2 minutes. Pour in chicken broth; bring to a boil. Add pasta and cook, stirring occasionally until tender yet firm to the bite, 5 to 10 minutes. Stir in spinach; cook until tender, 2 to 3 minutes more. Season with salt and pepper.