There’s something about fall and soup. It’s like everyone has a hankering for a big bowl of their favorite hot soup, and they can’t get enough of it. It’s also a great time to think about all of the kitchen items you need to make those favorite soups happen. There’s chopping, labeling, sautéing, and even a little blending. My new favorite recipe is my easy spinach soup. It takes no time to make, and you can even prep ahead and make it anytime you want. Don’t believe me? Let me show you how:
The secret to soup? The chopping. You want to make sure that all of the items are chopped finely, and are all the same, or similar, size. Carrots constantly give me trouble, since they are shaped in an odd way, so I need good knives like Chicago Cutlery Knife Set to get them chopped the right way. The same goes for the onion in this recipe. Onion is one of those mainstays for soup, and you don’t want large chunks. Chop it right, yo. Yes, this spinach soup has carrot in it. Don’t tell my kids.
My favorite part of this recipe is that I can prep ahead. I love to place the onions and carrots in a Rubbermaid Premier food storage container. I separate each veggie with some wax paper, carrots on the bottom and onions on the top. Since I cook the onions first, I place them on top of the carrots. The Rubbermaid container goes right in the fridge, and it can wait until days later when I’m ready to cook the soup.
Once the veggies are chopped and put away, you have to make sure to label them! Otherwise, you get nosey kids looking for chopped fruit, and husbands that don’t understand why the container is marked “spinach soup” but has no soup in it. I love to use Sharpie Extreme markers for this. I don’t have to worry about the words smudging when little fingers touch all over the top. Plus, who doesn’t love sharpies?
When I’m ready to cook, I mince 1 garlic clove, sauté the onions, add the garlic, then add the carrots so they can sauté. Once all items are softened, I add in 3 cups of chicken stock and a bay leaf. If you’d like to make this a vegetarian soup, just use vegetable stock.
The soup mixture cooks for 10 to 15 minutes. That’s it. The bay leaf gives you a lovely soup aroma, and it’s just enough time to heat up the stock. Add half of the soup mixture to one of the cups of your Nutri Ninja. Top with 2 cups of fresh spinach. That’s right: you’re going to cook the spinach when you blend the soup! I told you this was EASY spinach soup.
Can we talk about this blender for a minute? The Nutri Ninja with Auto-iQ has me so excited for soup season. The Auto-iQ knew exactly how much to blend the mixture to make it silky smooth. It’s also a powerful nutrient and vitamin extractor, so this soup not only tastes amazing, but it’ll be super healthy too!
The Easy Spinach Soup came out so creamy, and there wasn’t a lick of cream in there. Look at how it pours out. If that doesn’t make you want to taste it, I don’t know what will.
Once the soup is blended, then you would add salt and pepper to taste. I love adding the seasonings after blending, because each person can decide how much they would like to add. And that’s it. Easy Spinach Soup. Prepped in no time, and made in less than 20 minutes.
To take the soup experience to the next level, I love to add a cup of hot tea to the mix. This organic Earl Grey tea has been my new love. It goes so well with a hearty and filling soup. I have my eye on the organic green tea next. I think it may pair well with an easy chicken noodle soup. Mmmm. Soup.
By the way, all of the items I used to make this soup, like the Chicago Cutlery Knife Set, Rubbermaid 5-cup Premier Food Storage, Sharpie Extreme Marker Set and Signature Tea Company, are available at Walmart! The Nutri Ninja with Auto-iQ is available in Walmart, and Walmart.com.
Easy Spinach Soup
1 tablespoon cooking oil
1 cup yellow onion, chopped
1 cup carrot, chopped
1 garlic clove, minced
3 cups vegetable or chicken stock
1 bay leaf
4 cups fresh spinach
Salt and pepper, to taste
Place a medium pot over medium heat. Add in cooking oil.
Once the oil shimmers, add in onion and turn heat to medium low.
Stir onions consistently for about 3 minutes. Add in garlic and stir for another 30 seconds.
Add carrots to the mixture, and stir for about 2 minutes.
Slowly add stock to the pot, drop in bay leaf, stir and cover. Let cook for no more than 15 minutes.
Once the soup mixture is cooked (carrots should be tender), place half of the mixture in your Ninja cup. Add 2 cups of spinach. Blend until the soup is smooth. This makes enough soup for 2 bowls. Repeat this process for two more bowls of soup.
This delicious post was brought to you by Acorn Influence.