Spinach soup recipe

Spring spinach and wild garlic soup

Kitchen team | April 25, 2018

Spinach soup with wild garlic is great for this season. Finally getting back into the fresh air and recharging your batteries in the sun. We are enjoy the soft and strong colors of the awakening nature and cannot get enough of everything. This power soup adds even more energy and the best thing about it is that it not only tastes delicious, but the sight of the rich green soup also provides joy and vitality. And to top it off, there are plenty of vitamins in the soup.

Ingredients (4 servings)

300 g of fresh spinach leaves
1-2 bunches of wild garlic
1-2 onions
1-2 cloves of garlic
3 tablespoons of butter
500-700 ml vegetable broth
Salt, pepper

fried mushrooms, seeds, sprouts, sour cream, cream as desired

Preparation

Wash spinach and wild garlic very well, pat dry or drain well. Cut the spinach into thin strips and cut the wild garlic into strips as well preferably with herb scissors.

Peel onions and garlic cloves and finely dice them.

Now melt the butter in a saucepan. First sauté the onion and garlic cubes. Add spinach and wild garlic and let them collapse.

Then douse with the prepared vegetable stock and boil once. Now puree the soup with a hand-held blender. Depending on your preference, more broth may be added to the soup, making it thinner.

Season with salt and pepper.

Power herb soup variant

The following additional ingredients are required for this variant of the spinach and wild garlic soup:

Half a bunch of dandelion leaves
10 sorrel leaves
Half a bunch of chives

Preparation

Wash the herbs very well, pat dry or drain. Slice a little and just before dousing, add them to the spinach and the wild garlic in the pot, and let them collapse as well.