Easy Soup Recipes- 3 Minute Spinach Soup
I came up with this idea one evening driving home from the gym, hungry and tired. I wasn’t in the mood to cook a full meal but still wanted something that would be healthy and quick. It was rainy so my first thought was some kind of creamy soup but then I thought of how much time it would take to put everything together in the pot, wait for it to cook and then blend it in my blender or food processor in batches to avoid steam-burning the appliance or myself. Suddenly it occurred to me- what if I reversed the process? What if I put all the main ingredients to blend first then heat it up in a pot? That would take all of just a couple of minutes (3 to be exact, from the moment I throw things in the blender to the boiling point). And voilà- a super quick, super easy, incredibly healthy and delicious soup in 3 minutes flat.
Serves 4 to 6 as a starter soup
6 oz (170 grams) fresh spinach leaves
1 medium sized zucchini chopped into bite sized chunks
1 handful parsley (with or without stems)
3 cloves garlic
1 large scallion, roughly chopped
3 cups vegetable stock cold or room temperature (substitute water or any kind of stock you prefer)
1 cup milk (I use non-fat but you can use any type you like, including soy, almond or even cream)
1 teaspoon sea salt
1/8 teaspoon white pepper (optional)
1/8 teaspoon cumin
Place all the ingredients except the milk, salt, pepper and cumin into a blender or food processor and pulse until completely smooth.
Transfer the liquid into a pot and bring to a slight boil on high heat. (If you have an electric stove, this might take a bit longer resulting in a 5 minute soup instead of 3. Still fast right?!) As soon as you see the soup begin to boil, lower to medium high heat and add in the milk, salt, pepper and cumin, stirring until thoroughly combined. Turn off the heat. Serve immediately.