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Creamy Spinach Soup

Published: | LAST UPDATED ON: Nov 5, 2024 by Lubna Karim

{Ramadan Special} – Creamy Spinach Soup from Dr. Sawsan of Chef in Disguise

Hello and welcome….The guest of today’s post Dr.Sawsan is new to me…I came to know about her blog through Dr.Jehanne…With in no time…I was feasting virtually in Dr.Sawsan’s blog…which is perfectly named….’Chef in Disguise‘…Sawsan is orthodontist by profession and a passionate food explorer by heart…Being Palestinian living in Amman, Jordan her blog features authentic middle eastern recipes  along with her family favorites from around the globe. Very beautiful hijabi doctor who is a loving mom of two wonderful kids says, there is so much more to the Middle East than what you hear on the news. If you switch off the T.V. and come along this journey with me, you just might change your mind….so do drop by at Chef in Disguise to know more about the beautiful Middle East…where food is love….Check out what Dr.Sawsan has to say about Ramadan at her place along with relishing on this hot and yum creamy spinach soup recipe…

After a 16 hour fast, the iftar meal needs to be well planned if you don’t want to end up with a stomach ache. My family usually starts the iftar with some dates . They are easy to digest. They help ease the stomach into receiving the meal that is coming.Their sugar content helps  raise the blood sugar levels that drop during fasting long hours. They are also rich in vitamins, minerals and fiber.The next item on the menu is always salad and soup . In the same spirit as dates. You need something that is easy to digest and rich in nutrients.

Ramadan in my house

When I first got married my husband would only have one type of soup in Ramadan and that is Lentil soup made the traditional Arabic way. Don’t get me wrong, I love that lentil soup but not enough to have it every day for 30 days! I would make him some lentil soup and make myself another type of soup. It took a couple of years for him to admit that change was good and refreshing but he eventually did. Ever since then I try to add new soups to our Ramadan list every year and this year this creamy spinach soup made the cut. I am particularly happy with it because for the longest time I would not get within 10 feet of anything that contained spinach. I was never a picky eater but there was one thing I was not willing to eat in any shape or form and that was spinach. My mother tried time and again to get me to try spinach but I never did (and then I blame my husband for not trying new things lol). That all changed when I had kids. I couldn’t tell my kids to try everything at least once if I wasn’t willing to do that myself. I started looking for recipes that could help me like spinach, things that were new and interesting. After a few attempts I found a recipe that worked for me. A recipe that made me love spinach. After that I started using it in soups, pastries and even in desserts!
This spinach soup is creamy as the name implies without being overly rich. Served with a drizzle of pomegranate molasses or lemon juice, it is refreshing, the tang perfectly balances the creaminess. Add crunch from a few toasted croutons and you have a new family favorite.
 
When Lubna asked me to do a guest post on her blog, yummy food featuring one of my favorite Ramadan recipes or a recipe that has special meaning to me, I knew exactly that this soup was going to be the one.

CREAMY SPINACH SOUP

4 Servings
 
INGREDIENTS:
  • 2-3  tablespoons olive oil or butter
  • 1 medium onion chopped
  • 6 cups (10 oz) (284 g) fresh spinach or 1 (10 oz)package frozen (see notes)
  • 4 cups water or chicken stock
  • 1/2 teaspoon salt
  • pinch of black pepper
  • 100 ml double cream

How to make Creamy Spinach Soup

PREPARATION:
  • In a large pot over medium heat, sauté onion in butter or olive oil for 3-5 minutes.
  • Add spinach and cook for 5  minutes longer until spinach is welted.
  • Add the water, salt and pepper and bring to a boil then lower to a simmer for 10- 15 minutes.
  • Purée the soup mixture in a blender, food processor or using an immersion blender. Return to saucepan. Whisk in  the double cream.
  • Simmer for 5- 10 minutes to allow the flavors to blend, adjust salt and pepper to taste.
  • Serve with a squeeze of lemon juice, a drizzle of pomegranate molasses or a dollop of sour cream.
You can find Sawsan @ Blog | Facebook.
 
Thank you Sawsan for the lovely post and yum recipe…

Comments

  5. Sayantani says

    this headspace of yours is so nice. love the black monotone. beautiful. my son loves spinach soup and this looks wonderful.

    Reply

  8. Kitchen Riffs says

    Sawsan always posts great recipes, and this one is no exception. Love the flavors, and the pictures are terrific. Wonderful guest post – thanks so much.

    Reply

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