{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
CREAMY SPINACH SOUP
- 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
- 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.
Rafeeda AR says
yummy soup… and lovely guest post…
Priti S says
Very nice indeed ….great going Lubna ..nice series
prathibha Garre says
very delicious soup…love that thick creamy texture of the soup
RaaaZzzfoodlove says
soup looks delicious, nice guest post…
chefindisguise.com says
Thank you for the kind words about me and about my blog Lubna.
It is my pleasure to be a guest on your wonderful blog and in your beautiful series
Sayantani says
this headspace of yours is so nice. love the black monotone. beautiful. my son loves spinach soup and this looks wonderful.
Jehanne says
sawsan's recipes are usually mindblowing, so definitely will try this too!
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.
Ambreen (Simply Sweet 'n Savory) says
Wonderful soup, packed with nutrients. Lovely pictures!
gardentowok says
Great spinach soup, the drizzle of pomegranate molasses makes it sound very exotic.