Spinach Pepper Soup Recipe

Recipe By Slurrp

Spinach pepper soup is a nutritious and flavorful dish made with fresh spinach leaves and a blend of aromatic spices. This soup is packed with vitamins and minerals, making it a healthy choice for any meal. The combination of spinach and peppers gives it a vibrant green color and a slightly spicy taste. It is easy to prepare and can be enjoyed as a light appetizer or a comforting main course. Serve it hot with a side of crusty bread for a satisfying and nourishing meal.

3.9
28 Rating -
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15minstotal
15m.total
Spinach Pepper Soup
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ingredients serve

Ingredients for Spinach Pepper Soup Recipe

  • 1 tablespoon Oil
  • 1/2 Onion, Chopped
  • 1 cloves Cloves Garlic, Minced
  • 1 Bell Peppers, Chopped
  • 2 cup Fresh Spinach Leaves
  • 2 cup Vegetable Broth
  • As required Salt And Pepper To Taste
  • as required Optional: Coconut Milk Or Heavy Cream For Creaminess
  • as per your need Optional: Additional Spices Like Cumin Or Paprika
  • as required Optional: Black Pepper Or Yogurt For Garnish

Directions: Spinach Pepper Soup Recipe

Cooking Directions

  • STEP 1.Heat oil in a large pot and saut茅 onions and garlic until fragrant.
  • STEP 2.Add chopped peppers and cook until they start to soften.
  • STEP 3.Add spinach leaves and cook until wilted.
  • STEP 4.Pour in vegetable broth and bring to a boil.
  • STEP 5.Reduce heat and simmer for 15-20 minutes.
  • STEP 6.Season with salt, pepper, and any other desired spices.
  • STEP 7.Blend the soup until smooth using an immersion blender or a regular blender.
  • STEP 8.Serve hot and garnish with a sprinkle of black pepper or a dollop of yogurt.
  • STEP 9.Enjoy!

Cooking Tips

  • You can use any type of peppers you prefer, such as bell peppers or jalapenos.
  • For a creamier texture, add a splash of coconut milk or heavy cream.
  • Feel free to customize the spices to your taste, such as adding cumin or paprika.
  • If you don't have fresh spinach, you can use frozen spinach, just make sure to thaw and drain it before adding to the soup.

Storage and Serving

  • Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the soup on the stovetop over low heat, stirring occasionally.
  • Serve the spinach pepper soup hot with a side of crusty bread or a salad for a complete meal.
Nutrition
value
796
calories per serving
41 g Fat30 g Protein73 g Carbs54 g FiberOther

Current Totals

  • Fat
    41g
  • Protein
    30g
  • Carbs
    73g
  • Fiber
    54g

MacroNutrients

  • Carbs
    73g
  • Protein
    30g
  • Fiber
    54g

Fats

  • Fat
    41g

Vitamins & Minerals

  • Calcium
    553mg
  • Iron
    21mg
  • Vitamin A
    11249mcg
  • Vitamin B1
    1mg
  • Vitamin B2
    1mg
  • Vitamin B3
    11mg
  • Vitamin B6
    1mg
  • Vitamin B9
    525mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    170mg
  • Vitamin E
    10mg
  • Copper
    2mcg
  • Magnesium
    646mg
  • Manganese
    5mg
  • Phosphorus
    560mg
  • Selenium
    49mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp