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Soup-e Esfenadj - Spinach Soup for Tirgan

Soup-e Esfenadj – Spinach Soup for Tirgan

This creamy, healthy, and delicious soup is on your table in no time.

Course after work cooking, easy recipe, Quick Recipe, soup, Tirgan Recipe
Cuisine iranian cuisine, iranian food, persian cuisine, Persian Food
Keyword Soup-e Esfenadj – Spinach Soup for Tirgan
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4 People
Author Labsalliebe

Ingredients

INGREDIENTS SPINACH SOUP

  • 2 medium potatoes
  • 1 large onion
  • 2 tsp butter
  • 750 ml vegetable or chicken stock
  • 250 ml milk lactose-free
  • 2-3 bay leaves
  • 250 g fresh baby spinach
  • 1/4 tsp cumin
  • 1 tsp chili powder
  • salt, pepper

TOPPING

  • 50 ml Greek yogurt
  • 1 tsp olive oil to drizzle
  • 1 tsp fresh mint or other herbs

Instructions

PREPARATION SPINACH SOUP

  1. Dice the potatoes and onions.

  2. Melt butter in a saucepan and add the potatoes and onion cubes. Cook for 5 minutes with the lid closed at medium temperature until everything is slightly soft.

  3. Add vegetable or Chicken Stock and milk.

  4. Add the bay leaves and boil once. Turn the temperature back to medium and simmer for 15 minutes until soft.

  5. In the meantime, wash the spinach and spin it dry.

  6. Remove the bay leaves, add the spinach, and close the lid for 5 minutes.

  7. Season to taste with the spices.

  8. Remove the soup from the heat and blend with a blender until smooth.

TOPPING

  1. Place a blob of Greek yogurt on the spinach soup and garnish with fresh mint or other herbs.

  2. Drizzle with olive oil and season to taste with salt and ground pepper.