Orange soup with spinach belongs to sweet soups; in addition to spinach and oranges, it consists of yogurt, vegetable broth and five more ingredients. It is estimated that you will spend half an hour preparing this dish.
It is necessary
-
- spinach - 400 g.
- oranges - 2 pcs.
- onion - 1 pc.
- olive oil - 1 tbsp l.
- vegetable broth - 3 cups
- low-fat cream - 1 glass
- natural yogurt - 6 tbsp. l.
- starch - 3 tsp
- salt
- black pepper - to taste
Instructions
Step 1
First, peel the onion and chop it finely. Heat the olive oil in a deep frying pan, add the chopped onion and sauté. There is no need to wait until the onion changes color or is very fried; it is enough for it to become transparent and soaked in oil.
Step 2
Then add the spinach to the same skillet. If you are using frozen food, you do not need to defrost it beforehand. Cover the onion and spinach mixture with a lid and simmer for five minutes over low heat.
Step 3
Rinse the oranges well. Rub the zest, then peel and divide into wedges. Leave a few slices to decorate the finished dish, and squeeze the juice from the rest.
Step 4
Transfer the stewed onion and spinach mixture to the saucepan in which you intend to cook the soup. Add squeezed orange juice there, which is better to strain through a sieve so that no seeds get into the dish. Also put the zest in a saucepan and cover everything with pre-cooked vegetable broth. Bring the mixture to a boil, then cover the pot and simmer the soup over low heat for ten to fifteen minutes.
Step 5
In a deep bowl, dissolve the starch in the cream. It is better to take the cream chilled - this way the starch dissolves better until a homogeneous mixture. Then, carefully so as not to get lumps, pour the starch-cream mixture into the saucepan with the soup. Season with salt and pepper to taste.
Step 6
Remove the pot from heat and beat the soup with a mixer or food processor. Then put it back on the fire and bring to a boil.
Step 7
Next, chill the soup a little and, since this dish is consumed cold, send it to the refrigerator for an hour.
Before serving, add a spoonful of yogurt to each bowl of soup and garnish with an orange slice.
