Spinach Has Never Looked So Good Than in This Cream of Spinach Soup Recipe (2024)

FAQs

Does spinach in soup freeze well? ›

Yes, you can freeze the soup. However, it's best to do so before adding any cream or dairy-based ingredients. Freeze in airtight containers for up to 2-3 months, and when reheating, you can add the cream or dairy alternative.

Spinach Soup (1 cup) contains 15.7g total carbs, 14g net carbs, 12.3g fat, 8.7g protein, and 203 calories.

Cooking your spinach for too long in, say, a soup, can cause it to all but disappear completely into the rest of the dish. For those who plan on cooking spinach on its own, it's all about making sure you use enough heat.

Spinach can become bitter when sautéed due to its high levels of oxalic acid, which can be released when the leaves are cooked for too long or at too high a temperature. Additionally, overcooking can break down the chlorophyll in the spinach, leading to a bitter taste.

What's bad about spinach? If you eat spinach every day in excessive amounts (more than a bowl) there can be adverse health effects. Most commonly these include gas, bloating and cramps due to its high fiber content. Eating too much spinach can also interfere with the body's ability to absorb nutrients.

The high amount of fibre in spinach also help in good digestion, regulate low blood sugar and prevent constipation. All you need to do is to consume spinach once a day and this will do good for your health. Spinach makes feel full and curbs your appetite.

Broccoli, spinach, and lettuce may lose up to 50% or more of their vitamin C when boiled ( 4 , 5). Because vitamin C is water-soluble and sensitive to heat, it can leach out of vegetables when they're immersed in hot water. B vitamins are similarly heat sensitive.

You can reheat cooked spinach. While there are warnings about reheating spinach on the Internet, they are largely based on a 2015 journal article about the conversion in food of nitrates to nitrites and then to carcinogenic nitrosamines, The article didn't actually mention spinach, though spinach is rich in nitrates.

Blanching spinach before freezing helps preserve the colour and taste for longer as it delays the enzymatic process that leads to decay, however, it's not so good at retaining the nutrients. Blanching spinach before freezing also means that it will last a lot longer in the freezer, for up to a year.

Soups with a creamy consistency, like potato or chowders, might not taste good after freezing because it affects the texture and makes potatoes mushy. Rice, beans, and noodle soups might also taste different or become mushy. Typically, broth-based soups will freeze well.

Can you put cooked spinach in the freezer? ›

"Once cooked, store cooled spinach in airtight containers. Label and date whatever you freeze to help you keep track of its quality," Beitchman says. Frozen spinach will last in the freezer for about three months, but if you bought it from the store already frozen, Bruning says to follow the sell-by date.