Spinach soup for children
Description
Perfect for lunch. Bright spinach soup — a juicy, creamy-tasting first course that will surely win over even the pickiest little eaters. It contains almost none of the vegetables they usually dislike, and the flavor of onion is well hidden thanks to the spinach purée. The dish is quite filling, yet many will ask for seconds, so it's best to make extra. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Boil the chicken egg in advance.
- 2
Step 2
Peel the onion, rinse it, and chop it finely. Sauté for about 3-4 minutes in vegetable oil, pouring the oil into a cauldron, saucepan, or pot with a non-stick bottom.
- 3
Step 3
Wash the spinach leaves and trim the stems from each. Cut into strips and add to a container. Simmer for about 1 minute, until the greens reduce in volume.
- 4
Step 4
Season the dish with salt. If desired, add a pinch of ground black pepper or other spices and seasonings.
- 5
Step 5
Pour in the warm water and simmer the entire contents of the container for about 2-3 minutes after the liquid begins to boil. There's no need to cook for long—the spinach and onions are almost ready.
- 6
Step 6
Puree the entire mixture with an immersion blender until smooth. Pour a portion of the soup into a deep plate.
- 7
Step 7
Peel the boiled chicken egg, rinse it, and cut into cubes. Add the diced egg to the soup plate and garnish to taste. Serve the soup warm, accompanied by sour cream of any fat content.