Spinach Soup with Feta and Dill
User Reviews
5.0
6 reviews
Excellent
Spinach Soup with Feta and Dill
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Spinach Soup with Feta and Dill is proof that healthy, nourishing food can also be indulgently delicious. With its vibrant flavors and silky-smooth texture, it’s destined to become a new favorite for cozy weeknight dinners or elegant dinner parties.
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Ingredients
- 4 cups cauliflower florets
- extra virgin olive oil
- kosher salt
- freshly ground black pepper
- 1 medium onion, chopped
- 3 large garlic cloves, minced
- 4 scallions, chopped
- 1/2 cup chopped fresh dill, plus extra for garnish
- 4 cups vegetable stock
- 4 tablespoon raw pine nuts
- 5 cups (1/2 pound) baby spinach
- 3 tablespoons fresh lemon juice
- 1 cup crumbled feta cheese, divided
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Instructions
- Roast the cauliflower. Preheat the oven to 400°F. Line a sheet pan with parchment paper. Add cauliflower florets, drizzle with 1 tablespoon extra virgin olive oil, and season with salt and pepper. Roast for 25 minutes, flipping halfway, until golden.
- Prepare the soup base. Warm 3 tablespoons of olive oil in a large soup pot over medium heat. When shimmering, add onion and sauté until fragrant, about 4 to 5 minutes. Add the garlic, scallions, and dill, and sauté for another 2 to 3 minutes until softened and fragrant.
- Simmer. Add the roasted cauliflower and vegetable stock to the pot and bring it to a simmer.
- Toast the pine nuts. Meanwhile, toast the pine nuts in a dry skillet over medium heat, stirring often, until golden, about 3 minutes. Set aside.
- Blend the soup. Stir the spinach into the simmering soup and cook until just wilted, about 1 minute. Add ½ cup feta cheese and the lemon juice. Puree in batches in a blender or using an immersion blender until smooth. Taste and adjust the seasoning with salt and pepper.
- Garnish and serve. Divide the soup into serving bowls. Drizzle with olive oil, sprinkle with remaining feta, toasted pine nuts, and fresh dill.
Notes
- to browse quality Mediterranean ingredients including the
- olive oil
- used in this recipe.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
- Safety note: Be careful blending hot soup! Be sure to allow steam to escape by removing the center cap of the blender lid and covering it loosely with a kitchen towel.
Nutrition Information
Show Details
Calories
216.2kcal
(11%)
Carbohydrates
18.7g
(6%)
Protein
13.3g
(27%)
Fat
12.1g
(19%)
Saturated Fat
3.3g
(17%)
Polyunsaturated Fat
3.5g
Monounsaturated Fat
2g
Cholesterol
20.1mg
(7%)
Sodium
1341.7mg
(56%)
Potassium
705.2mg
(20%)
Fiber
4.2g
(17%)
Sugar
7.5g
(15%)
Vitamin A
4594.3IU
(92%)
Vitamin C
73.2mg
(81%)
Calcium
92.7mg
(9%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 2162 kcal
% Daily Value*
| Calories | 216.2kcal | 11% |
| Carbohydrates | 18.7g | 6% |
| Protein | 13.3g | 27% |
| Fat | 12.1g | 19% |
| Saturated Fat | 3.3g | 17% |
| Polyunsaturated Fat | 3.5g | 21% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 20.1mg | 7% |
| Sodium | 1341.7mg | 56% |
| Potassium | 705.2mg | 15% |
| Fiber | 4.2g | 17% |
| Sugar | 7.5g | 15% |
| Vitamin A | 4594.3IU | 92% |
| Vitamin C | 73.2mg | 81% |
| Calcium | 92.7mg | 9% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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