Portuguese Spinach Soup
A vibrant Portuguese spinach soup featuring tender greens, aromatic onion, and a hint of nutmeg, finished with Parmesan for a comforting and nutritious starter or light meal.
Ingredients
Instructions
- Cook spinach briefly in water, then chop fine.
- Cook chopped onion in butter until soft.
- Add the chopped spinach, chicken stock, salt, pepper, and nutmeg.
- Simmer the mixture for 10 minutes.
- Stir in the well-beaten egg and cook until lightly thickened, without boiling.
- Serve sprinkled with Parmigiano Reggiano.
Tips & Substitutions
For a richer flavor, consider adding a splash of cream or a dollop of Greek yogurt as a garnish. If you’re out of spinach, Swiss chard or kale can be good substitutes. To enhance the soup's depth, try sautéing garlic with the onion. Adjust the nutmeg according to your taste, as it can be quite potent. Pairing this soup with crusty bread makes for a satisfying meal.
Serving Suggestions
Serve the soup hot, garnished with freshly grated Parmigiano Reggiano for a savory finish. It pairs beautifully with crusty bread or a simple side salad. For a complete meal, consider serving it alongside a protein dish, such as Chicken Tropical, to round out the flavors and textures.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove over low heat to avoid curdling the egg. If the soup thickens too much while stored, add a splash of chicken stock or water to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Portuguese Spinach Soup contains roughly 2594 calories, with 14g protein, 162g carbohydrates, and 212g fat. It is an excellent source of calcium (35% of the Daily Value), protein (28% of the Daily Value), and iron (23% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 587mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just make sure to thaw and drain it well before adding it to the soup. Frozen spinach can be a convenient option and saves time on washing and chopping.
What can I substitute for chicken stock?
If you prefer a vegetarian option, vegetable stock works well as a substitute. You can also use water combined with a bouillon cube to create a flavorful broth, though it may not be as rich as chicken stock.
How can I make this soup vegan?
To make this soup vegan, substitute the butter with olive oil or a plant-based butter. Instead of using a beaten egg for thickening, you can blend some of the soup to create a creamy texture without animal products.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).