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Answers: When I studied in Puebla, Mexico I was served soup as an appetizer at EVERY dinner. And they were SO HEALTHY because they were literally made with just the vegetable that was pureed...with maybe a little chicken consume (those little packets or cubes of salty chicken flavor). But mine seems to be soupier and not as rich as what I had in Puebla.....anyone have any recipes??

p.s - If you have any for carrot soup or squash soup ill take that too....lol...the carrot was my other favorite.

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idk that one. here's what I have:

Creamed spinach soup
2 pack Frozen spinach; 10-oz size OR 2 lb. fresh spinach
? cup Butter
1 ? cup Half and half; or heavy cream
2 cup Chicken stock
Lemon juice
Salt and pepper
1 Hard-boiled egg; finely chopped

If using fresh spinach, wash leaves in several changes of water, nipping off any tough stems and discarding yellow leaves. Drain well in a colander, pressing out excess water, and chop roughly. Melt butter in a heavy saucepan; add spinach, either fresh or still frozen, and simmer gently, stirring occasionally, for 8-10 minutes, or until the spinach is soft. Puree spinach in a processor or blender. Pour back into the rinsed out pan. Stir in half and half and dilute to taste with chicken stock, using 1-1/2 cups for a very rich, thick soup, up to 2 cups for a lighter consistency. Heat through over moderate heat, stirring. Season to taste with a little lemon juice, salt and pepper, and serve hot. Garnish each serving with a sprinkling of chopped hard-boiled egg.

Creamless Spinach Soup Recipe

This delicious, healthy recipe can be used in a cleansing detox diet. It makes a perfect snack to satisfy the tastebuds.
INGREDIENTS:
2 tablespoons of extra virgin olive oil
1 teaspoon garlic, chopped
1 cup medium diced onion
1 cup medium diced carrots
1 cup medium diced celery
1 cup medium diced leek
6 cups water
2 bay leaves
sprig of thyme
2 pounds of chopped spinach
PREPARATION:
Method
1. Heat the olive oil in a medium stock pot and saute the garlic for two minutes.
2. Add onion, celery, leeks and carrots to the pot.
3. Saute until the onions are translucent.
4. Add water, bay leaves, and thyme to the stock pot.
5. Bring to a boil and reduce to simmer for one hour.
6. Allow to set for one hour to cool.
7.Remove bay leaves and thyme.
8. Puree vegetables and broth in a blender.
9. Pour the puree back into the stock pot and add spinach.
10. Bring to medium heat and cook until spinach wilts.
Serve hot.


Hearty Beef And Vegetable Soup,
Caldo de Res
5 pounds stew bones
1/4 cup, plus 2 tablespoons salt
1/4 cup garlic powder
4 ears corn, husked and cut in half
6 celery stalks, cut into 1/2-inch slices
3 carrots, peeled and cut into 1-inch chunks
4 potatoes, peeled and cut into 2-inch chunks
3 tomatoes, cut into wedges
3 zucchini, cut into 2-inch chunks
2 onions, each cut into 6 wedges
1/2 head cabbage, cut into quarters
1 green bell pepper, sliced
6 cups hot Spanish Rice
1 lemon, cut into 6 wedges

Put the bones in a large stockpot, add water to cover by 6 inches, and bring to a boil. Boil gently for 45 minutes.

Stir in the salt and garlic powder, then add the corn, celery, and carrots. Boil for another 15 minutes, then add the potatoes, tomatoes, zucchini, onions, cabbage, and bell pepper. Boil for 15 minutes longer.

Ladle the soup into 6 large bowls. Add 1 cup of the rice to each bowl, and squeeze the juice from a lemon wedge over each. Serve immediately.

Serves 6


Creamy Carrot Soup

2 cups carrots -- Peeled, sliced
1 1/2 cups chicken broth
1 medium Onion -- coarsely chopped
2 tablespoons rice
1 pinch Grated nutmeg
salt and pepper
grated lemon peel

Place all of the soup ingredients in a medium saucepan. Bring to a boil,
cover, reduce the heat and simmer until the vegetables and rice are tender,
about 20 minutes.
Cool slightly and puree the mixture until smooth. Just before serving,
adjust the seasonings. Reheat the soup, garnish as desired and serve hot.

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