Directions
I had this soup all ready to go, and my SD card said it was corrupted. I don't what by, I haven't said anything even remotely racy to it lately. Or shown it anything other than food porn. sigh
I think I may need a new camera, soon. I've been limping along with this one for awhile now and it's finally giving up the ghost. And maybe a new SD card as well?
I have to say that this soup came out of my pantry, fridge and freezer, no shopping trips were needed. As most of us are doing, I'm going out for necessities only, and will continue to do just that. I'm doing a lot of #Shelterinplacecooking. It's time for Soup Saturday Swappers and the lovely Karen of Karen's Kitchen Stories is our hostess this month.
She proposed we make Noodle Soups. I've made my share of home made noodles and eaten probably more than my fair share as well, but I wanted to push the envelope, do something challenging, and I did. I made some Spinach Soup with Stuffed Ravioli's.
I guess all Ravioli is stuffed anyway. As I said, I made some stuffed Ravioli's for this soup and I'll tell you my adventures later on with them, but for now this soup is a kind mishmash of a couple of soups. That's the best kind, isn't it?
I used some of my homemade chicken stock for this soup, and am so glad I take the time to make it. Nothing beats the flavor, or the convenience of having some in the freezer all the time. To start with I sauteed some onion, and some tomato pieces (about 2-3 tomatoes worth) I had in the freezer, in a little ghee. Sauteed the cumin and fennel seed for a couple of minutes, and did my kitchen smell wonderful Added in the frozen chopped Spinach which I'd already thawed out. Warmed it up and let it sit on low heat for a couple of minutes. It's kinda like the sauce for Palak Paneer, ok so it's just like that sauce. Set it aside for a few minutes while I poached the homemade ravioli which I'd stuffed with a mixture of Cauliflower, Onions and Gouda Cheese. As soon as they were finished, I dipped them out, and added the spinach tomato mixture, used my immersion blender to whiz it together, brought it up to a boil and turned down the heat. I then added the stuffed Ravioli and served it up.
I really loved the combo and I think it can be made into a really good vegetarian soup if you use a good vegetable stock instead of the chicken. This was a more than generous dinner sized serving for us along with enough for a couple or three lunches. Check out what my fellow bloggers came up with for Soup Saturday Swappers this month.
And check out the recipe at the end.
BTW this group is the brainchild of Wendy from A Day in the Life on the Farm. Chicken Cordon Bleu Noodle Soup from Cindy's Recipes and Writings
Curry Udon with Prawns from Culinary Adventures with Camilla
Homemade Ravioli and Spinach Soup from Sid's Sea Palm Cooking
Leftover Beef Soup with Noodles from A Day in the Life on the Farm
Minestrone with Clams from Palatable Pastime
Pasta e Fagioli Soup from Making Miracles
Taiwanese Beef Noodle Soup from Karen's Kitchen Stories
Vegetarian Thukpa from Sneha's Recipe Print
Homemade Ravioli and Spinach Soup
Yield: 4 servings
Author: Sid's Sea Palm Cooking - adapted from many recipes
Prep time: 10 MCook time: 15 MTotal time: 25 M
This is a great soup, not too light, hearty enough for hungry person, but not too stodgy.
Ingredients:
2 teaspoons ghee
1 tsp. Cumin Seed
1 tsp. Fennel Seed
1/2 tsp. Turmeric
1 onion, finely diced
2-3 chopped tomatoes
1 package frozen chopped Spinach, thawed (8-12 oz. size)
4 cups plain chicken stock
Stuffed Ravioli - 2-3 per serving of soup
Instructions:
How to cook Spinach Soup with Stuffed Ravioli
Finely dice a small onion, then cut and dice up to 3 tomatoes. Set aside.
Heat a saucepan over medium heat and melt the ghee. Add the Cumin, and Fennel Seeds, saute for about a minute or so, then add the turmeric.
Let cook for another minute or so, then add the onion. Cook just until the onion is softened, then add the tomatoes and the thawed, chopped spinach. Cover and let cook for about 3-5 minutes, or until the onion is cooked. Add the chicken stock and let it come to a boil. Turn off the heat and use the immersion blender to blend it up.
While the soup is simmering, cook the Ravioli in some seasoned chicken stock or vegetable stock. Set aside to keep warm.
To serve. Ladle out the soup into bowls and top with a few Ravioli and serve.
Created using The Recipes Generator
