Spinach Soup | Recipe

I learned this recipe from watching my dad cook it when I was young. It’s super simple and probably very good for your health (probably). It’s also a great pick-me-up on a cold winter day.

Prep Time: 5 minutes | Cook Time: 2-3 hours | Usage: Can go along with a dinner or on it’s own



– Beef bone (a femur is the best)
– 1 lbs. of beef for stewing
– 2 medium sized onions
– 3 things of spinach (I don’t know what they’re called… a bunch maybe?)
– 1 small piece of ginger


First, you’ve got to make the soup base. Now, you could totally cheat and get some beef stock. But why lie to yourself like that? Okay, so grab your big pot and fill it half way with water. Throw the femur bone in and bring everything to a boil. Let it cook on high for about 10 minutes, then reduce to a medium heat. Now, just cover the pot and go do something for 45 minutes.

Cool. Now come back to your pot. At this point, throw in your beef chunks and bring the pot to a boil for 10 more minutes. In the meantime, chop those onions into 8ths. Then, cut your ginger into thin slices. When 10 minutes is up, toss your onions and ginger into the pot. Reduce to a simmer and go do something else for 45 minutes (but come back to stir the broth occasionally).

Now, it’s time to add the spinach. Make sure to clean it well. Add the spinach into the broth slowly, one handful at a time. Give the spinach a sec to absorb some of the broth. Once it’s a bit mushier, you can push it down into the broth. You’ll probably need to add some more water. Don’t fill the pot higher than the 4/5th point. The spinach will need about 15-20 minutes to soften up and give the broth it’s distinct flavor. You can definitely cook it to develop the flavor further, if you have time.

Once your soup is at a satisfactory level, slowly stir in some salt until it tastes right for you.

Now, eat it.


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