EatSmarter exclusive recipe

Spinach Soup with Muffins

Family Dining (2 Adults and 2 Children)
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Spinach Soup with Muffins

Spinach Soup with Muffins - A great combination of creamy soup and savory pastries!

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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
572
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie572 kcal(27 %)
Protein32 g(33 %)
Fat31 g(27 %)
Carbohydrates38 g(25 %)
Sugar added0 g(0 %)
Roughage12.5 g(42 %)
Calorie381 kcal(18 %)
Protein21 g(21 %)
Fat20 g(17 %)
Carbohydrates25 g(17 %)
Sugar added0 g(0 %)
Roughage8 g(27 %)
Vitamin A1.5 mg(188 %)
Vitamin D0.5 μg(3 %)
Vitamin E10.6 mg(88 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.7 mg(64 %)
Niacin11.7 mg(98 %)
Vitamin B₆0.5 mg(36 %)
Folate150 μg(50 %)
Pantothenic acid2.2 mg(37 %)
Biotin29.6 μg(66 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C51 mg(54 %)
Potassium1,035 mg(26 %)
Calcium448 mg(45 %)
Magnesium168 mg(56 %)
Iron9.4 mg(63 %)
Iodine40 μg(20 %)
Zinc3.8 mg(48 %)
Saturated fatty acids4.6 g
Uric acid259 mg
Cholesterol74 mg
1 Kinderportion enthält
Vitamin A1 mg(125 %)
Vitamin D0.4 μg(2 %)
Vitamin E7.1 mg(59 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin7.8 mg(65 %)
Vitamin B₆0.4 mg(29 %)
Folate100 μg(33 %)
Pantothenic acid1.5 mg(25 %)
Biotin19.7 μg(44 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C34 mg(36 %)
Potassium689 mg(17 %)
Calcium298 mg(30 %)
Magnesium112 mg(37 %)
Iron6.2 mg(41 %)
Iodine26 μg(13 %)
Zinc2.5 mg(31 %)
Saturated fatty acids3.1 g
Uric acid173 mg
Cholesterol49 mg
Development of this recipe:

Ingredients

for
4
Ingredients
80 grams
Pastry flour (type 1050)
1 heaping teaspoon
Baking powder (approximately 5 grams)
75 grams
100 grams
5 tablespoons
1
500 grams
young Spinach
1
1
1 tablespoon
250 grams
Chickpeas (canned; drained weight)
300 milliliters
250 grams
½
small Lemon
Preparation

Kitchen utensils

1 Kitchen scale, 1 Teaspoon, 1 Bowl, 1 Cutting board, 1 Large knife (or food processor), 1 Tablespoon, 1 Mixing bowl, 1 Whisk, 1 Wooden spoon, 1 Muffin tin (6-well), 6 Baking cups, 1 Wire rack, 1 Small knife, 1 wide Pot, 1 Measuring cups, 1 Immersion blender, 1 Citrus juicer

Preparation steps

1.
Spinach Soup with Muffins preparation step 1

Mix flour and baking powder in a bowl. Finely chop peanuts with a large knife or in a food processor.

2.
Spinach Soup with Muffins preparation step 2

Whisk yogurt in a bowl with 3 tablespoons oil, a pinch of salt, pepper to taste and egg. Add a few chile flakes to taste. Stir in flour mixture and peanuts.

3.
Spinach Soup with Muffins preparation step 3

Line a muffin tin with 6 wells with paper baking cups and pour in batter. Bake in preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) on the middle rack for 15-20 minutes.

4.
Spinach Soup with Muffins preparation step 4

Let muffins cool in tin for 5 minutes, then remove from tin and let cool on a wire rack for about 40 minutes.

5.
Spinach Soup with Muffins preparation step 5

Meanwhile, rinse spinach and remove coarse stems. Peel and finely chop onion and garlic.

6.
Spinach Soup with Muffins preparation step 6

Heat remaining oil in a large pot. Cook onion and garlic with cumin until soft. Add spinach and cook until wilted over medium heat.

7.
Spinach Soup with Muffins preparation step 7

Add chickpeas to pot with vegetable broth and season with salt and pepper.

8.
Spinach Soup with Muffins preparation step 8

Stir in quark and bring to a boil again. Puree with an immersion blender.

9.
Spinach Soup with Muffins preparation step 9

Squeeze the half lemon, season soup to taste with lemon juice and heat again. Serve with peanut muffins.