I looked at the Spinach Soup in my bowl and for about a minute, I slipped into a childhood fantasy. I wanted to gulp the soup down and break into the famous “I’m Popeye the sailor man, I’m Popeye the sailor man; I’m strong to the finich, cause I eats me spinach, I’m Popeye the Sailor Man” while my I hear pops from the muscles sprouting from my skin!

Spinach Soup

Sigh! Pop goes my dream; I wish I could get fit just by eating spinach and never ever hitting the gym. Oh yeah, it definitely helps pop the acne out of your face.  RAVISHING TUESDAYS, Here we come:

Spinach Soup

Hot Pot of Soup

One cup of spinach is over 300% of your daily recommended Vitamin A. Spinach has plant-based compounds called “flavonoids” that not only repair damaged skin but also fight multiple types of cancer.

Spinach is effective in clearing up acne, thus maintaining healthy skin.

Spinach is rich in vitamin B which protects your skin from the harmful ultra violet rays that cause sun damage, skin cancer and pre-mature ageing of skin.

Spinach is loaded with tons of antioxidants that destroy free radicals in your body. Thus, eating spinach regularly will maintain the youth of your skin and slow down age related degeneration, making your skin look younger and rejuvenated.

The bounty of vitamin and minerals in this vegetable give you quick relief from dry itchy skin, thus providing you with a radiant complexion.

By the way, it’s been really cold in Texas with the storm hitting us; So I decided to make this soup fiery by adding these fire roasted peppers in.

Spinach Soup

Today’s Bad for Skin: Sugar. Chocolate, the rumored acne provoker is just a victim of real culprit, the excess sugar in chocolate! 

Spinach Soup Recipe


Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serves: 2-3



  • 1 tbsp Butter (Olive oil butter)
  • 3 cups of fresh spinach leaves
  • 1/4 cup of fire roasted peppers (Check “My Take” for substitutes)
  • 4-6 shallots (bulb onions)
  • 1/2 cup of diced tomatoes
  • 1 bay leaf
  • 1/2 cup milk
  • 1/4 cup heavy cream
  • 1 tsp crushed black pepper
  • Salt to taste


  1. Heat 1/2 tbsp butter in a pan.
  2. Add the bay leaf, chopped shallots and tomatoes. Sauté for a couple of minutes.
  3. Add the fire roasted peppers and spinach. Sauté for about 2 min until the spinach wilts.
  4. Turn the heat off and let the mixture reach room temperature. Blend themixture into a smooth puree.
  5. Strain the puree through a fine sieve if you like your soup to be smoother. I did not strain it. I don’t like leaving the spinach behind in the sieve!
  6. Add ½ tbsp. butter in the pan and add the puree in. Add salt and crushed black pepper and stir. Lower the heat, add the milk in and allow the soup to simmer.
  7. Turn the heat off. Stir in the cream leaving a little behind for garnish.
  8. Serve it some hot garlic bread on the side.

My Take:

If you don’t have the roasted peppers, you can toy around with a couple of other options:

a) Make your own fire roasted peppers. Pick up a few big Mexican peppers (the ones used for chili bhajis in India) from the market, roast them on your stovetop, peel the skin off and you are ready to go.

b) Cut them out of the recipe altogether and increase the amount of crushed black pepper to 3 or 4 tsp.

Alter the quantity of cream to suit your palette.

Yummily Yours'



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