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🍽️ Creamy Spinach Soup with Fresh Tomato Gremolata and Mozzarella

442 kcal · 30 min · 4 servings

Ingredients

• 200 g baby spinach
• 1 tomato
• 1 small clove garlic
• 1 strip organic lemon zest (1 long strip peeled with a vegetable peeler)
• 4 tbsp chopped flat-leaf parsley
• sea salt (flakes)
• pepper
• 1 tsp high-quality olive oil
• 1 drop organic lemon juice
• 1 ball mozzarella (125 g each)
• 1 shallot
• 1 tbsp butter
• 300 ml vegetable broth
• 100 g whipping cream
• 1 pinch grated nutmeg
• 2 tbsp crème fraîche

Instructions

1. 1. Thoroughly wash the baby spinach.
2. 2. Let the spinach drain well.
3. 3. Briefly dip the tomato into boiling water.
4. 4. Shock the tomato immediately in ice water.
5. 5. Remove the skin from the tomato.
6. 6. Remove the core and seeds from the tomato.
7. 7. Cut the tomato flesh into small cubes.
8. 8. Halve the garlic clove.
9. 9. Mince the garlic very finely.
10. 10. Add half of the minced garlic to the tomato cubes.
11. 11. Finely grate or chop the lemon zest.
12. 12. Add the lemon zest to the tomato mixture.
13. 13. Add the parsley.
14. 14. Mix all gremolata ingredients well.
15. 15. Season the mixture with sea salt flakes and pepper.
16. 16. Finish the gremolata with olive oil.
17. 17. Finish the gremolata with lemon juice.
18. 18. Set aside the finished tomato gremolata.
19. 19. Cut the mozzarella into small pieces.
20. 20. Finely dice the shallot.
21. 21. Melt the butter in a pot.
22. 22. Add the diced shallot to the foaming butter.
23. 23. Add the remaining chopped garlic.
24. 24. Sauté the vegetables over low heat for 3 to 4 minutes.
25. 25. Let the vegetables become translucent.
26. 26. Pour the vegetable broth into the pot.
27. 27. Bring the soup to a boil.
28. 28. Add the spinach leaves to the boiling soup.
29. 29. Let the spinach wilt in the soup.
30. 30. Pour the cream into the soup.
31. 31. Simmer the soup for 2 to 3 minutes.
32. 32. Puree the soup mixture very finely with a hand blender.
33. 33. Add the mozzarella pieces to the pureed soup.
34. 34. Blend the mozzarella well into the soup.
35. 35. Do not let the soup boil anymore.
36. 36. Season the soup with grated nutmeg.
37. 37. Season the soup with sea salt flakes.
38. 38. Season the soup with pepper.
39. 39. Fill the soup immediately into two soup bowls.
40. 40. Add a dollop of crème fraîche to each bowl.
41. 41. Top the soup with the tomato gremolata.

Nutrition per serving

• kcal: 442
• Protein: 17 g · Fett/Fat: 37 g · Carbs: 8 g