Cream of Spinach Soup with Grilled Octopus Recipe

Name: Cream of Spinach Soup with Grilled Octopus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: About 3 1/2 cups chicken broth; 2 to 3 stalks celery, roughly chopped; 2 carrots, peeled and roughly chopped; 1 to 2 medium white potatoes, peeled and roughly cubed; 1 shallot, roughly chopped; 1 clove garlic, roughly chopped; 1/2 green bell pepper, roughly chopped; 2 cups fresh spinach; 1/4 to 1/2 cup heavy cream; Fresh dill, as needed, optional; Salt; Pinch white pepper; 1 tablespoon olive oil; 2 cups fresh spinach, roughly chopped; 1 red bell pepper, finely diced; 1 shallot, thinly sliced; Salt and freshly ground black pepper; Red chile flakes, as needed, optional; 6 to 8 raw octopus tentacles; 2 to 3 tablespoons good olive oil; Juice of 1/2 lemon; Finely chopped fresh dill or other fresh herbs, as needed; Red chile flakes, as needed; Salt and freshly ground black pepper

Servings: persons

About 3 1/2 cups chicken broth
2 to 3 stalks celery, roughly chopped
2 carrots, peeled and roughly chopped
1 to 2 medium white potatoes, peeled and roughly cubed
1 shallot, roughly chopped
1 clove garlic, roughly chopped
1/2 green bell pepper, roughly chopped
2 cups fresh spinach
1/4 to 1/2 cup heavy cream
Fresh dill, as needed, optional
Salt
Pinch white pepper
1 tablespoon olive oil
2 cups fresh spinach, roughly chopped
1 red bell pepper, finely diced
1 shallot, thinly sliced
Salt and freshly ground black pepper
Red chile flakes, as needed, optional
6 to 8 raw octopus tentacles
2 to 3 tablespoons good olive oil
Juice of 1/2 lemon
Finely chopped fresh dill or other fresh herbs, as needed
Red chile flakes, as needed
Salt and freshly ground black pepper

1
For the cream of spinach soup: Add the chicken broth, celery, carrots, potatoes, shallots, garlic and bell peppers to a medium pot.
2
Bring to a boil over medium-high heat.
3
Reduce to a simmer on medium-low heat and cook until the potatoes are tender, about 20 minutes.
4
Strain the soup, reserving the broth and vegetables separately.
5
Add the cooked vegetables, fresh spinach and heavy cream to a blender in batches and puree.
6
Add enough of the reserved broth to the puree until it reaches the desired consistency.
7
Add the dill if using.
8
Season with salt and a pinch of white pepper.
9
For the spinach and red pepper saute: In a saute pan, heat the olive oil until hot.
10
Add the spinach, bell peppers, shallots, some salt and pepper and red chile flakes if using and saute until the spinach and peppers are tender, 2 to 4 minutes.
11
Set aside.
12
For the grilled octopus: Prepare a grill for medium-high heat.
13
Clean the octopus well, removing the outer membrane from each tentacle.
14
Mix together the olive oil, lemon juice, chopped dill, red chile flakes and some salt and pepper in a medium bowl.
15
Add the octopus and let marinate for 3 to 5 minutes.
16
Grill the octopus, allowing some parts to char slightly for good flavor, 8 to 12 minutes depending on the thickness of the tentacles.
17
Do not overcook or the octopus will become chewy and dry.
18
Set aside.
19
Spoon some soup into each bowl.
20
Lay a piece of octopus in the center, and add a dollop of the spinach and red pepper saute.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: About 3 1/2 cups chicken broth, 2 to 3 stalks celery, roughly chopped, 2 carrots, peeled and roughly chopped, 1 to 2 medium white potatoes, peeled and roughly cubed, and more.

Yes, Cream of Spinach Soup with Grilled Octopus falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cream of Spinach Soup with Grilled Octopus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions