Description
This creamy spinach soup is a comforting, nutrient-rich dish with a velvety texture and vibrant green color, ideal for chilly evenings or a light meal. Made with simple ingredients like spinach, broth, and cream, it’s both wholesome and satisfying.
Ingredients
- 1 tablespoon butter or olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 6 cups fresh spinach (about 5 ounces)
- 3 cups vegetable broth or chicken broth
- 1/2 cup heavy cream or milk
- Salt, to taste
- Black pepper, to taste
- Pinch of nutmeg (optional)
- Grated Parmesan cheese, for garnish (optional)
Instructions
- In a large pot, melt butter or heat olive oil over medium heat.
- Add chopped onions and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Add the spinach and cook until wilted, about 2–3 minutes.
- Pour in the broth and bring to a gentle boil.
- Lower the heat and let the soup simmer for about 10 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Stir in the cream or milk and season with salt, pepper, and nutmeg if using.
- Let the soup simmer for another 3–5 minutes, then remove from heat.
- Serve hot, garnished with grated Parmesan cheese if desired.
Notes
- Use coconut milk for a dairy-free version.
- Add fresh herbs like basil or parsley for added flavor.
- To make it thicker, blend in a boiled potato or a bit of cream cheese.
- Frozen spinach can be used; thaw and drain it before adding.
- Soup can be made ahead and stored for up to 4 days in the fridge.
- To keep soup bright green, don’t overcook the spinach.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
