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Amazing 35-Minute Creamy Spinach Soup

spinach soup
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This creamy spinach soup recipe is a comforting, cozy dish perfect for a light meal or chilly weather. Amelia and Jacob perfected this recipe, blending Amelia’s planning with Jacob’s intuitive cooking touch.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 pound fresh spinach
  • 4 cups vegetable broth
  • 1 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
  2. Stir in garlic and cook for 1 minute until fragrant.
  3. Add the spinach. Cook until wilted, stirring occasionally (this happens quickly).
  4. Pour in the vegetable broth. Bring the mixture to a simmer.
  5. Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until completely smooth.
  6. Return the pureed soup to the pot. Stir in the heavy cream, salt, pepper, and nutmeg.
  7. Heat gently until warmed through. Do not boil after adding cream.
  8. Taste and adjust seasoning as needed. Serve warm.

Notes

  • For a thicker soup, substitute 1/2 cup of the broth with 1 medium boiled and peeled potato before blending.
  • To make this a Spinach-Artichoke variation, add one 14-ounce can of drained artichoke hearts during step 5 and blend until smooth.
  • Jacob suggests finishing with a drizzle of good quality truffle oil.

Nutrition

Find it online: https://tasteportfolio.com/creamy-spinach-soup-recipe/