Description
Creamy and comforting spinach soup, perfect for a light lunch or dinner. This recipe is easy to make and packed with nutrients.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces fresh spinach, roughly chopped
- 4 cups vegetable broth
- 1/2 cup heavy cream (or coconut cream for a vegan option)
- Salt and pepper to taste
- Optional toppings: croutons, a swirl of cream, a sprinkle of nutmeg
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more, until fragrant.
- Add spinach and cook until wilted, about 2-3 minutes.
- Pour in vegetable broth and bring to a simmer. Cook for 5 minutes to allow the flavors to meld.
- Carefully transfer the soup to a blender or use an immersion blender to blend until smooth.
- Return the soup to the pot. Stir in heavy cream (or coconut cream) and heat through. Do not boil.
- Season with salt and pepper to taste.
- Serve hot, garnished with your favorite toppings.
Notes
- For a spicier soup, add a pinch of red pepper flakes.
- If you don’t have fresh spinach, you can use frozen spinach, but be sure to thaw and squeeze out excess water before adding it to the pot.
- Adjust the amount of heavy cream to your liking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 70mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 4g
