This creamy spinach soup is delicious and easy to prepare. Spinach nutrition has powerful anti-inflammatory and antioxidant abilities, and if you combine that with its very low amount of calories, it is easily one of the most nutrient-dense foods in existence!
Creamy spinach soup
Creamy and delicious spinach soup, quick and easy to prepare. Spinach nutrition has powerful anti-inflammatory and antioxidant abilities, and if you combine that with its very low amount of calories, it is easily one of the most nutrient-dense foods in existence!
- 50 grams butter (or some coconut oil)
- 1 medium onion, chopped
- 2 garlic gloves, chopped
- 1 medium potato, peeled and chopped
- 4 deciliter chicken (or vegetable) stock
- 6 deciliter milk
- 500 grams fresh spinach, cleaned and chopped
- Zest from 1/2 lemon, finely grated
- Fresh grated nutmeg (or ground nutmeg) to taste
- Some ground pepper
- Salt, optional (depending on how salty + strong stock you got)
- Some double cream to serve
- Melt the butter in a large lidded saucepan, add the onion and garlic and fry gently for 5 minutes (until softening). Stir in the potato and continue to cook gently for 1 minute. Pour in the stock and simmer for about 10 minutes, until the potato starts to cook. Pour in the milk and bring up to a simmer, then stir in half the spinach and the lemon zest. Cover and simmer for 15 minutes until the spinach has completely wilted down. Allow to cool for about 5 minutes.
- Pour the soup into a blender or food processor, add the remaining spinach (this will keep the soup bright green and fresh tasting) and process until silky smooth.
- Taste and season with salt, pepper and nutmeg. You may like to dilute the soup with a little extra stock if too thick. Ladle the soup into bowls and swirl in the cream and perhaps some crunchy croutons!
*** After tasting the best spinach soup ever at a restaurant in Busan (Bikini Grill) I will add some cheese next time. I had a nice conversation with the chef, and he suggested to add some parmesan in the soup, and some melted mozzarella as topping. (I will try to add the parmesan cheese and swirl until melting just before step 2. The mozzarella I will add at the very end)
Storage: The soup may now be frozen for up to 1 month. The soup may lose some of its vibrancy on freezing, but the flavour won’t be impaired.
Getting it bright green: The secret of a fresh-flavoured, bright green soup is to cook half the spinach briefly in the soup for depth of flavour, then add the remaining raw spinach when liquidising.
What is your…
What is your favorite soup? What is your favorite way to use spinach when cooking? Comment below so I can do a recipe inspired by them. Let me know what you think in the comments, rate the recipe if you try it (it helps me improve them for you!), and if you make it at home share it on Instagram with #alalinn som I can see!