Description
A rich and velvety creamy spinach soup that is both comforting and nutritious. Perfect as a starter or a light meal, this soup combines fresh spinach with cream and aromatic vegetables for a deliciously smooth texture.
Ingredients
2 tablespoons unsalted butter
1 medium yellow onion, finely chopped
2 cloves garlic, minced
3 cups fresh spinach leaves, washed and roughly chopped
2 medium potatoes, peeled and diced
4 cups low-sodium vegetable broth
1 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
Instructions
In a large pot, melt the butter over medium heat.
Add the chopped onion and sauté for 5 minutes until translucent and soft.
Add the minced garlic and cook for 1 minute until fragrant, stirring frequently to avoid burning.
Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat to a simmer and cook for 10 minutes until potatoes are tender.
Add the chopped spinach leaves to the pot and cook for 3 minutes until wilted.
Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and puree until smooth, then return to the pot.
Stir in the heavy cream, salt, black pepper, and ground nutmeg. Heat the soup gently over low heat for 3-5 minutes, stirring occasionally. Do not boil after adding the cream.
Taste and adjust seasoning if necessary. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes