Spinach cream soup
A velvety and nutrient-rich spinach cream soup that makes a wonderfully comforting lunch or light dinner. Its silky texture is balanced by fresh aromatic herbs and a touch of cream. For the best vibrant green color, cook the spinach briefly and blend while still hot.
Ingredients
- Garlic2 cloves
- Vegetable Broth700 ml
- Cooking cream (20%)100 ml
- Nutmeg1 pinch
- Salt1 tsp
- Black Pepper¼ tsp
Instructions
6 steps- 1
Wash the spinach thoroughly in cold water and drain well. Peel and dice the onion, garlic, and potato into medium pieces.
10 min
- 2
Melt butter in a medium pot over medium heat. Add chopped onions and garlic, then sauté until soft and translucent, about 4 minutes.
4 min
- 3
Add diced potatoes, pour in vegetable broth, bring to a boil, and simmer gently until potatoes are tender, about 10-12 minutes.
12 min
- 4
Add fresh spinach to the pot and cook for just 2 to 3 minutes until wilted, preserving its vivid green hue.
3 min
- 5
Remove the pot from heat. Puree the mixture with an immersion blender until completely smooth and velvety.
2 min
- 6
Stir in the cream, grated nutmeg, salt, and black pepper. Warm gently over low heat for 1 minute without boiling, then serve.
1 min
Nutrition
1 serving ≈ 416 g
Nutrition values are estimates. - means data is unavailable.
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