Description
Cream of Spinach Soup is a cozy, velvety blend of fresh baby spinach, sautéed aromatics, and a swirl of cream. This comforting dish is perfect for chilly evenings or as a light yet satisfying starter.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 6 cups fresh baby spinach
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pinch nutmeg (optional)
- 1 tablespoon lemon juice
Instructions
- Warm a large pot over medium heat and add olive oil.
- Sauté chopped onion until soft and translucent, about 5 minutes. Stir in garlic and cook for 1 more minute.
- Add fresh spinach and cook until wilted, about 2–3 minutes.
- Pour in vegetable broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes.
- Turn off heat and use an immersion blender to purée the soup until smooth. If using a regular blender, work in batches.
- Stir in heavy cream, nutmeg if using, salt, and black pepper. Simmer gently for another 2 minutes.
- Add lemon juice just before serving. Serve hot.
Notes
- Use fresh spinach for the best flavor and color.
- Do not boil after adding cream to keep the soup smooth.
- Add a swirl of cream or a sprinkle of herbs before serving for garnish.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 3g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Cream of spinach soup, creamy spinach recipe, vegetarian soup, spinach cream soup, easy spinach soup