Creamy spinach soup
This creamy spinach soup combines fresh spinach, tender potatoes, and aromatic spices for a comforting and nutritious dish. It's quick to prepare and perfect for a healthy meal or appetizer.
Cook time 25 min
Prep time 30 min
Ingredients:
1 tbsp olive oil1 onion
2 garlic cloves
2 tsp ground cumin
4 cups vegetable broth
4 potatoes
4 cups spinach
salt & pepper to taste
1/3 cup sour cream
Looking for a nourishing and delicious way to incorporate more greens into your diet? This creamy spinach soup is a perfect blend of fresh spinach, hearty potatoes, and aromatic spices. It's a simple, yet flavorful dish that can be enjoyed as a comforting meal or a robust appetizer. Follow along to create a soup that's both nutritious and satisfying.
Instructions:
- Dice the onion.
- Mince the garlic cloves.
- Peel and dice the potatoes.
- Wash the spinach if not pre-washed.
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion to the pot and sauté for about 5 minutes, or until the onion becomes translucent.
- Stir in the minced garlic and ground cumin. Cook for another minute, stirring frequently, until fragrant.
- Pour in the vegetable broth and add the diced potatoes. Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to medium-low and let the soup simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Stir in the fresh spinach and let it cook for an additional 2-3 minutes, or until the spinach has wilted.
- Use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender and blend until smooth, then return the soup to the pot.
- Season the soup with salt and pepper to taste.
- Stir in the sour cream until well combined. Heat through for another 2-3 minutes, but do not let it boil.
- Ladle the creamy spinach soup into bowls and serve hot. Optionally, garnish with a dollop of sour cream or a sprinkle of freshly ground pepper.
Once you've blended the soup to creamy perfection and added the tangy sour cream, serve it hot with a sprinkle of freshly ground pepper. This creamy spinach soup not only warms you up on a chilly day but also packs in a good dose of vitamins and minerals. Pair it with a piece of crusty bread or a light salad for a complete and wholesome meal.
Creamy spinach soup FAQ:
You can use cauliflower or sweet potatoes as substitutes for the potatoes. Cauliflower will yield a lighter texture, while sweet potatoes will add a bit of sweetness to the soup.
Leftover creamy spinach soup can be stored in the refrigerator for up to 3 days in an airtight container. For longer storage, freeze the soup for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if it thickens.
The potatoes are done when they are tender and easily pierced with a fork. This usually takes about 15-20 minutes of simmering after boiling.
Yes, you can use frozen spinach instead of fresh. Use about 2 cups of thawed and drained frozen spinach, adding it right after you add the broth and before blending the soup.
An immersion blender is ideal for blending the soup directly in the pot, making it smooth and creamy. If using a traditional blender, allow the soup to cool slightly before blending in batches to avoid spills.
Tips:
- For a smoother texture, let the soup cool slightly before blending in batches.
- If you prefer a vegan version, substitute sour cream with a plant-based alternative, or simply use thick coconut milk for a different flavor.
- Be sure to season gradually, tasting as you go to ensure the soup is perfectly suited to your palate.
- You can enhance the flavor by adding a pinch of nutmeg or crushed red pepper flakes.
- For an added touch of brightness, garnish with a squeeze of lemon juice or some fresh herbs like parsley or dill before serving.
Nutrition per serving
4 ServingsCalories 230kcal
Protein 7g
Carbohydrates 44g
Fiber 6g
Sugar 6g
Fat 8g
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