Easiest Cream of Spinach Soup
Craving a warm, creamy bowl of goodness? The Easiest Cream of Spinach Soup is your answer! Packed with fresh spinach and wholesome ingredients, this easy weeknight dinner is nourishing and satisfying. Perfect for any season, you’ll want to make it tonight!
Equipment
- Stockpot
Ingredients
- 1 Tbsp Vegetable oil
- 1 medium Onion
- 2 cloves Garlic
- 10 oz Fresh spinach leaves
- 2.5 cups Vegetable broth
- 2 medium Potato
- 1 tsp Nutmeg (optional)
- Salt and Pepper to taste
Instructions
- Wash the fresh spinach leaves. Peel and finely chop onion and garlic. Peel and dice potatoes. The smaller you dice them, the shorter will be your cooking time.
- Heat a large pan or stockpot on medium-low heat until vegetable oil is shimmering. Add chopped onion and garlic, coat it with the oil and spread evenly. Stir occasionally.
- Once onion is tender but still white, add the fresh spinach leaves and stir until wilted.
- Now add vegetable broth and diced potatoes. Cook them until tender, about 15 to 20 minutes.
- Use a hand blender and puree them thoroughly. Now add the salt and pepper to taste. Ready to serve it.
Notes
- Tip 1: Leftovers can be stored in an airtight container in the fridge for up to four days.
- Tip 2: This soup can be frozen for up to three months. Just ensure it’s cooled completely before freezing.
- Tip 3: When reheating from frozen, let it thaw in the fridge overnight and heat gently on the stovetop.
- Tip 4: This soup pairs wonderfully with crusty bread or a fresh salad for a complete meal.
- Tip 5: Feel free to toss in other greens like kale or Swiss chard for added nutrition.