Fresh Spinach Soup
Delight in the comforting, velvety goodness of Fresh Spinach Soup, a vibrant and nutritious dish that's perfect for any season. Packed with the earthy flavors of fresh spinach leaves and balanced by the creaminess of heavy cream, this soup gets its heartiness from tender potatoes and its brightness from a splash of zesty lemon juice. The base of sautéed onions and garlic, combined with the depth of vegetable broth and a hint of nutmeg, creates an irresistibly flavorful profile. Ready in just 35 minutes, this easy-to-make soup is as nutritious as it is satisfying, making it an ideal starter or light meal. Serve it warm with crunchy croutons for garnish, and savor every spoonful of this wholesome, homemade classic. Perfectly optimized with heart-healthy vegetables and spices, this recipe makes a rich and creamy spinach soup that's as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 300 grams fresh spinach leaves
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium (chopped) onion
- 2 minced garlic cloves
- 4 cups vegetable broth
- 1 medium (peeled and diced) potato
- 1 cup heavy cream
- 0.25 teaspoons nutmeg
- 1 teaspoons (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
- 1 tablespoon lemon juice
- 1 cup (optional, for garnish) croutons
Instructions
Wash the fresh spinach leaves thoroughly under cold water to remove any dirt or grit. Drain and set aside.
In a large pot, heat the unsalted butter and olive oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced potato to the pot and pour in the vegetable broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 10 minutes, or until the potato is tender.
Add the fresh spinach leaves to the pot and cook for 2-3 minutes, just until the spinach wilts.
Turn off the heat and let the mixture cool slightly. Using an immersion blender or a countertop blender, puree the soup until smooth. Be careful when blending hot liquids.
Return the soup to the pot and place it over low heat. Stir in the heavy cream, ground nutmeg, salt, and black pepper.
Allow the soup to warm through, but do not let it boil. Taste and adjust seasonings as needed.
Just before serving, stir in the lemon juice to brighten the flavors.
Ladle the soup into bowls and garnish with croutons if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.4 g | 181% | |
| Saturated Fat | 69.8 g | 349% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 5708 mg | 248% | |
| Total Carbohydrate | 144.1 g | 52% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 26.6 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 533 mg | 41% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 4296 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
