Soy-Free Cream of Spinach Soup
Warm, comforting, and delightfully rich, this **Soy-Free Cream of Spinach Soup** is a wholesome twist on a classic favorite. Made with fresh spinach leaves, buttery sautéed onions, and a touch of fragrant garlic, this velvety soup gets its creamy texture from a blend of hearty potatoes and heavy cream—completely free from soy! Each spoonful is infused with a hint of nutmeg for added warmth, making it a perfect choice for cooler days or as an elegant starter for any meal. Ready in just 45 minutes, this recipe is simple to follow and yields a silky, nutrient-packed soup that’s as nourishing as it is indulgent. Serve it with a side of crusty bread for a complete, satisfying dish that will wow your taste buds.
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Recipe Information
Ingredients
- 450 grams fresh spinach leaves
- 3 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 large potato, peeled and diced
- 0.25 teaspoon nutmeg, ground
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 1 cup heavy cream
Instructions
In a large pot over medium heat, melt the butter.
Add the chopped onion and sauté for about 5 minutes, or until translucent.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the fresh spinach leaves to the pot and cook, stirring frequently, until wilted, about 3-4 minutes.
Pour in the vegetable broth and add the diced potato. Bring the mixture to a boil.
Reduce the heat to low, cover, and let simmer for 15 minutes, or until the potato is tender.
Use an immersion blender to carefully blend the soup until smooth. Alternatively, you can blend the soup in batches using a countertop blender, ensuring you vent the lid to prevent steam build-up.
Return the blended soup to the pot (if using a countertop blender) and add the ground nutmeg, black pepper, and salt.
Stir in the heavy cream and heat the soup gently, being careful not to bring it to a boil, for 3-4 minutes until warmed through.
Taste and adjust seasoning if necessary before serving hot.
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.2 g | 162% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 5069 mg | 220% | |
| Total Carbohydrate | 140.6 g | 51% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 22.3 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 676 mg | 52% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 5652 mg | 120% | |
*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.
