Spinach Garlic Soup
Creamy, nutrient-packed, and bursting with bold flavors, Spinach Garlic Soup is the ultimate comfort food for any season. This velvety, emerald-green soup combines the earthy goodness of fresh spinach with the rich, roasted aroma of sautéed garlic cloves, balanced perfectly by a base of wholesome vegetable broth. A touch of heavy cream can be added for a luxurious texture, while optional red chili flakes lend a subtle kick for spice lovers. Ready in just 30 minutes, this simple yet satisfying recipe is ideal for busy weeknights or as an elegant starter for dinner parties. Serve it piping hot with crusty bread for a nourishing meal that’s as delicious as it is healthy. Perfect for lovers of quick, wholesome meals, this spinach garlic soup is a must-try!
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Recipe Information
Ingredients
- 200 grams fresh spinach leaves
- 6 pieces garlic cloves
- 1 medium-sized yellow onion
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 0.25 cup heavy cream (optional)
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 0.25 teaspoon red chili flakes (optional)
Instructions
Rinse the spinach leaves thoroughly under cold water, drain, and set aside.
Peel and finely chop the onion. Peel the garlic cloves and leave them whole.
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add the whole garlic cloves to the pot and sauté for 2-3 minutes, stirring frequently, until lightly golden and aromatic. Remove them from the pot and set aside.
In the same pot, add the chopped onion and sauté for 3-4 minutes until soft and translucent.
Add the spinach leaves to the pot and sauté for another 2 minutes, stirring occasionally, until they wilt down.
Pour in the vegetable broth and stir to combine. Return the roasted garlic cloves to the pot.
Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer for 10 minutes to allow the flavors to meld.
Remove the pot from heat and let the soup cool slightly. Use an immersion blender or transfer the soup to a blender in batches to puree until smooth.
If desired, stir in the heavy cream for added richness.
Season the soup with salt, black pepper, and optional red chili flakes. Stir well to combine.
Return the pot to low heat to warm the soup through for another 2-3 minutes.
Serve hot, garnished with a drizzle of olive oil or a sprinkle of chili flakes, if desired.
Nutrition Facts
Calories |
933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 3605 mg | 157% | |
| Total Carbohydrate | 84.0 g | 31% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 20.9 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 429 mg | 33% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3068 mg | 65% | |
*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.
