Cream Of Spinach Soup Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large pot over medium heat. Add chopped onions and minced garlic, and sauté until onions are translucent.
• STEP 2.Add fresh spinach leaves to the pot and cook until wilted.
• STEP 3.Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
• STEP 4.Using an immersion blender or regular blender, puree the soup until smooth.
• STEP 5.Return the soup to the pot and stir in heavy cream. Season with salt and pepper to taste.
• STEP 6.Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
• STEP 7.Serve hot and garnish with a drizzle of cream and a sprinkle of freshly ground black pepper.
• STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• To make the soup extra creamy, you can add a dollop of sour cream or Greek yogurt before serving.
• For a vegan version, substitute the heavy cream with coconut milk or cashew cream.
• If you prefer a chunkier texture, you can reserve some cooked spinach leaves and add them back into the soup after blending.
• Adjust the seasoning according to your taste preferences. You can also add a pinch of nutmeg or cayenne pepper for extra flavor.
• Serve the soup with a side of crusty bread or croutons for added texture.

Storage and Serving

• Leftover cream of spinach soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.
• Garnish with a drizzle of cream and a sprinkle of freshly ground black pepper before serving.