Velvety Creamy Spinach Soup (Printer Friendly)

Silky smooth spinach soup with aromatic vegetables and cream, ready in just 30 minutes for a comforting meal.

# What You Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium potato, peeled and diced
05 - 10 ounces fresh spinach, washed and roughly chopped

→ Liquids

06 - 3 cups vegetable stock
07 - 0.5 cup heavy cream

→ Seasonings

08 - 0.5 teaspoon salt, or to taste
09 - 0.25 teaspoon freshly ground black pepper
10 - Pinch of ground nutmeg, optional

→ Garnish

11 - Extra cream or yogurt for swirling, optional
12 - Freshly ground black pepper

# How to Make It:

01 - In a large saucepan, melt butter over medium heat. Add onion and sauté for 3 to 4 minutes until soft and translucent.
02 - Add garlic and cook for 1 minute, stirring frequently.
03 - Stir in diced potato and cook for 2 minutes.
04 - Add spinach and sauté until wilted, approximately 2 to 3 minutes.
05 - Pour in vegetable stock, bring to a boil, then reduce heat and simmer for 10 to 12 minutes until potato is tender.
06 - Remove from heat. Using an immersion blender or countertop blender in batches, purée soup until smooth.
07 - Return soup to pot if necessary. Stir in cream, salt, black pepper, and nutmeg. Heat gently for 2 to 3 minutes without boiling.
08 - Taste and adjust seasoning as needed.
09 - Ladle into bowls and garnish with extra cream or yogurt and freshly ground black pepper if desired.

# Expert Tips:

01 -
  • It's ready in half an hour, which means you can transform a handful of greens into something that tastes like you've been cooking all morning.
  • The cream melts into the spinach so completely that even people skeptical about eating their vegetables suddenly find themselves asking for seconds.
  • This soup forgives small mistakes and actually tastes better when you adjust it to your mood, your stock, your cream.
02 -
  • Boiling the cream after you add it will make it separate and look curdled—learn this once the hard way like I did, then never again; gentle heat is all it needs.
  • The nutmeg isn't optional if you want people to wonder what makes this soup taste special; it's the difference between 'that was nice' and 'how do you make this?'
03 -
  • Chop your onion and garlic while the butter melts, so everything is ready when you need it; this kind of small prep keeps the cooking calm and seamless.
  • If your soup ever feels too thick, thin it gently with a little extra stock or cream rather than pouring in water, which dilutes flavor; your finished soup will taste more like itself that way.
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