Craving a quick, nutrient-packed vegetable soup without hours in the kitchen? This velvety creamy spinach soup delivers fresh flavors and creamy texture in just 35 minutes of prep.
Preparation time: 35 minutes
Simmer time: 20 minutes
Ingredients for 4 servings
Equipment needed: hand blender or food processor, (nutmeg) grater.
How to make it: Blanch the spinach in boiling salted water until wilted. Transfer immediately to ice water with a slotted spoon, then drain in a colander. Squeeze out excess water and roughly chop. Peel and dice the potatoes. Mince the garlic and shallot. In a soup pot, melt the butter and sauté the shallot and garlic until translucent. Add the potatoes and flour, stirring for 1 minute.
Add the stock and simmer for 15 minutes. Stir in the chopped spinach and 150ml whipping cream. Purée with a hand blender or food processor until smooth. Adjust consistency by simmering to thicken or adding stock. Season with salt, pepper, lemon juice, and nutmeg. Ladle into 4 bowls, swirl with remaining cream, and grate fresh nutmeg on top.
Discover more soup recipes in the November issue of Santé. Order your copy in our webshop.
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