Prep 10 mins
Cook 30 mins
Serve this creamy spinach soup piping hot, with a fresh buttered baguette. Delicious! You can make a vegetarian version by using vegetable stock in place of the chicken stock. Also, you can add a dash of paprika, cayenne, or red pepper flakes if you like more spice. Note: I used a 32 oz. box of organic chicken stock, and we thought it was fine that way (we like ours with plenty of broth). But the three cups of chicken stock that the recipe calls for should work nicely if you like a thick soup, or are going to blend it. I don't have an immersion blender, but feel free to blend this soup if you prefer a smooth version.
- 3 tablespoons butter
- 3 tablespoons grated carrots
- 1⁄2 cup onion, finely chopped
- 16 ounces frozen chopped spinach (or fresh)
- 3 cups chicken stock (or vegetable stock)
- 1 cup cream or 1 cup milk
- 1 dash garlic powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 2 dashes ground nutmeg (to taste)
- In a medium saucepan, melt butter over medium heat.
- Add the carrots and onion and saute in the butter until softened, about 3-5 minutes.
- Add the stock and bring to a boil over high heat, then add the spinach.
- Reduce heat to medium and let simmer for about 8-10 minutes, or until spinach is done.
- Whisk in the milk or cream and the seasonings and heat through briefly (about five minutes more), stirring occasionally.
- Remove from heat.
- Serve piping hot.
Made it following recipe. Next time, I'm going to soften carrot and onions in broth instead. Soup was a little to oily for my taste. I'll thicken it a little too. Other than that, the flavor was rich and flavorful. Definitely a keeper
As written I found this to be fine but a bit bland and I'm not one who craves for spice. DH said it is just OK but DD (toddler) said she likes it. The second day it was a bit better. I used sweet butter (unsalted), flavourful carrots, frozen chopped spinach (maybe not such a good brand), homemade vegetable stock as that is what I had on hand, I think chicken stock would add additional goodness and flavour, instead of regular cream I mixed some keshta (thick cream) into some water, honestly it is basically the same as using straight cream and wouldn't change the flavour, it's just what I had on hand, garlic salt, also what I had on hand, sea salt to taste, freshly grand black pepper to taste, a bit of allspice in place of nutmeg as we do not consume intoxicants, plus the onions.