Updated: Jun 17, 2020
I'm always looking for easy ways to incorporate more veggies into our meals. Well, this flavorsome and intriguing bright-green soup is it. I love this Cream of Spinach Soup because it's creamy, rich and so easy to make. Dinner will be ready be ready in 30 minutes.
Ingredients
1 Tablespoon refined coconut oil or butter
1 pound baby spinach, washed
1/2 onion, roughly chopped
3 cups chicken or vegetable stock
Small grating of nutmeg
Salt and pepper
1 cup heavy whipping cream or half-and-half
Directions
Heat Dutch Oven to medium heat. Add onions and saute and until the begin to soften.
Add the spinach and stock in a saucepan, and turn heat to medium high.
Bring to a boil, and lower heat so mixture barely bubbles.
Cook, stirring occasionally, until spinach is tender, about 8 -10 minutes. Turn off heat, add nutmeg and a sprinkling of salt and pepper, and let cool at least a few minutes.
Use an immersion blenders to carefully purée the soup.
Add cream, and, over medium-low heat, reheat gently, stirring occasionally.
When soup is hot, adjust seasoning, serve and enjoy.
Chef's Note: If the soup is too spinachy for your crowd, you can add a few tablespoons of cream cheese while you are reheating (step 5). Cube the cream cheese before adding to the soup so that it will incorporate more easily.
#keto #glutenfree #healthingeating #lowcarb
This recipe was inspired by the New York Times Cream of Spinach Soup by Mark Bittman.