Cream of Spinach Soup. A delicious and creamy spinach soup that is so good for Fall. It uses seasonal fresh spinach greens that provide nutrition and warmth for cool nights.
It is THE season for Soup. And one of my Fall/ Winter favorites is a Cream of Spinach Soup. It is a very simple yet flavorful soup. The spices I use here are very mild and yet enough to complement the flavors of spinach. Hence I only use a dash of nutmeg and black pepper to make this soup.
I love my greens, fresh spinach in particular is so good during cool months, especially once fall sets in. Spinach has always been a part of our growing-up diet in India and therefore I love to use it often in my cooking. Spinach (Spinacia oleracea) is a leafy green vegetable that has origins in Persia. It belongs to the amaranth family and is related to beets. It is very healthy, as it is loaded with nutrients and antioxidants. Spinach has vitamins and minerals like vitamin E and magnesium that support your immune system. Although it is safe for most people to eat a bowl of spinach per day, people should be careful while eating excessive spinach every day.
Spinach greens are packed with nutrients, but you’ll absorb more calcium and iron if you eat them cooked and not raw. My common and favorite ways to consume spinach are in a soup, mix into Indian flatbreads, stir-fries and as a spinach dal. My mom makes a wonderful spinach dal that is so hearty and flavorful.
This spinach soup is extremely simple and comes together very quickly. The easy recipe is as below and explained very well. You can enjoy this soup with a slice of toasted sourdough or bread of your choice. It makes for a delicious light dinner on its own as well. I have used nutmeg and black pepper here that are so good for that extra warmth and zing.
We hope you will try this soup and love it as much as we did.
Cream of Spinach Soup
- 1 lb Fresh Baby spinach leaves
- 3-4 Garlic cloves
- 1 Medium white onion (roughly chopped)
- 1 Green chili slit lengthwise (optional)
- 3-4 cup Vegetable/ chicken stock
- ¼ cup Milk of your choice (coconut/ dairy)
- 1 Nutmeg
- ½ – ¾ tsp Coarsely ground black pepper
- 2 tbsp Extra virgin Olive oil
- Salt (to taste)
- Heat 2 tbsp oil in a Dutch Oven or a heavy bottomed pan. Add the roughly smashed and chopped garlic, saute for a minute and then add the onions and the green chili.
- Once the onions are light golden brown, add the spinach leaves. Stir this mixturewell on medium flame for about 5 minutes or until the spinach has wilted butdoes not change the color.
- Add in the stock as per desired consistency and let this come to a boil.
- Switch off, let it cool and puree until very smooth in a blender. You may use ahand immersion blender as well.
- Transfer this back into the dutch oven and let the soup simmer.
- Feel free to add in some more stock if need be, as per desired consistency.
- At this stage, add in about half teaspoon black pepper and grate in some nutmeg.
- Give this a mix and add the milk (coconut/ dairy).
- Check for seasoning and let this soup simmer for another couple of minutes.
- Switch off and serve immediately with some fried bread croutons or some sourcream and another dash of freshly ground black pepper.