Fresh Spinach Soup

Delight in the comforting, velvety goodness of Fresh Spinach Soup, a vibrant and nutritious dish that's perfect for any season. Packed with the earthy flavors of fresh spinach leaves and balanced by the creaminess of heavy cream, this soup gets its heartiness from tender potatoes and its brightness from a splash of zesty lemon juice. The base of sautéed onions and garlic, combined with the depth of vegetable broth and a hint of nutmeg, creates an irresistibly flavorful profile. Ready in just 35 minutes, this easy-to-make soup is as nutritious as it is satisfying, making it an ideal starter or light meal. Serve it warm with crunchy croutons for garnish, and savor every spoonful of this wholesome, homemade classic. Perfectly optimized with heart-healthy vegetables and spices, this recipe makes a rich and creamy spinach soup that's as visually stunning as it is delicious.

Nutriscore Rating: 65/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 300 grams fresh spinach leaves
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium (chopped) onion
• 2 minced garlic cloves
• 4 cups vegetable broth
• 1 medium (peeled and diced) potato
• 1 cup heavy cream
• 0.25 teaspoons nutmeg
• 1 teaspoons (or to taste) salt
• 0.5 teaspoons (or to taste) black pepper
• 1 tablespoon lemon juice
• 1 cup (optional, for garnish) croutons

Directions

Step 1

Wash the fresh spinach leaves thoroughly under cold water to remove any dirt or grit. Drain and set aside.

Step 2

In a large pot, heat the unsalted butter and olive oil over medium heat.

Step 3

Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.

Step 4

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 5

Add the diced potato to the pot and pour in the vegetable broth. Stir to combine.

Step 6

Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 10 minutes, or until the potato is tender.

Step 7

Add the fresh spinach leaves to the pot and cook for 2-3 minutes, just until the spinach wilts.

Step 8

Turn off the heat and let the mixture cool slightly. Using an immersion blender or a countertop blender, puree the soup until smooth. Be careful when blending hot liquids.

Step 9

Return the soup to the pot and place it over low heat. Stir in the heavy cream, ground nutmeg, salt, and black pepper.

Step 10

Allow the soup to warm through, but do not let it boil. Taste and adjust seasonings as needed.

Step 11

Just before serving, stir in the lemon juice to brighten the flavors.

Step 12

Ladle the soup into bowls and garnish with croutons if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	1886.7 grams (1886.7g)

Amount per serving	% Daily Value*
Calories	2015

Total Fat 141.40g	181%
Saturated Fat 69.80g	349%
Polyunsaturated Fat 7.10g
Cholesterol 309mg	103%
Sodium 5708mg	248%
Total Carbohydrate 144.10g	52%
Dietary Fiber 25.10g	90%
Total Sugars 26.60g
Protein 35.60g	71%

Vitamin D 0IU	0%
Calcium 533mg	41%
Iron 15mg	83%
Potassium 4296mg	91%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.9%

Protein: 7.2%

Carbs: 28.9%