Nut-Free Cream of Spinach Soup

Indulge in the silky, velvety goodness of Nut-Free Cream of Spinach Soup, a comforting dish that’s as healthy as it is delicious. This creamy soup is packed with the vibrant flavor and nutrients of fresh spinach, balanced perfectly with aromatic sautéed garlic and onion. A clever addition of potato gives it a naturally thick, smooth texture without the need for nuts, making it allergy-friendly and accessible for everyone. The heavy cream adds a touch of richness, while a splash of bright lemon juice elevates the flavors to perfection. Ready in just 45 minutes, this easy recipe is perfect for a cozy family meal or as an elegant starter. Serve it hot with a garnish of spinach leaves or a swirl of cream, and pair it with crusty bread for a complete, satisfying dish!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams fresh spinach leaves
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 1 medium potato, peeled and cubed
• 1 tablespoon lemon juice

Directions

Step 1

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

Step 2

In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 5 minutes.

Step 3

Add the cubed potato to the pot and cook for another 2-3 minutes, stirring occasionally.

Step 4

Pour in the vegetable broth, bring the mixture to a boil, and then reduce the heat to a simmer. Cover and cook until the potato is tender, about 10 minutes.

Step 5

Add the spinach leaves to the pot and cook until they just wilt, about 3-4 minutes.

Step 6

Remove the pot from the heat. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and puree in batches before returning it to the pot.

Step 7

Stir in the heavy cream, salt, and pepper. Return the pot to low heat and cook, stirring constantly, for another 5 minutes until heated through. Do not let the soup boil after adding the cream.

Step 8

Add lemon juice to the soup and stir well. Taste and adjust the seasoning if necessary.

Step 9

Serve hot, garnished with a swirl of cream or a few fresh spinach leaves if desired.

Nutrition Facts

Serving size	2095.2 grams (2095.2g)

Amount per serving	% Daily Value*
Calories	1723

Total Fat 114.10g	146%
Saturated Fat 63.70g	319%
Polyunsaturated Fat 2.90g
Cholesterol 302mg	101%
Sodium 5103mg	222%
Total Carbohydrate 134.60g	49%
Dietary Fiber 28.80g	103%
Total Sugars 22.40g
Protein 37.20g	74%

Vitamin D 0IU	0%
Calcium 711mg	55%
Iron 20mg	112%
Potassium 5734mg	122%

*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: 59.9%

Protein: 8.7%

Carbs: 31.4%