Creamy Spinach Soup

I don’t even know what to say about this spinach soup. It’s a life-changer, you guys.

Now, I know what you’re probably thinking. “Spinach??? In a soup??” I thought the exact same thing before I tasted it. But let’s all remember that several years ago we would have thought the exact same thing about smoothies and look at us now: sipping our green juice like there’s no tomorrow. Leafy green miracles can happen.

So, remember when I told you that it was getting colder here in Amsterdam? Well, just like that, the weather upped and did a complete 360 on us. It’s now summer again. So I guess that I shouldn’t really be making soup at all. But when it’s as fresh and green as this bowl of gorgeousness, I think I can be let off.

Also, what’s a girl to do when she has a big bag of spinach in the fridge that’s on the cusp of going off? Make soup, of course.

Let me describe this soup to you because I know you’re probably confused about the taste and the ingredients. It is one of the creamiest soups I’ve ever eaten and, big shocker, there is no cream in it.

You read that right. I went there. A creamy soup with no cream, who do I think I am?!

What makes this soup so thick, comforting and creamy is the potatoes and milk. And a little bit of magic.

Ok, not magic. Just lemon zest and nutmeg. The surprises just keep coming, don’t they?

Yep, the lemon zest in this spinach soup gives it a wonderfully zesty freshness, which is exactly why I don’t feel bad about slurping a bowl of it in the summer. And the nutmeg lifts the flavour of the spinach ever so slightly.

Seriously, this is one of the tastiest soups I’ve ever eaten, let alone made. I was definitely skeptical about the flavour of the spinach, because, as much as I want to be healthy, too much cooked spinach in a dish makes me feel a bit queasy. I think it’s the slimy texture.

So when I first took a sip of this, I was so surprised and excited. I love finding new soups to add to my repertoire because they are so quick and easy to make, not to mention budget-friendly. Try it, I know you’ll love it.

Creamy Spinach Soup

Recipe by Julia

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Ingredients

• 3 1/2 tbsp (50g) butter

• 1 medium onion, finely chopped

• 2 garlic cloves, finely chopped

• 1 medium potato, peeled and chopped into chunks

• 15oz (450ml) vegetable stock

• 20oz (600ml) milk

• 1lb (450g) fresh spinach, washed and roughly chopped

• finely grated zest of half a lemon

• freshly grated nutmeg, to taste

Directions

• Cook the garlic and onion in the butter in a large saucepan which has a lid. Fry for 5-6 minutes until softened. Stir in the potato and continue to cook for another minute.
• Pour in the stock and simmer for 8-10 minutes, or until the potato has started to soften.
• Pour in the milk, bring back up to a simmer and then stir in half of the spinach and the lemon zest. Cover and simmer for around 15 minutes.
• Allow to cool for 5 minutes before pouring into a blender. Add the remaining spinach and blend until smooth.
• eturn to the original pan and reheat, seasoning with a little salt, pepper and nutmeg to taste.
• Ladle into bowls and serve.

Notes

• Adapted from Good Food