Ingredients
Soup Base
- 3 tbsp Unsalted butter
- 1 medium Yellow onion (finely diced; approx. 1 cup)
- 2 cloves Garlic (minced)
- 1 lb Fresh spinach (or 10 oz frozen spinach)
- 3 cups Vegetable broth
- 1 tsp Sea salt
- 1 tsp Black pepper
Finishing Touches
- 1 cup Heavy cream (or half and half, or full-fat coconut milk for dairy-free and vegan option)
- Fresh chives (optional, for garnish)
Instructions
- Sauté Onion: In a Dutch oven or large pot over medium heat, melt the butter. Add the finely diced onion and sauté for 5-6 minutes until soft and translucent.
- Add Garlic: Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add Spinach and Simmer: Add the fresh spinach (or frozen spinach), vegetable broth, sea salt, and black pepper to the pot. Bring to a simmer and cook for about 10 minutes. The spinach will wilt completely in 4-5 minutes; then simmer for an additional 5 minutes to develop flavors.
- Blend the Soup: Remove the pot from heat. Use an immersion blender to blend the mixture until smooth. Alternatively, transfer the soup in batches to a regular blender, blend until smooth, and return it to the pot.
- Incorporate Cream: Stir in the heavy cream (or alternative), mixing well to combine. Taste the soup and adjust salt and pepper as needed.
- Serve and Garnish: Serve hot, optionally garnished with a drizzle of additional heavy cream and freshly chopped chives for added flavor and presentation.
Notes
- For a vegan or dairy-free version, substitute heavy cream with full-fat coconut milk.
- Use low-sodium vegetable broth if you prefer less salty soups.
- You can freeze leftovers for up to 3 months; thaw and reheat gently before serving.
- To add a little heat, sprinkle some crushed red pepper flakes when serving.
- Fresh spinach can be substituted with frozen spinach; just ensure it is fully thawed and drained before use.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
