Spinach Soup
Spinach Soup is so rich and creamy- your family won’t mind eating their veggies! Quick to make & hearty enough for a meal, it looks pretty on the table too!
4 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 572 kcal | Sugar | 2 g |
| Carbs | 12 g | Cholesterol | 194 mg |
| Protein | 9 g | Sodium | 854 mg |
| Fat | 57 g | Fiber | 3 g |
| Sugar | 2 g | ||
| Cholesterol | 194 mg | ||
| Sodium | 854 mg | ||
| Fiber | 3 g |
Prep Time: 10 min Cook Time: 15 min Total Time: 25 min
Ingredients
1/4 Cup Butter
1/2 Cup Onion, Chopped
4 Cloves Garlic, Minced
2 Cups Low Sodium Chicken Broth
16 Ounces Fresh Spinach, Washed, Dried, and Stems Removed
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
2-3 Generous Pinches Nutmeg, Or To Taste
2 Cups Heavy Cream
Instructions
In a large pot, melt butter. Add onion and garlic and cook over medium-low heat until onion is soft and translucent.
Add chicken broth, spinach, salt, pepper, and nutmeg. Bring soup to a boil, then reduce heat and simmer until the spinach is very tender about 10 minutes.
Cool soup slightly, then carefully add to soup to a blender in batches and puree. (Remember only fill the blender partially because hot liquids expand!) Pour pureed soup back into the pot.
Add heavy cream to soup and over medium-low heat, heat through gently. Serve.