Festive Creamy Spinach Soup (Printable Version)
A creamy spinach dish with gentle spices and festive garnishes to warm chilly days.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 large potato, peeled and diced
05 - 9 ounces fresh spinach, washed and trimmed
06 - 1 medium carrot, peeled and grated
→ Liquids
07 - 4 cups vegetable broth, gluten-free if needed
08 - 3/4 cup whole milk or unsweetened plant-based milk
→ Seasonings
09 - 1/2 teaspoon ground nutmeg
10 - 1/2 teaspoon ground cumin
11 - Salt and pepper, to taste
12 - Pinch of chili flakes, optional
→ Garnishes
13 - 1/4 cup heavy cream or dairy-free alternative
14 - 2 tablespoons toasted pine nuts or pumpkin seeds
15 - Fresh pomegranate seeds, optional for festive color
# How To Make:
01 - Heat olive oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes until translucent. Stir in the garlic and cook for another minute until fragrant.
02 - Add the diced potato and grated carrot; cook for 3 minutes, stirring occasionally to coat with oil.
03 - Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10–12 minutes until the potato is tender when pierced with a fork.
04 - Add the spinach and cook for 3–4 minutes until wilted and vibrant green.
05 - Remove from heat. Use an immersion blender to purée the soup until completely smooth, or carefully blend in batches using a stand blender.
06 - Stir in the milk, nutmeg, cumin, salt, pepper, and chili flakes if using. Return to low heat and warm through without boiling.
07 - Taste and adjust seasoning as needed. Ladle into bowls. Swirl with cream, sprinkle with toasted pine nuts or pumpkin seeds, and garnish with pomegranate seeds for a festive touch.
# Expert Advice:
01 -
- The combination of nutmeg and cumin creates a warmth that feels like holidays in a bowl
- It comes together in under 45 minutes but looks like you spent all day on it
- The garnishes transform a simple soup into something stunning enough for Christmas dinner
02 -
- Blending hot soup can be dangerous, always let it cool slightly or use an immersion blender directly in the pot
- The potato needs to be fully tender before puréeing or the texture will be grainy instead of smooth
- Do not let the soup boil after adding the milk or it may separate and lose that creamy consistency
03 -
- Toast the pine nuts in a dry pan until golden and fragrant, they burn quickly so keep them moving
- Buy extra pomegranate seeds, people always want more of those bright jewels on their portion