Fresh Spinach Velvety Soup (Printable Version)

Vibrant, creamy blend of fresh spinach, potatoes, and garlic making a smooth, comforting starter or light meal.

# What You'll Need:

→ Vegetables

01 - 14 oz fresh spinach leaves, washed and trimmed
02 - 1 medium onion, finely chopped
03 - 1 medium potato, peeled and diced
04 - 2 cloves garlic, minced

→ Liquids

05 - 4 cups vegetable broth (gluten-free if required)
06 - 3.4 fl oz heavy cream (or coconut cream for dairy-free)

→ Seasonings

07 - 2 tbsp olive oil
08 - 1/2 tsp ground nutmeg
09 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

10 - 2 tbsp crème fraîche or a swirl of extra cream
11 - Freshly cracked black pepper
12 - Croutons

# How To Make:

01 - Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until translucent, about 3 minutes.
02 - Add diced potato and cook for 2 minutes, stirring occasionally.
03 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 8 to 10 minutes until potato is tender.
04 - Incorporate fresh spinach leaves and cook for 2 to 3 minutes until wilted and vibrant green.
05 - Remove from heat and blend the soup with an immersion blender or a countertop blender until smooth and creamy.
06 - Stir in cream and ground nutmeg. Season with salt and pepper to taste. Reheat gently if necessary without boiling.
07 - Ladle into bowls and garnish with crème fraîche or cream swirl, freshly cracked pepper, and croutons as desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 30 minutes but tastes like you've been stirring it all day.
  • The spinach stays vibrant and the flavor feels fresh, not heavy, even with the cream.
  • Works equally well as an elegant appetizer or a quiet lunch when you need something nourishing.
02 -
  • Don't blend the soup while it's still boiling or you risk splatters and burnt cream—a quick cool-down of a minute makes blending safer and actually gives you better texture.
  • Nutmeg is quiet but essential; it's the ingredient that makes people ask what makes this taste so balanced when they can't identify a single spice.
03 -
  • Toast your croutons while the soup simmers so they're warm and crispy when you serve—the contrast of textures makes the difference.
  • If your soup tastes too creamy, thin it with a little more broth; if it tastes too thin, a splash more cream solves it immediately.

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