Spinach cream soup

When I make spinach cream soup, I turn to this recipe every time I want something quick, easy, and suitable for both hot and cold serving. I often use it especially when I have frozen spinach on hand and need to cook with what I have at home. The onion and garlic provide a good base, while the potatoes and carrot add creaminess without overpowering the spinach flavor. It's a simple recipe, with no complicated steps or hard-to-find ingredients.

Quick Info

Total Time: about 40 minutes
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Servings: 4
Difficulty: easy
Recipe Type: cream soup, ideal for lunch or dinner

Ingredients

500 g frozen spinach
4 medium potatoes
4 cloves of garlic
1 small onion
a few slices of carrot
250 ml warm water
salt, pepper (to taste)

Preparation Method

1. Clean and finely chop the onion and garlic.
2. Sauté the onion and garlic in a pot just until they soften a bit. Don’t let them brown.
3. Add 250 ml of warm water and a pinch of salt.
4. Slice the carrot thinly and dice the potatoes into small cubes.
5. Add the sliced carrot and diced potatoes to the pot over the onion and garlic. Let everything simmer over medium heat for about 25 minutes. The vegetables should be almost cooked.
6. Add the frozen spinach directly into the pot. Stir, let it simmer for another 10 minutes, and watch it carefully to prevent sticking.
7. When everything is cooked, use an immersion blender to puree the mixture until it becomes a smooth cream.
8. Adjust salt and pepper to taste.

Why I Make This Recipe Often

It’s quick and doesn’t require complicated ingredients. I like that I can easily adjust the quantities based on what I have in the fridge. It’s made in one pot and doesn’t leave much to wash. It has a nice texture and mild flavor, and if I want, I can easily customize it for someone who is fasting or on a diet.

Tips and Variations

Tips

If you use fresh spinach, wash it well beforehand and add it to the soup in the last quarter hour of cooking.
To achieve a smoother cream, ensure all potatoes are well cooked before blending the soup.
If you want a thinner soup, add warm water while blending.

Substitutions

You can replace frozen spinach with fresh spinach, but adjust the cooking time so the leaves don’t discolor too much.
Potatoes can be replaced with zucchini if you prefer a lighter version.

Variations

You can add plant-based cream for a vegan version or regular cream if you’re not fasting.
If you want to change the flavor a bit, you can add some toasted sesame seeds when serving.

Serving Ideas

Sprinkle sesame seeds on top for decoration.
It’s also good with simple croutons or toasted bread.
Goes well with a splash of cream or yogurt.

Frequently Asked Questions

1. Can I use fresh spinach instead of frozen?
Yes, but add it towards the end and cook it just until it wilts, about 5-7 minutes.

2. What type of potatoes should I use?
Any regular potatoes will do; they don’t have to be a specific variety. Starchy ones blend more easily.

3. Can I freeze the spinach cream soup?
You can freeze small portions, but the texture might change slightly when thawed.

4. Is it necessary to add carrot?
No, but it helps with color and flavor. If you don’t have it, you can skip it.

5. How long does it take to blend the soup with the blender?
Usually, no more than two minutes. Be careful not to leave chunks of potato or carrot.

Nutritional Values

The values are estimated per serving out of four:
- Calories: approximately 120 kcal
- Protein: 4 g
- Carbohydrates: 22 g
- Fat: under 1 g

Spinach provides vitamins, minerals, and fiber, but most of the calories come from potatoes.

Storage and Reheating

The soup can be stored in the refrigerator in a sealed container for up to 2 days. It reheats easily over low heat, stirring occasionally. I don’t recommend keeping it longer, as it may develop a slight metallic taste and the texture may change. If you freeze it, thaw slowly in the refrigerator, then heat over low heat.

 Ingredients: Ingredients: 500 g frozen spinach, 4 medium potatoes, 4 cloves of garlic, 1 small onion, a few slices of carrot, salt and pepper to taste.

 Tags:  cream soup spinach cream soup