Spinach Soup Everyone Loves!
User Reviews
4.8
Spinach Soup Everyone Loves!
Description
Spinach Soup Everyone Loves! combines simple vegetables with a cream-enriched broth for a comforting soup. It starts with grated onion and carrot sautéed in olive oil, then cooked in chicken or vegetable broth. A classic roux made from butter, flour, and milk thickens the soup, lending it a smooth and creamy consistency. Chopped fresh or frozen spinach is added for its color and mild flavor. The optional butter and sliced almonds add a nutty dimension when included.
The soup's texture balances the softness of pureed or chopped vegetables with the creamy sauce, creating a hearty yet gentle dish. It is simmered gently to meld the flavors without breaking down the milk sauce or spinach too much.
Spinach soup like this can be served warm as a starter or light main, offering nourishment and a dose of leafy greens. Serving with crusty bread complements the creamy texture.
To keep this soup vegetarian, use vegetable broth or vegetarian bouillon. For a smooth sauce free of lumps, constant stirring during the milk sauce preparation is important, and blending can correct any lumps formed.
Ingredients
- ½ cup onion (grated)
- ½ cup carrot (grated)
- 2 Tbsp olive oil
- 5 cups chicken broth (or vegetable broth)
- 4 Tbsp butter
- 4 Tbsp flour
- 1 cup milk (for the sauce)
- ½ tsp kosher salt
- 5 cups spinach chopped, organic or 12 oz/340 g frozen chopped organic spinach, fresh
- 1 cup milk
- ½ cup heavy cream
- ½ Tbsp butter (optional, only if using almonds)
- ½ cup almonds optional, sliced
Instructions
- Heat the olive oil over medium high heat and add the grated onion and carrot, stir well and sauté for about 5 minutes.
- Pour in the chicken or vegetable broth, bring to a boil, then lower heat, partially cover with lid and let simmer about 10-15 minutes.
- Meanwhile, in a medium sized saucepan, melt the butter. Add the flour and stir, while cooking over medium heat. If it starts to brown, the pot is too hot. Cook for about 3 minutes, then slowly add a little of the cup of milk.
- Stir well, then add half of the milk. Once this is incorporated, add the rest of the milk, stirring constantly. It is important to always stir this white sauce or it will become lumpy, or stick to the bottom. If it does become lumpy, you can always "cure" the problem by blending the sauce with a stick blender (shhh...don't tell anyone)!
- Next, add about a cup of the carrot, onion broth to this sauce and mix well; then add the entire pot of sauce to the simmering broth, while stirring well.
- Now it's time to add the spinach. Stir well and simmer for about 2 minutes, then remove from heat and add the milk/cream. Stir well and add salt and pepper to taste. That's it! Soup's done!
- If you'd like to add a nice finishing touch and bit of crunch, you can sauté the tablespoon of butter with the sliced almonds until they brown a little. Sprinkle a little on top of each serving in the bowl and enjoy.
Notes
- Use vegetable broth or vegetarian bouillon to make the soup suitable for vegetarians.
- Constant stirring when adding milk to the flour and butter roux prevents lumps; blending can fix lumps if they form.
- Adding sliced almonds is optional and should be sautéed with butter if included to enhance flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Serving | 1 bowl | |
| Calories | 323kcal | 16% |
| Carbohydrates | 14g | 5% |
| Protein | 8g | 16% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 59mg | 20% |
| Sodium | 1052mg | 44% |
| Potassium | 433mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 4816IU | 96% |
| Vitamin C | 9mg | 10% |
| Calcium | 176mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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