Ingredients:

  • 2 tablespoons (30ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • Pinch of red pepper flakes (optional)
  • 1 pound (450g) fresh spinach, thoroughly washed
  • 4 cups (950ml) vegetable broth (or chicken broth for a richer flavor)
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 1 cup (240ml) heavy cream (or half-and-half for a lighter version)
  • 2 tablespoons (30g) unsalted butter (optional, for extra richness)
  • Croutons (Optional)
  • Shredded Parmesan cheese (Optional)
  • A swirl of cream (Optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened (about 5 minutes). Add garlic and red pepper flakes (if using) and cook for another minute until fragrant.
  2. Add spinach to the pot. Cook, stirring occasionally, until spinach is wilted (about 3-5 minutes).
  3. Pour in vegetable (or chicken) broth. Bring to a simmer. Add nutmeg, salt, and pepper. Reduce heat and simmer for 10 minutes to allow flavors to meld.
  4. Using an immersion blender, carefully blend the soup until completely smooth. If using a regular blender, allow the soup to cool slightly, then blend in batches. Be very careful when blending hot liquids!
  5. Stir in heavy cream and butter (if using). Heat gently until warmed through. Do not boil. Adjust seasoning to taste.
  6. Ladle soup into bowls. Garnish with croutons, Parmesan cheese, and a swirl of cream (if desired). Enjoy this delicious cream of spinach soup!