Spinach cream soup

Here’s a creamy and nutritious Spinach Cream Soup recipe:

Ingredients:

• 2 tablespoons olive oil or unsalted butter
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cups fresh spinach (or 1 cup frozen spinach, thawed and drained)
• 1 medium potato, peeled and diced (for thickening)
• 4 cups vegetable or chicken broth
• 1 cup heavy cream or milk
• 1/2 teaspoon nutmeg (optional)
• Salt and pepper, to taste
• Fresh parsley or chives, chopped (for garnish)
• A squeeze of lemon juice (optional, for brightness)

Instructions:

1. Sauté the vegetables: In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

2. Add spinach and potato: Stir in the fresh spinach (or thawed frozen spinach) and diced potato. Cook for a few minutes, just until the spinach is wilted.

3. Add broth: Pour in the vegetable or chicken broth. Bring to a boil, then reduce the heat and simmer until the potato is tender, about 15 minutes.

4. Blend the soup: Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender.

5. Add cream and season: Return the soup to the pot (if using a blender). Stir in the heavy cream or milk, and heat through. Add nutmeg if using, and season with salt and pepper to taste.

6. Adjust flavors: Add a squeeze of lemon juice if desired, to brighten up the flavors.

7. Garnish and serve: Ladle the soup into bowls and garnish with fresh parsley or chives.

This spinach cream soup is rich, smooth, and perfect for a light yet satisfying meal. Enjoy!