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Cream of Spinach Soup

Published: Aug 12, 2022 · Modified: Sep 12, 2024 by Pilar Hernandez · This post may contain affiliate links.

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Versión en español

This cream of Spinach Soup is packed with flavor and goodness. Easy to prepare and perfect for any lunch or dinner.
Not every winter, but we get a freeze in Houston every two or three years. In the gardens, this always means harvesting everything that can be harvested in advance and covering the rest. Last week, I had unplanned amounts of green leafy vegetables: kale, bok choy, and the delicious spinach—nothing better to use the abundance than a Cream of Spinach Soup.Cream of Spinach SoupWe enjoyed it during lunch with friends on the coldest day this winter, so it was exceptionally well appreciated. In the summer, I serve it lukewarm so that nobody claims it is too hot for soup! The taste always shines, and it is very nutritious.

Spinach requires a diligent wash, especially from your CSA or garden. I put them in the sink, washed them under the stream of water, and let the sink fill up. Then, "soak" in plenty of water for a while. The soil is deposited to the bottom, so without removing the plug, remove the spinach, trying not to stir the water.

How do I thicken the soup?

I used frozen bread crumbs to thicken, but you can use traditional oatmeal (not quick) or potatoes. These creams forgive a lot and are flexible recipes.

Seasoning and toppings for the cream of vegetable recipes:

This spinach soup can be seasoned with curry or any other species of your liking.
I served it with black sesame as decoration. You can serve it with toast, crackers, or croutons. Cubbed cheese is also popular.

Can I make it vegan?

Yes. I added cream to the soup, but you can omit it. Also, see the alternatives to breadcrumbs in the recipe.

Other vegetable cream soup recipes:

  • Cream of Asparagus.
  • Cream of Mushrooms.
  • Cream of Celery.
  • Cream of Cauliflower.
  • Cream of Broccoli.
  • Cream of Summer Squash.
  • Cream of Beans.
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Cream of Spinach Soup

Cream of Spinach Soup

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  • Author: Pilar Hernandez
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4
  • Category: Soup
  • Method: Stove
  • Cuisine: International
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Description

A quick and luscious soup.


Ingredients

Units
  • 1 chopped onion
  • 3 large bunches of spinach very well washed or 2 packages of 450 grams of thawed spinach or a mix of green leave vegetables
  • 2 cups breadcrumbs or peeled cubed potatoes or 1 cup old-fashioned oats
  • 1 liter (4 cups) of vegetable broth or water
  • salt, pepper, oil
  • ½ cup of cream, optional
  • black sesame to serve

Instructions

  1. In a large pot over medium-high heat. Heat 1 tablespoon of oil. Add the onion and cook for 5-8 minutes, stirring occasionally. Lower the heat to medium.

    browning onions

  2. Add spinach, broth, and bread. If you use water instead of broth, season with salt and pepper.
    Broth, spinach, breadcrumbs
  3. Cook covered for 5 minutes. Stir.
  4. Cook for 10 minutes more covered. With the hand/immersion blender. Process everything until you get a cream. If you use a traditional blender, do it in small portions and return it to the pot.
    Blending the soup
  5. Taste and adjust the seasoning. Add the cream if desired.
  6. Serve hot or lukewarm.
    Cream of Spinach Soup

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I'm Pilar Hernandez, a Latina mom, blogger since 2008, and urban farmer.

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