Cream of Spinach Soup

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.

We enjoyed it during lunch with friends on the coldest day this winter, so it was exceptionally well appreciated. And in the summer, I serve it lukewarm so that nobody claims it is too hot for soup! The taste always shines and is very nutritious.

Spinach requires a diligent wash, especially if coming from your CSA or garden. I put them in the sink, wash them under the stream of water and let the sink fill up. Then “soak” for a while in plenty of water. The earth is deposited to the bottom, so without removing the plug, take out 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 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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