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Pilar's Chilean Food & Garden

Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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Cream of Spinach Soup

August 12, 2022 by Pilar Hernandez
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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.
Cream of Spinach SoupNot 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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Cream of Spinach Soup

Cream of Spinach Soup

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A quick and luscious soup.

  • Total Time: 40 minutes
  • Yield: 4 1x

Ingredients

Units Scale
  • 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
  • 1/2 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
  • Author: Pilar Hernandez
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stove
  • Cuisine: International

Keywords: Cream of Spinach Soup, Spinach Soup

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Category: Chilean recipes, Chilean Soups & Starters, Savory things, Soups

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Hello, I’m Pilar

Hello! I'm Pilar Hernandez, a Latina mom, cookbook author, and urban farmer. I'm currently based in Seattle, WA. I was born and raised in Chile. I went to medical school there and then moved to …

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