Light Cream of Spinach Soup
3 servings
35 minutes
Light spinach puree soup is a delicate Mediterranean dish filled with freshness and a soft creamy flavor. Inspired by healthy eating traditions, it combines simplicity in preparation with a wealth of nutrients. Spinach leaves give the soup a rich green color and a light herbal note, while cream adds a silky texture. Its tender consistency makes it an ideal choice for a light lunch or dinner, and additions like croutons, Parmesan cheese, or herbs enhance the flavor even more. This soup is often found in Mediterranean cuisines where simple yet nutritious dishes are valued. Served hot, it warms and fills with coziness, turning an ordinary meal into a small gastronomic delight.
1
Using a knife for cutting raw vegetables, we peel the onion and garlic cloves. Then we sort and remove the damaged and insect-eaten leaves from the spinach bunch, rinse the remaining greens in a colander under cold running water along with the vegetables.
- Onion: 1 piece
- Garlic: 1.2 clove
- Spinach: 200 g
2
After that, we dry the onion and garlic with paper kitchen towels, and leave the spinach in a colander for 5-7 minutes to drain excess liquid. Then, we place the vegetables and greens on the cutting board in turn and chop the onion into strips or half-rings up to 5 millimeters thick, finely chop the garlic, and leave the spinach leaves whole or cut them into 2-3 pieces. We arrange the chopped vegetables on separate plates. We also place olive oil, salt, cream, black ground pepper, broth, or vegetable stock on the kitchen table.
- Onion: 1 piece
- Garlic: 1.2 clove
- Spinach: 200 g
- Olive oil: 1 tablespoon
- Salt: to taste
- Cream 33%: 0.5 glass
- Ground black pepper: 0.3 teaspoon
- Bouillon: 2.5 glasss
3
Now turn on the stove to medium heat and place a non-stick pot with 1 tablespoon of olive oil on it. When the fat heats up, add the chopped onion. Sauté the vegetable until lightly golden and translucent, stirring occasionally with a wooden spatula. After 3-4 minutes, add the minced garlic to the pot and sauté them together for another minute, stirring vigorously, just enough time for the garlic pieces to release their spicy aroma.
- Olive oil: 1 tablespoon
- Onion: 1 piece
- Garlic: 1.2 clove
4
Then we add spinach leaves to the pot, season them with black pepper and salt, and simmer with the vegetables until soft. This process will take no more than 3-4 minutes.
- Spinach: 200 g
- Ground black pepper: 0.3 teaspoon
- Salt: to taste
5
When the greens shrink a bit, pour 2.5 cups of broth or vegetable stock into the pot. Then bring the liquid to a boil, turn off the heat, and let the mixture cool to room temperature.
- Bouillon: 2.5 glasss
6
Once the nearly finished soup cools down, pour the contents of the pot into a clean and dry blender bowl. Blend until a smooth liquid mass without lumps at the highest speed, which will take no more than 2 minutes. Then pour the resulting mixture back into the same non-stick pot and place it on the stove set to medium heat.
7
After 1-2 minutes, pour half a glass of liquid cream into the pot, mix the two liquids with a tablespoon until smooth, taste, and if necessary, add more salt and black pepper. Heat the soup to 90 degrees without letting it boil, so the cream doesn't curdle.
- Cream 33%: 0.5 glass
- Salt: to taste
- Ground black pepper: 0.3 teaspoon
8
When the first air bubbles appear on the surface of the soup, turn off the stove, cover the pot with a lid, and let the hot dish steep for 4-5 minutes. Then, using a ladle, pour the soup into bowls and serve at the dining table.
9
Spinach puree soup is served hot for lunch. It can be complemented with croutons, homemade crackers from any type of bread, and each portion can be topped with grated Parmesan cheese or freshly chopped dill, parsley, and green onions. This soup is often seasoned with fried bacon or stewed meat. Enjoy!