Cream of Spinach Soup Recipe
I never cease to be amazed by how much my children love this spinach soup recipe. I don’t know if I have ever made enough to have leftovers, since they devour it as soon as it’s ready. And this is not a case of me feeding the children a 100% healthful diet with no sugar and only whole foods so that they like things like spinach soup because they don’t know any better. These are candy-and-ice-cream-eating, Doritos-as-the-occasional-main-course-for-lunch kids, and they still can’t get enough of it.”
So says one of my favorite bloggers, Jen, from ConversionDiary.com. So I made a few changes and tried it out on my family. Our kids were the same way as she described, although, while we don't eat perfectly around here, thankfully Doritos never make it into our house these days, ha! Anyway, everyone here loved it, and I can't wait to hear how it goes over with your family.
Creamy Spinach Soup
Ingredients
- 1 onion chopped
- 1 clove garlic chopped (or more if you love it like we do)
- 4 Tablespoons butter or ghee from grassfed cows is best
- 5 ounces frozen or fresh baby spinach leaves
- 2 cups chicken broth Here's how to make homemade broth, or (Or if you just don't think you will make it or want some on hand for when you're really crunched for time, try this bone broth — it's 100% grass-fed with a bunch of gelatin, organic ingredients, and it's shelf stable! I love keeping their beef and chicken broth on-hand for quick recipes because they make it just like I do here, and without the nasty msg-like ingredients, additives, or preservatives that store-bought has.
- 2 cups cream “whipping cream” if you're buying it at the store, and remember, NEVER buy ultra-pasteurized! Read more about that and about healthy milk options here.
- 2 Tablespoons more of butter or ghee
- 2 Tablespoons flour I use this kind or this kind
- Sea salt & pepper to taste
- Parmesan cheese for the top
Instructions
- Brown the garlic and onion in butter in a pot until translucent, add it to a blender with spinach and chicken broth (I now know how quick and simple pressure cooker broth is so I can make some mineral-rich broth more quickly in a pinch. If you just don't think you will make it or want some on hand for when you're really crunched for time, try this bone broth — it's 100% grass-fed with a bunch of gelatin, organic ingredients, and it's shelf stable! I love keeping their beef and chicken broth on-hand for quick recipes because they make it just like I do here, and without the nasty msg-like ingredients, additives, or preservatives that store-bought has.) and blend well. Or, if you have a hand blender (which you should!), you can just leave it all in the pot and blend it with that like I did in the picture below.
- Add cream and blend more. You can eat it like that if you're avoiding grains, or if you’d like to thicken it, heat the butter until melted, add the flour, stir well and then blend it into the soup. Put it all back into the same pot to save on dishes, and cook on low for a few minutes to heat and thicken. Add more salt and pepper to taste and serve with Parmesan on top. Isn't that easy? Makes about 4-5 cups.
- You could serve it with this Gluten-free Cornbread recipe, or maybe some Homemade Beer Bread!
Donald McSchool says
I made a creamed spinach side dish for Christmas that was similar to this. I can’t wait to try this. Always looking for new soup ideas!
Jill-David Boman says
My favorite green right now is in season in Texas: amaranth. I should try it in this soup.
Kelly the Kitchen Kop says
I’ve never had that one Jill-David Boman — what’s it like?
Jill-David Boman says
Kelly the Kitchen Kop It rocks. It has a nuttier flavor and when sauteed it cooks up into a silky texture. Plus the nutritional profile blows away other greens–I think because it’s really a wild plant and has a very deep taproot, so it’s able to extract a lot of nutrition from the soil.
Liz says
I have made this twice now — once with whole milk, the second time with heavy cream. Much better with the cream! 🙂 Soo good and so healthy. Thanks!! 🙂
Cathy F. says
Kelly, this soup looks delish! Unfortunately, my hubby can’t eat milk products (except butter) and he doesn’t like spinach. But I’m going to try making it anyway– with coconut milk… you never know.
KitchenKop says
Great idea, let us know how it comes out!
Kelly
Chris says
I will check it out thanks.
Chris says
Kelly, do you have a good source to get grasfed butter? The least I can find it for is about 12oz for $3. I know I can get it for less, but am having a hard time. Even up here in Progressive Portland.
Jill says
Chris, have you tried Costco? Some Costcos carry Kerrygold butter, which is mostly grassfed. $3 for 12 oz. is better than any deal I’ve found here in central Texas, but of course I’m not exactly in Real Foodie central!