If your New Years resolution was to eat more leafy greens but youre already tired of salads, then listen up because this is the soup for you! Stop force feeding yourself another salad that has you bored to tears. This Creamy Spinach Soup is packed with 10 oz of fresh, organic spinach leaves. Thats a whole lot of healthy in one little bowl (and its quite tasty too)!
Everyone knows that Spinach is a nutrition rock star, but did you realize that it also helps your immune system, strengthens your bones and promotes healthy skin? I could go on and on, but this nifty infographic from Sager Creek Vegetable Company pretty much sums it up.
I know what youre thinking, healthy yes, but most importantly does it TASTE GOOD?
The answer is YES! Its creamy, delicious and you wont even know that youre eating spinach. Just like those trendy green smoothies that have tons of fruit and a handful of spinach leaves, the end result is green but tastes nothing like a salad. I promise 😉
This Creamy Spinach Soup is a great way to sneak in some extra healthy greens. Its a light but filling meal thats perfect for lunch or dinner. Fresh lemon juice brightens up the flavor and adds just enough acidity to balance out the creamy richness.
You can keep it vegetarian-friendly, or you can add some ground turkey sausage to increase the protein. I also like mine with a sprinkle of freshly chopped herbs and feta turkey meatballs, yum!
- 2 TBS butter, salted
- 3 cloves garlic, minced
- 1 small yellow onion, diced
- 1 potato, peeled and roughly chopped (if your potato is on the smaller side, you may want to use 2)
- 4 cups chicken stock (low sodium)
- *1-2 cups water (see note in directions)
- 1 tsp black pepper
- ¼-1/2 tsp salt
- 10 oz fresh organic baby spinach
- ½-1 cup heavy cream (add as much or as little until desired consistency is achieved)
- Juice of 1 lemon
- In a large pot over medium heat, melt the butter. Add the onion and garlic and saute until fragrant, about 1 minute.
- Then, add the potato and saute for one additional minute. Pour in the chicken stock and add salt and pepper. Stir, let simmer for about 15 minutes or until the potatoes are soft.
- Once the potatoes have softened, add the spinach to the soup pot, stir, reduce heat to low and cover. This will seem like a lot of spinach but it will cook down! Let the spinach simmer for about 10 minutes, stirring occasionally so that the spinach is fully submerged in the liquid. *NOTE: If you feel that there isn’t enough liquid, you can add 1-2 cups of water, just be sure to adjust seasoning accordingly.
- Stir in the heavy cream and then using an immersion blender (or carefully with a regular blender) puree the soup until it is thick and creamy.
- Add freshly squeezed lemon juice and any additional salt and/or pepper.
- Serve warm and enjoy!
Crumbled turkey sausage
Sprinkle of feta cheese
Swirl of cream
Chopped fresh herbs