This is easily my favorite spinach soup. It’s relatively healthy, so tasty, and Â so warming. The day I made it last week, I think my body must have been crying out for iron, because I had the hugest craving for spinach! I have to say, just cooking this feels really healthy with a pot full of greens. There is actually no cream in this, milk is used to make it creamy. I just add a spoon of cream on top to garnish, which if one is counting calories you can leave out it tastes amazing still. This soup and a nice warm roll of bread, is a great winter lunch in my book.
500g (2 bunches) english spinach or thawed packet of frozen spinach
2 tbsp butter
1 onion sliced
2 tablespoons plain flour
2 1/2 cups chicken or veg stock
1 1/2 cups milk
1/4 tsp grated ground nutmeg
salt and pepper to taste
1. If using fresh spinach, wash and chop the spinach. Het butter in a large pan; add onion, cook until soft. Add spinach leaves and cook, stirring until leaves have wilted and are tender.
2. Add flour, stir over heat until vegetables are coated. Remove mixture from heat, stir in stock; return to heat. Stir over heat until mixture boils and thickens. Add milk, nutmeg, and salt and pepper. Cover, simmer for 15-20 minutes, or until spinach is soft.
3. Cool soup slightly; process in batches in food processor or blender until smooth. Return to pan and heat through. Serve with croutons, if desired.
Note: For a darker soup, replace 1 bunch of spinach with a bunch of silverbeet.