Description

This Gluten-Free Spinach Soup captures simplicity with profound flavors, featuring fresh spinach paired with garlic and a hint of nutmeg, perfect as an appetizer or main course.

Ingredients

Scale

1 pound Fresh Baby Spinach
1 medium Yellow Onio
3 large Garlic Cloves
1 large Yukon Gold Potato
4 cups Vegetable Broth
2 tablespoons Olive Oil
1/4 teaspoon Ground Nutmeg
1/2 cup Coconut Milk or Heavy Cream
Sea Salt and Black Pepper to taste
1 tablespoon Lemon Juice

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Instructions

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about five minutes until soft
Stir in the minced garlic and diced potato. Cook for another 2-3 minutes until garlic is fragrant
Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10-12 minutes until potatoes are fork-tender
Add spinach in batches, stirring until wilted to a bright gree
Remove from heat, then blend until smooth using an immersion blender or in batches with a stand blender
Stir in coconut milk or heavy cream and nutmeg. Warm through for a minute
Season with salt, pepper, and lemon juice. Adjust seasonings as desired
Serve immediately in bowls with toppings of choice

Notes

Can use frozen spinach, just ensure it's thawed and excess water is squeezed out.

For a thicker soup, reduce broth or add half an avocado while blending.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dinner
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 210 kcal
Sugar: 3g
Sodium: 580mg
Fat: 14g
Saturated Fat: 9g
Unsaturated Fat: unknown
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 5g
Cholesterol: 15mg