Cream of Spinach Soup

Servings: 2
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There is nothing more nourishing than a hot bowl of Cream of Spinach Soup. Loaded with iron, fiber, and nutrients, this delicious soup is just as easy to make at home.

Ingredients

  • 250 gms spinach leaves
  • 2 tbsp olive oil
  • 1 bay leaf
  • 2" piece of cinnamon
  • 1 tbsp garlic chopped
  • 1 medium onion chopped
  • 2 cups vegetable stock
  • 1/2 tsp black pepper powder
  • 2 tbsp cornflour
  • 1/2 cup cream
  • Salt to taste

Instructions

  • To begin, clean and wash spinach leaves. Boil water in a pan. Blanch the spinach until it changes color. Remove it to a bowl with ice-cold water so that it retains its color.
  • Squeeze out the water from the spinach. Keep aside.
  • Heat olive oil in a pan. Add in the bay leaf and cinnamon.
  • Add chopped garlic and saute for a minute.
  • Next, add in chopped onions and saute until translucent. Do not brown.
  • Remove from heat and let it cool. Remove the bay leaf and the cinnamon stick. Add the blanched spinach and blend into a smooth paste.
  • Heat the pan again and pour in the puree. Add in the vegetable stock.
  • Add in black pepper powder. Bring to a simmer. Add in a slurry of 1 tbsp cornflour mixed in 1 tbsp water.
  • Once it begins to thicken, add in the cream. Keep it on simmer, do not boil the soup or it might curdle.
  • Check the salt and add more if required.
  • The Cream of Spinach Soup is ready to serve. Garnish with a swirl of cream and serve hot.

Video

Notes

  1. If you don’t have vegetable stock readily available, dissolve two cubes of Maggi Super Seasoning in 2 cups of water.


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This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with VoxBox and Journey Matters.


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There is nothing more nourishing than a hot bowl of Cream of Spinach Soup. Loaded with iron, fiber, and nutrients, this delicious soup is just as easy to make at home.