Spinach cream soup with cream

Ingredients:

• 2 tbsp butter or olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 300g fresh spinach, washed and roughly chopped
• 3 cups vegetable or chicken stock
• 1 cup heavy cream
• 1 medium potato, peeled and cubed (optional, for added thickness)
• 1/4 tsp ground nutmeg
• Salt and pepper, to taste
• Optional garnish: a swirl of cream, croutons, or grated Parmesan

Instructions:

1. Sauté the Aromatics:
   • In a large pot, heat the butter or olive oil over medium heat.
   • Add the chopped onion and garlic and sauté until softened and fragrant, about 3-4 minutes.
2. Cook the Spinach and Potato:
   • Add the chopped spinach and cubed potato (if using) to the pot.
   • Stir and cook until the spinach wilts, about 2-3 minutes.
3. Simmer the Soup:
   • Pour in the vegetable or chicken stock and bring to a boil.
   • Reduce the heat and let it simmer for 10-15 minutes, or until the potato is tender (if added).
4. Blend the Soup:
   • Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture to a blender and puree in batches.
5. Add Cream and Seasoning:
   • Return the blended soup to low heat and stir in the heavy cream.
   • Add nutmeg, and season with salt and pepper to taste. Heat gently without boiling.
6. Serve:
   • Ladle the soup into bowls and garnish with a swirl of cream, croutons, or grated Parmesan.

This spinach cream soup is rich, velvety, and packed with nutrients—perfect for a warming starter or light meal! 🥣🌿