Creamy Spinach and Potato Soup

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 4 medium potatoes, peeled and diced 4 medium potatoes, peeled and diced
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 pound (450g) fresh spinach, washed and chopped 1 pound (450g) fresh spinach, washed and chopped
• 1/2 teaspoon nutmeg 1/2 teaspoon nutmeg
• Salt and pepper to taste Salt and pepper to taste
• Optional: sour cream or yogurt for garnish Optional: sour cream or yogurt for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 32g, 4g
• Protein: 6g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
2. 2.
   Add the diced potatoes to the pot and stir well to coat them with the onion and garlic mixture. Cook for a few minutes until the potatoes start to soften.
3. 3.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 15 minutes, or until the potatoes are tender.
4. 4.
   Add the chopped spinach to the pot and stir until it wilts down. Cook for an additional 5 minutes.
5. 5.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
6. 6.
   Season the soup with nutmeg, salt, and pepper to taste. Adjust the seasoning according to your preference.
7. 7.
   Serve the Creamy Spinach and Potato Soup hot, garnished with a dollop of sour cream or yogurt if desired.

Treat your ingredients with care...

• Spinach — Make sure to wash the spinach thoroughly to remove any dirt or grit. If using baby spinach, there is no need to chop it before adding it to the soup.

Tips & Tricks

• For a creamier texture, you can add a splash of heavy cream or coconut milk to the soup before serving.
• If you prefer a chunkier soup, you can reserve some of the cooked potatoes and spinach before blending and add them back into the soup after pureeing.
• Feel free to adjust the amount of nutmeg according to your taste preference. It adds a subtle warmth to the soup, but too much can overpower the other flavors.
• Serve the soup with a crusty bread or croutons for added texture and to make it a more substantial meal.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve the Creamy Spinach and Potato Soup as a comforting and nourishing main course. Pair it with a side of crusty bread or a fresh salad for a complete meal.

Presentation advice

Garnish the soup with a drizzle of olive oil and a sprinkle of freshly ground black pepper to enhance its visual appeal. Serve it in individual bowls or in a large soup tureen for a family-style presentation.