Creamy Spinach 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
• 500g (1.1 lb) fresh spinach leaves 500g (1.1 lb) fresh spinach leaves
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper, to taste Salt and pepper, to taste
• Sour cream and fresh dill, for garnish Sour cream and fresh dill, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.
2. 2.
   Add the fresh spinach leaves to the pot and cook until wilted, stirring occasionally.
3. 3.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 10 minutes.
4. 4.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
5. 5.
   Return the soup to the pot and stir in the heavy cream. Heat the soup gently over low heat until warmed through.
6. 6.
   Stir in the lemon juice and season with salt and pepper to taste.
7. 7.
   Ladle the Creamy Spinach Soup into bowls and garnish with a dollop of sour cream and a sprinkle of fresh dill.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves before using them in the recipe to remove any dirt or grit.
• Lemon — To extract the maximum amount of juice from the lemon, roll it on a hard surface before cutting and squeezing.

Tips & Tricks

• For a lighter version, you can substitute half of the heavy cream with milk or use a lighter cream alternative.
• Add a pinch of nutmeg or ground cumin for an extra layer of flavor.
• Serve the soup with a slice of crusty bread or Finnish rye bread for a more substantial meal.
• If you prefer a chunkier texture, you can reserve a handful of cooked spinach leaves and stir them into the soup after blending.
• Leftover soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Creamy Spinach Soup as a starter for a Finnish-inspired meal or as a light lunch. Accompany it with a slice of crusty bread or Finnish rye bread for a satisfying meal.

Presentation advice

When serving the Creamy Spinach Soup, make sure to garnish each bowl with a dollop of sour cream and a sprinkle of fresh dill. This adds a pop of color and freshness to the vibrant green soup.