Description
This Healthy Spinach Soup is a creamy and flavorful blend of fresh spinach, aromatic garlic, and jalapeno with a smooth texture enhanced by cream cheese and parmesan. Perfect as a comforting appetizer or light meal, it balances nutrition and taste for a wholesome experience.
Ingredients
Scale
Vegetables
- 2 pounds Fresh Spinach Leaves
- 1/2 Onion, chopped
- 1 tablespoon Garlic, minced
- 1 Jalapeno, sliced
Dairy & Fats
- 3 tablespoons Butter
- 4 ounces Cream Cheese, at room temperature
- 1/3 cup Freshly grated Parmesan Cheese (plus extra for garnish)
Pantry
- 1.5 tablespoons Flour
- 2.5 to 3 cups Low Sodium Vegetable Stock, warm
- 1/2 teaspoon Salt (adjust to taste)
- 1/4 teaspoon Freshly grated Black Pepper (adjust to taste)
Instructions
- Sauté Aromatics: Melt 1 tablespoon of butter in a pot over medium heat. Add chopped onion and minced garlic, sautéing until softened and fragrant, about 3-5 minutes. Then add sliced jalapeno and all the fresh spinach leaves to the pot. Cook on low heat until all the spinach wilts and reduces to less than half its original volume, stirring occasionally.
- Blend Spinach Mixture: Allow the cooked spinach mixture to cool slightly. Transfer it to a blender jar along with cream cheese and 1 cup of the warm vegetable stock. Blend until smooth and creamy, ensuring no lumps remain.
- Create Roux: In the same pot, melt the remaining 2 tablespoons of butter over low heat. Add the flour and sauté for about one minute, stirring constantly to cook the flour without browning it, forming a light roux that will thicken the soup.
- Combine and Season: Slowly pour the pureed spinach mixture into the roux, stirring continuously to combine and form a smooth soup base. Gradually add the remaining 1.5 to 2 cups of warm vegetable stock, stirring until fully incorporated. Season with salt and freshly grated black pepper to taste. Stir in the freshly grated parmesan cheese until melted and evenly distributed.
- Serve: Ladle the soup into bowls and garnish with additional grated parmesan cheese. Serve warm to enjoy the rich, comforting flavors of the healthy spinach soup.
Notes
- Adjust the amount of jalapeno according to your preferred spice level.
- Use low sodium vegetable stock to control the saltiness of the soup.
- For a vegan version, substitute butter and cream cheese with plant-based alternatives and use nutritional yeast instead of parmesan.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- If the soup is too thick, add extra vegetable stock or water to reach desired consistency.
