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Creamy Garlic Spinach Soup

Elina James
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soups
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 2 tablespoons olive oil or butter
  • 1 medium onion, chopped
  • 3–4 cloves garlic, minced
  • 5 cups fresh spinach leaves, washed and chopped
  • 3 cups vegetable or chicken broth
  • 1 cup milk or cream (for a lighter version, use unsweetened almond or oat milk)
  • Salt and freshly ground black pepper, to taste
  • Pinch of nutmeg (optional, for warmth)
  • 2 tablespoons grated Parmesan cheese (optional, for garnish)

Instructions
 

  • Step 1: Sauté Onions : In a large pot, heat olive oil or butter over medium heat. Add chopped onions and cook until translucent, about 5 minutes.
  • Step 2: Add Garlic : Add minced garlic to the onions and sauté for 1–2 minutes until fragrant, being careful not to burn the garlic.
  • Step 3: Cook Spinach : Add the chopped spinach to the pot. Cook for 2–3 minutes until wilted, stirring occasionally.
  • Step 4: Add Broth and Simmer : Pour in the vegetable or chicken broth and bring the mixture to a gentle simmer for 5–7 minutes to allow flavors to combine.
  • Step 5: Blend the Soup : Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, blend in batches in a standard blender.
  • Step 6: Add Cream and Season : Stir in milk or cream and gently heat without boiling. Season with salt, pepper, and a pinch of nutmeg if desired.
  • Step 7: Serve : Ladle soup into bowls and garnish with grated Parmesan cheese or a drizzle of olive oil. Serve warm.