CREAMED SPINACH SOUP IS A HEALTHY AND DELICIOUS OPTION FOR A QUICK LUNCH OR DINNER

Creamed spinach soup is a healthy and delicious option for a quick lunch or dinner. It is easy to make and can be customized to include your favorite ingredients.

This soup is high in nutrients, including potassium, vitamin A, and vitamin C. The creamy texture makes it satisfying and comforting, while the spinach provides a dose of antioxidants.

You can make creamed spinach soup with fresh or frozen spinach. If you use frozen spinach, thaw it before adding it to the soup. You can also add other vegetables, such as carrots or celery, for extra flavor and nutrients.

This soup is perfect for a busy weeknight dinner. It takes just 30 minutes to cook and can be served with a simple side salad or some crusty bread.

CREAMY SPINACH SOUP IS FILLING AND NUTRITIOUS

This delicious and easy soup is perfect for a quick meal. It can be made ahead of time and reheated when needed. The creaminess of the soup comes from the blended spinach, making it a great way to get your veggies in.

Ingredients: 1 tablespoon olive oil 1 medium onion, diced 3 cloves garlic, minced 6 cups chicken or vegetable stock 2 bunches fresh spinach, about 10 ounces total, tough stems removed 1/4 cup heavy cream Salt and pepper to taste

Instructions: 1. In a large pot or Dutch oven, heat the oil over medium heat until hot. Add the onion and garlic and cook until soft, about 5 minutes. 2. Add the stock and bring to a boil. Reduce the heat to low and simmer for 10 minutes. 3. Add the spinach and cook for 2 minutes, or until wilted. Remove from heat and let cool slightly. 4. Carefully ladle the soup into a blender (making sure to leave plenty of room for expansion) and blend until smooth. Return to pot. Season with salt and pepper to taste. Stir in the cream just before serving. Enjoy!

CREAM OF SPINACH SOUP MAKES A GREAT LUNCH FOR KIDS

This spinach soup is creamy, delicious, and perfect for a quick lunch. Kids will love the bright green color and the creamy texture.

Ingredients: 1 tablespoon olive oil 1 large onion, chopped 2 cloves garlic, minced 8 cups chicken or vegetable stock 2 bunches of spinach, washed and chopped 1/2 cup sour cream salt and pepper to taste Instructions: 1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and cook until softened. 2. Add the stock and bring to a boil. Add the spinach and cook until wilted. 3. Remove from heat and let cool slightly. Puree with an immersion blender or in batches in a regular blender. Return to pot if necessary. 4. Season with salt and pepper to taste. Serve with a dollop of sour cream on top.

CREAMY SPINACH SOUP IS PERFECT FOR COLD WINTER DAYS

The exciting thing about this recipe is that it can be made with either fresh or frozen spinach. In the winter, when spinach is not in season, I use frozen spinach. Just make sure you don't add too much water because the soup will become too thin.

Ingredients:

1 tablespoon olive oil 1 medium onion, diced 3 cloves garlic, minced 8 cups chicken or vegetable stock 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry 1 cup half and half or light cream Salt and freshly ground black pepper to taste 4 tablespoons grated Parmesan cheese Instructions: 1. Heat olive oil in a large pot over medium heat. Add onions and garlic, and cook until softened, about 5 minutes. 2. Add stock and bring to a boil. Add spinach and cook until wilted, about 2 minutes. 3. Reduce heat to low and add half and half or light cream. Season with salt and pepper to taste. 4. Serve soup with Parmesan cheese sprinkled on top.

CREAMY SPINACH SOUP IS A GREAT WAY TO USE LEFTOVER SPINACH

If you have some leftover spinach, don't throw it away! You can easily turn it into a delicious creamy spinach soup. Here's how:

Ingredients: 1 onion, chopped 3 cloves garlic, minced 4 cups vegetable broth 1 cup milk 2 cups chopped spinach salt and pepper, to taste Instructions: 1. In a large pot, sauté onion and garlic in a bit of oil until softened. 2. Add vegetable broth and milk and bring to a boil. 3. Add chopped spinach and cook until wilted. Season with salt and pepper to taste. Serve hot with some crusty bread for dipping. Enjoy!