Delicious Creamed Spinach Soup Recipe

This creamed spinach soup recipe is one of my family's favorites. It is quick and easy to make, and it always goes over well with both kids and adults.

Ingredients: 1 tablespoon olive oil 1 small onion, chopped 3 cloves garlic, minced 4 cups chicken or vegetable stock 2 bunches of spinach, washed and chopped 1 cup milk Salt and pepper to taste

Instructions: 1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. 2. Add the stock and bring to a boil. Add the spinach and cook until wilted, about 2 minutes. 3. Add the milk and season with salt and pepper to taste. Serve hot.

Creamed Spinach Soup - a great way to get your daily greens!

Ingredients: 1 tbsp butter 1 onion, chopped 3 cloves garlic, minced 3 cups chicken broth 2 cups fresh spinach, tough stems removed, chopped 1 cup half and half salt and pepper, to taste Instructions: 1. In a large pot, melt butter over medium heat. Add onion and garlic, cooking until softened. 2. Pour in chicken broth and bring to a boil. Add spinach and stir until wilted. 3. Reduce heat and add half and half. Season with salt and pepper to taste. Serve hot.

Creamy and Delicious Spinach Soup

This spinach soup recipe is easy to make and unbelievably delicious. The key to this soup's creaminess is blending a portion of the soup with an immersion blender after cooking.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 bunches spinach, washed and chopped
• 6 cups vegetable broth
• 1 cup milk
• ½ cup sour cream
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the spinach and cook until wilted, about 3 minutes. Pour in the vegetable broth and bring to a boil. Reduce heat to low and simmer for 10 minutes.3. Puree a portion of the soup with an immersion blender until creamy. Stir in the milk and sour cream and season with salt and pepper, to taste. Serve warm topped with grilled cheese croutons (see instructions below).4. To make grilled cheese croutons: Preheat oven to 350 degrees F. Slice 8 pieces of bread into thin square shapes. Spread each slice with butter or margarine then top each one with a slice of cheese. Place on baking sheet and bake for 10-15 minutes or until bread is toasted and cheese is melted

Best Ever Creamed Spinach Soup

Ingredients:

1 tablespoon olive oil 7 cloves garlic, thinly sliced 1 large onion, diced 2 carrots, peeled and diced 1 small russet potato, diced 8 cups vegetable broth or water 1 (14-ounce) can coconut milk 2 tablespoons nutritional yeast flakes 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon dried basil leaves ½ teaspoon ground black pepper 4 cups fresh spinach leaves, chopped

Instructions: Heat the oil in a large stockpot over medium heat. Add the garlic, onion, carrots, and potato. Cook until the vegetables are soft, about 5 minutes. Add the broth or water and bring to a boil. Reduce the heat to low and simmer for 15 minutes. Stir in the coconut milk, nutritional yeast flakes, onion powder, garlic powder, basil leaves, and black pepper. Increase the heat to medium-high and bring to a boil. Add the spinach leaves and cook until wilted, about 2 minutes. Serve hot.

Best Ever Creamed Spinach Soup is not only healthy but delicious! You will love this creamy soup with veggies and hints of spices!

Simple and Delicious Creamed Spinach Soup

This easy, creamy spinach soup recipe is perfect for chilly winter days. It's simple to make and tastes delicious!

Ingredients: 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 6 cups chicken or vegetable stock 2 bunches spinach, trimmed and chopped ¾ cup heavy cream salt and pepper, to taste

Instructions: 1. Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. 2. Add the stock and bring to a boil. Add the spinach and cook until wilted, about 2 minutes. 3. Puree the soup using an immersion blender or a regular blender (be careful when blending hot liquids). Return the soup to the pot and stir in the cream. Season with salt and pepper to taste. Serve hot.