Description
A creamy and nutritious Healthy Spinach Soup made with fresh spinach, garlic, jalapeno for a mild kick, and enriched with cream cheese and parmesan. This comforting soup is easy to prepare, perfect for a light meal or starter, and uses low sodium vegetable stock to keep it heart-friendly.
Ingredients
Scale
Vegetables & Aromatics
- 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 more for garnish)
Others
- 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 Vegetables: Melt 1 tablespoon of butter in a pot. Add the chopped onion and minced garlic, sautéing until soft and fragrant. Then add the sliced jalapeno and all the fresh spinach leaves. Cook on low heat until the spinach wilts and reduces to less than half its original volume.
- Blend Spinach Mixture: Allow the cooked spinach mixture to cool slightly. Transfer it to a blender jar along with the cream cheese and 1 cup of warm vegetable stock. Blend until the mixture is completely smooth and creamy.
- Prepare Roux: In the same pot, melt the remaining 2 tablespoons of butter. Add the flour and sauté on low heat for about one minute to cook out the raw flour taste, forming a roux.
- Combine and Season: Gradually pour the pureed spinach mixture into the roux, stirring constantly to create a smooth soup base. Add the remaining warm vegetable stock as needed to achieve desired consistency. Season with salt and freshly ground black pepper. Stir in the grated parmesan cheese until melted and incorporated.
- Serve: Ladle the soup into bowls and garnish with extra parmesan cheese. Serve warm.
Notes
- Adjust the amount of jalapeno based on preferred spice level.
- Use low sodium vegetable stock to control saltiness.
- Ensure the cream cheese is at room temperature for easier blending.
- For a thinner soup, add more vegetable stock during the final step.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
