Épingler A velvety, creamy spinach soup featuring tender greens, aromatic vegetables, and a touch of cream—perfect as a light starter or warming lunch. This simple yet elegant dish combines the earthy flavor of fresh spinach with the subtle sweetness of sautéed onions and garlic, balanced by a hint of nutmeg.
Épingler To make this soup, you will need a large saucepan, a sharp knife, a cutting board, a ladle, and either an immersion blender or a countertop blender for that signature smooth texture. This recipe yields 4 servings and contains approximately 185 calories per bowl.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium potato, peeled and diced
- 300 g (10 oz) fresh spinach, washed and roughly chopped
- 750 ml (3 cups) vegetable stock
- 120 ml (½ cup) heavy cream
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper
- Pinch of ground nutmeg (optional)
- Garnish: Extra cream or yogurt and freshly ground black pepper
Instructions
- Step 1
- In a large saucepan, melt the butter over medium heat. Add the onion and sauté for 3–4 minutes until soft and translucent.
- Step 2
- Add the garlic and cook for another minute, stirring frequently.
- Step 3
- Stir in the diced potato and cook for 2 minutes.
- Step 4
- Add the spinach and sauté until wilted, about 2–3 minutes.
- Step 5
- Pour in the vegetable stock, bring to a boil, then reduce the heat and simmer for 10–12 minutes, or until the potato is tender.
- Step 6
- Remove from heat. Using an immersion blender (or in batches with a countertop blender), purée the soup until smooth.
- Step 7
- Return the soup to the pot if necessary. Stir in the cream, salt, black pepper, and nutmeg. Heat gently for 2–3 minutes; do not boil.
- Step 8
- Taste and adjust seasoning as needed.
- Step 9
- Ladle into bowls and garnish with extra cream or yogurt and freshly ground black pepper, if desired.
Zusatztipps für die Zubereitung
This soup contains dairy from the butter and cream. Ensure your vegetable stock is certified gluten-free if you have a gluten intolerance. When blending hot liquids in a countertop blender, be sure to work in small batches and hold the lid down firmly with a towel to prevent splashes.
Varianten und Anpassungen
For a vegan version, simply swap the butter for olive oil and use coconut cream or your favorite plant-based cream alternative. The potato provides a natural thickness, so you can even reduce the cream for a lighter version.
Serviervorschläge
Serve this soup with a side of crusty bread or a sprinkle of toasted seeds for added texture. For a brighter flavor profile, add a small squeeze of fresh lemon juice just before serving.
Épingler Whether enjoyed as a light lunch or a sophisticated starter, this spinach soup is a reliable and delicious way to get your greens. Enjoy the smooth, velvety finish and the warming spices in every spoonful.
Questions fréquentes sur la recette
- → Comment conserver ce velouté aux épinards ?
Conservez-le au réfrigérateur dans un contenant hermétique jusqu'à 3 jours. Réchauffez doucement à feu doux sans porter à ébullition pour préserver la texture crémeuse.
- → Peut-on le congeler ?
Oui, congélez jusqu'à 3 mois dans des contenants adaptés. Ajoutez la crème après décongélation et réchauffement pour éviter la séparation.
- → Quels accompagnements servir avec ?
Du pain grillé croustillant, des croûtons à l'ail, ou des graines torréfiées apportent du contraste. Une touche de fromage râpé complète parfaitement.
- → Comment obtenir une texture plus onctueuse ?
Augmentez légèrement la quantité de pomme de terre ou mixez plus longtemps. Pour un résultat ultra-lisse, passez le velouté au tamis fin après le mixage.
- → Peut-on utiliser des épinards congelés ?
Absolument, utilisez 250 g d'épinards congelés. Ajoutez-les directement sans décongélation préalable, ils rendront un peu plus d'eau.