Hello, everyone! As the weather got chilly enough to start the heating season, it's a good idea to warm ourselves up with some good food - ideally with a light and comforting soup that will brighten up your day!
And I'm here today with my variation of a recipe for creamy spinach soup, which is full of vibrant colors & delicious flavours!
Spinach soup is one that I've known from our school canteen, as neither mum nor grandma cooked it at home. Which is a shame, because: a) I've always liked it, and b) it's super simple and quick! Yes, it only takes 20 minutes to make!
Spinach, of course, is the main ingredient in this recipe. This humble vegetable is rich on nutrients and antioxidants, and is also easy to cook.
Right now, its harvest period is coming to an end, but some shops continue selling spinach all year round.
Also, you can use frozen spinach leaves instead of fresh ones!
The great thing about frozen spinach is that it's easier to store as it takes up less space than fresh spinach, and it's also more convenient.
Just be mindful of this when buying it in a shop: You want frozen spinach leaves, not puree. With a puree, the soup's texture and overall look will be different.
In my opinion, a beaten egg is a fantastic addition to this soup, it makes it thicker, brings in more texture, and also some extra protein.
A good stock will give the soup more flavour. I usually use beef or chicken one, but vegetable stock will do the job too, and is perfectly fine if you're vegetarian!
Don't worry if you don't have a stick blender - you can roughly chop the fresh spinach leaves with a knife before cooking, the result will be similar! Please don't try to cut anything frozen with a knife, it is dangerous.
Finally, this soup will keep for up to two days in the fridge. Always add bread and croutons just before serving. This soup is not suitable for freezing.
Creamy spinach soup with egg
- 500 g fresh spinach leaves, washed (or 400g frozen spinach leaves)
- 30 g unsalted butter
- 1 onion chopped
- 2 cloves garlic chopped
- 550 ml stock
- 1 cup single cream or creme fraiche preferably low-fat
- 1 free-range egg beaten
- salt, black pepper to taste
- pinch ground nutmeg
- slice of bread or croutons (recipe below)
- Melt the butter in a large stock pot on medium heat.
- Add the onion and garlic and fry for 3-4 minutes or until the onion is soft and glossy and the garlic is slightly browned.
- Add the spinach leaves and rocket, cover with a lid and cook for about 3mins until the spinach is softened (wilted).
- Add stock and cream, turn up the heat and bring to boil. Lower the heat to medium and cook for 5mins. Season with nutmeg and black pepper, eventually salt. Always taste before adding salt, as stock cubes can be salty sometimes.
- Take of the hob, place the pot on a heat-proof surface, and go over the soup with a stick blender. Just a few times (4-5) will do, so that it breaks up the spinach leaves a little – and thickens the soup.
- Place back on hob and bring to boil. Stir in the beaten egg using a fork. Cook for 4 mins and serve with a slice of bread or with crispy croutons. Enjoy!
Make your own croutons
- Cut a slice of bread (per serving) into small dices, about 1cm. Add 2tbsp olive oil into a frying pan, set on medium-high heat.
- When the oil is hot, add the cut bread (in a single layer), fry for 1-2 minutes from each side or until golden and crispy on the outside.
- Take of the heat and serve immediately or leave to cool down and store in an air-tight container for up to 2 days.
- Make this in a few batches if making more than 2 portions, add more olive oil if needed.