Creamy Spinach Soup

Listen up. This is a totally delicious soup. It’s one of my most favorite soups I’ve ever made. I’d probably rank it #2 behind Taco Soup. The liquid green pictures do not not illustrate how amazing this soup really is. You’ll just have to trust me.

I found the recipe on The Pioneer Woman Cooks. Imagine that. I’ve made it twice and I love love love it. I think next time I’ll puree half the spinach and leave the other half wilted so that the soup will be a little more chunkier/thicker. The cayenne pepper in it really spices the flavor up, so if you’re not into that kind of thing, I would definitely leave it out. It’s not too overpowering, but I have the feeling that some people might not like it.

Reasons you should make this:

1. It is less than 300 calories per serving. 
2. It’s one of my favorite soups in the whole world.
3. It’s warm and delicious.
4. It’s freezing cold outside.
5. It’s a 30 minute meal and super easy to make.

Makes 8 servings.

Calories per serving: 230

Total prep and cook time: 30 minutes

Ingredients:

• 2 T olive oil
• 10 oz (weight) fresh spinach
• 4 T butter
• 2 garlic cloves, minced
• 1/2 whole medium onion (I used a yellow one)
• 1/4 c flour
• 5 c whole milk
• 2 tsp kosher salt (you can use regular salt if you don't have any kosher on hand)
• 1/2 tsp cayenne pepper (optional)
• 4 oz (weight) of cheese (I used Gruyere. I would also recommend Monterey Jack.)

Feel free to skip through the picture demonstration to get straight to the listed directions.

Start by heating the olive oil in a large skillet over medium heat. 

Add the fresh spinach and minced garlic to the skillet and stir for 2-3 minutes, or until wilted.

 *Quick spinach fact! Did you know that 4 1/2 cups of fresh spinach is only 25 calories?? That's insane!

Remove the spinach/garlic mixture from the skillet and place in a blender or food processor. Add 1/4 c hot water to the blender and pulse until pureed. Set pureed spinach mixture aside. 

And don’t say ew. It’s going to be good.

Add the butter and onion to a large pot. Cook over medium heat until the onions begin to soften. 

Sprinkle flour over the softened onions and cook for about 2 minutes, stirring constantly. If you don't stir constantly, you might burn the onions on the bottom of the pan. The mixture will begin to clump together at this point. Try to keep it separated so you won’t have flour/onion  chunks in your soup.

Add milk, salt, pepper, and cayenne (if you are using it) to the pot. 

Looks like I went a little overboard on the cayenne..

Stir to combine. Continue cooking over medium heat for 5 minutes, stirring constantly. 

Pour in pureed spinach and cook for another 3-5 minutes or until thickened.  Add more seasonings if you think it needs it. Then serve it in a bowl and sprinkle some cheese on top!

Directions: 

1. Heat olive oil in a skillet over medium heat. Add spinach and garlic. Stir constantly until wilted (2-3 minutes).
2. Place wilted spinach in blender. Add 1/4 c hot water. Pulse until pureed. Set aside.
3. Cook onion in butter in a large pot over medium heat until onions have softened. Sprinkle flour over onions. Stir constantly for 2 minutes.
4. Add milk, salt, pepper, and cayenne (if you are using it). Stir to combine. Cook 5 minutes.
5. Add pureed spinach. Stir to combine. Cook 3-5 minutes or until thickened. Serve in a bowl and sprinkle with cheese.

Suggestions:

• Serve with a slice of crusty bread.
• Try pureeing only half the spinach. Then add the 1/2 wilted and 1/2 pureed spinach to the pot when it’s time. This should add a little thickness and chunkiness to the soup.