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🍽️ Spinach Cream Soup

233 kcal · 30 min · 4 servings

Ingredients

• 200 g spinach leaves
• 1 tbsp lemon juice
• salt
• pepper
• 1 large starchy potato
• 1 onion
• 2 garlic cloves
• 1 tbsp butter
• 0.5 l vegetable broth (from a jar)
• 100 g crab meat
• 2 tbsp crème fraîche

Instructions

1. 1. Thoroughly clean the spinach under running water, remove the stems, and roughly chop the leaves. Set aside a few leaves for garnish.
2. 2. Wash, peel, and dice the potato into small cubes. Place these in a pot with 1/8l vegetable broth and simmer gently.
3. 3. Peel the onion and garlic and slice them finely. Heat the butter in a large pot and sauté the onion and garlic until softened.
4. 4. Add the chopped spinach and let it wilt. Pour in the remaining broth, stir in the potatoes, and continue cooking everything together.
5. 5. Puree the soup finely with an immersion blender and season with lemon juice, salt, and pepper. Then stir in the crème fraîche.
6. 6. Rinse the crab meat cold, pat dry, and warm it in the hot soup. Garnish with the remaining spinach leaves.

Nutrition per serving

• kcal: 233
• Protein: 15 g · Fett/Fat: 13 g · Carbs: 13 g