← All recipes

🍽️ Creamy Herb Spinach Soup

250 kcal · 30 min · 4 servings

Ingredients

• 250 g spinach
• salt
• 150 g floury potatoes
• 1 clove of garlic
• 2 spring onions
• 2 tbsp butter
• 2 tbsp flour
• 1 l vegetable broth
• 2 handfuls herbs (e.g. chervil, parsley, chives)
• 150 ml whipping cream
• 1 tsp lemon juice
• pepper (from the mill)

Instructions

1. 1. Wash the spinach thoroughly and remove any tough stems.
2. 2. Boil water with some salt and add the spinach for a short time (this is called blanching).
3. 3. Remove the spinach immediately from the hot water and let it drain.
4. 4. Chop the drained spinach into coarse pieces.
5. 5. Peel the potatoes and the garlic.
6. 6. Cut the potatoes and garlic into small cubes.
7. 7. Wash the spring onions and slice them into thin rings.
8. 8. Heat butter in a pot.
9. 9. Sauté the spring onions and garlic briefly in the hot butter.
10. 10. Add the cubed potatoes to the pot.
11. 11. Stir the flour into the potatoes.
12. 12. Deglaze the mixture with the vegetable broth.
13. 13. Let the soup simmer on low heat for about 15 minutes.
14. 14. Stir occasionally while simmering.
15. 15. Rinse the fresh herbs briefly.
16. 16. Shake the herbs dry.
17. 17. Pluck the leaves from the stems.
18. 18. Chop the herbs coarsely.
19. 19. Set aside a small amount of the herbs to use for garnishing later.
20. 20. Add the remaining chopped spinach and herbs to the soup.
21. 21. Add the cream to the soup.
22. 22. Blend the soup smoothly with a mixer.
23. 23. Let the soup simmer a bit more if it is too thin for your liking.
24. 24. Add more broth if the soup is too thick for your liking.
25. 25. Season the soup with salt, lemon juice, and pepper to taste.
26. 26. Serve the soup onto the plates.
27. 27. Sprinkle the finished soup with the reserved herbs.
28. 28. Serve the soup hot.

Nutrition per serving

• kcal: 250
• Protein: 5 g · Fett/Fat: 19 g · Carbs: 15 g