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Cream of Spinach Soup

1 small onion, chopped

2 potatoes, diced

3 c. water or vegetable stock

1 lb. fresh spinach

1/8 t. nutmeg

1/4 t. black pepper

1/4 t. salt

1/2 T. olive oil, optional

1  Scrub potatoes, but don't peel. Wash spinach.

2  In a soup kettle, simmer onion and potatoes in water or vegetable stock until tender, about 10 minutes. Add spinach and cook until spinach wilts and is soft, about 2-3 minutes.

3  Using the stell blade of a food processor or a blender, blend until coursely ground but not pureed.

4  Put back in soup kettle together with spices. Adjust seasoning to taste. Add the olive oil for a richer soup.

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