Ingredients:

  • 1 tablespoon (15ml) olive oil
  • 1 medium yellow onion, chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 4 cups (950ml) vegetable broth (chicken broth can be substituted)
  • 10 ounces (283g) fresh spinach, washed thoroughly and roughly chopped
  • ½ cup (120ml) heavy cream (double cream for us Brits!)
  • ¼ teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste
  • Optional: Croutons, swirl of cream, or sprinkle of grated Parmesan cheese for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  2. Add the chopped spinach and vegetable broth to the pot. Bring to a simmer.
  3. Reduce heat to low and simmer for 15 minutes, or until the spinach is tender.
  4. Remove the pot from the heat. Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a regular blender, being extremely careful with the hot liquid! Vent the lid while blending.
  5. Stir in the heavy cream and nutmeg. Season with salt and pepper to taste.
  6. Return the soup to low heat and heat through gently. Do not boil.
  7. Ladle the soup into bowls and garnish with croutons, a swirl of cream, or grated Parmesan cheese, if desired.