A couple of weeks ago my farmer delivered our last share of the summer season. In it was a big bag of spinach, and as soon as I saw it, I knew immediately what I wanted to make—Spinach Soup.
Although we haven’t had a hard freeze in Minneapolis yet, we’ve had plenty of cool fall nights. And there’s nothing like a bowl of Cream of Spinach Soup to warm you up and get some delicious greens in you! Can you say, “Bonus”!
Made with spinach, onions, and garlic in the base, this soup is super flavorful. And as I shared in the notes, you can make this recipe as creamy or brothy as you’d like. The soup pictured above uses a 4 to 1 milk to broth ratio, but you can totally adjust the proportions to get exactly the taste you enjoy—a creamier or brothier version of Cream of Spinach Soup!
And what about the kids? Will they like this soup? That answer depends a lot on your children. Honestly, as a teenager I’m pretty sure I would have turned my nose up to a bowl of cream of spinach soup. But please, keep on exposing your kids to all different foods and encourage them to have a taste. It worked for me. You see, this recipe is inspired by one my dad used to love at a restaurant called Galt’s in Banner Elk, North Carolina. My father would rave about this soup, and he encouraged me to try it. One day I finally did, and you know what? I’ve loved a great Cream of Spinach soup ever since. Thanks, Dad for always encouraging me to try new foods. 🙂
So go get some fresh spinach and make up a batch of this delicious soup. It’s sure to please you, and hopefully inspire your kids!
- 8-10 cups spinach leaves, washed
- 2 cups sliced or diced onions
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup broth (vegetable or chicken) (see notes for a more brothy version)
- 4 cups milk or half & half (almond or soy milk work as well)
- 2 tablespoons whole wheat pastry flour (see notes for gluten free version)
- Salt and pepper to taste
- 1 cup grated white cheddar cheese
- Add olive oil to 6-quart saucepan and warm over medium-high heat.
- Add onions. Stir until the onions start to soften and become translucent (about 3-4 minutes). Add in garlic and stir until fragrant (about 1 minute).
- Add spinach leaves and ¼ cup of broth. Mix together the greens and onions then cover for 3-4 minutes. Cook until the spinach is wilted but still bright green.
- While the spinach is wilting, mix together the remaining broth, milk, and 2 tablespoons of whole wheat pastry flour.
- When the spinach is ready, add the broth/milk/flour mixture to the spinach.
- Reduce heat to medium or medium low. Stir occasionally until the soup is warm and has thickened. Don't bring to a boil.
- Add optional cheese if desired and season to taste with salt and pepper.
You can make this soup creamier or brothier—it's up to you! For a very brothy version, flip the amounts of milk and broth—4 cups broth and 1 cup milk—or try someplace in between. It's all good! =)
If you prefer a gluten free soup, substitute 2 tablespoons arrowroot powder for whole wheat pastry flour.
Kitchen Tips and Resources:
- A great garlic press makes child’s play of mincing garlic. I love this top-rated one but there are lots of great alternatives out there at all sorts of kitchen, department, and discount stores.
- A salad spinner is perfect for getting all types of greens clean and dry. I use mine all the time, especially with greens from my farmer or the farmers market. If you don’t have one, check out this top-rated one from OXO. It works well, and it’s super easy to clean!