Creamy Spinach Soup
4.1g
Net Carbs
7.3g
Protein
26.3g
Fat
2.8g
Fiber
292
Calories
Cooking tip: Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.
Ingredients:
- 2 tablespoons Unsalted Butter Stick
- 1 small Onion
- 1 teaspoon Minced Garlic
- 3 14.5 ounces cans Chicken Broth, Bouillon or Consomme
- 1/2 teaspoon Nutmeg (Ground)
- 2 cups Heavy Cream
- 2 10 oz packages Frozen Chopped Spinach
Directions:
- In a large stockpot, melt butter over medium heat. Add diced white onion and sauté until softened, about 4 minutes. Add minced garlic and sauté until aroma is released, about 30 seconds. Add spinach and broth and simmer 5 minutes, to allow flavors to blend.
- Purée soup using an immersion blender, or if using a regular blender puree in small batches with the lid slightly vented so the steam can escape and return to pot. Add cream and cook on low until heated through. Finish with nutmeg and season to taste with salt and pepper.
