This healthy soup is the best way to use up extra spinach. I even add arugula to mine if I have it. This soup is crave-able. It tastes buttery, but healthy, and warms up your soul.
I love cooking this soup on cold days when I don’t want a smoothie, but still need a power-packed-punch of vitamins, antioxidants and comfort. Spinach soup is so wonderful for that and can be made with ingredients you have on hand.
The Best Spinach Soup
This spinach soup is buttery, creamy, and best of all, healthy. It's also vegetarian! Adapted from Ree Drummond's Spinach Soup recipe.
Ingredients
- 10 ounces fresh spinach
- 1 cup arugula (optional) adds a peppery taste
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 2 tbsp olive oil
- 2 tbsp salted butter unsalted is fine, just add salt to taste
- 2 tbsp flour
- 1 cup milk 2% or whole
- 1 tsp salt more or less to taste
- 1 pinch fresh ground pepper
Instructions
- Add olive oil onions & optional arugula to a skillet. Cook onions until translucent and golden. Add in spinach and cook just until wilted.
- Add to a blender with 1/4 cup water and blend until smooth. set aside.
- In a soup pot, add butter and flour. Cook, stirring constantly for about two minutes. Add milk and whisk until smooth. Cook, stirring occasionally for 5 minutes.
- Stir in pureed spinach. Cook another 5 minutes and you're done! Enjoy!
[…] The Very Best Spinach Soup […]