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!