Creamy Spinach & Almond Soup
Spinach and almond soup blends ground almonds into the greens, which thickens it without cream.
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2 hr 30 mintotal
30 min hands-on2 hr hands-off
Prep 15 min · Cook 15 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Includes soaking time.
Method
Boil the measured water in a pot. Add the washed spinach leaves and blanch them for 2 minutes. Drain and rinse under cold water immediately to retain the bright green color.
2 min
In a blender, combine the blanched spinach, peeled almonds, and a little milk. Blend into a very smooth, green paste.
Heat the butter in a soup pot on medium heat. Add the chopped garlic and sauté until fragrant (do not brown).
Add the chopped onions and cook until translucent.
Pour the spinach-almond puree into the pot. Stir well.
Add the remaining milk and water (or stock) to reach your desired consistency.
Season with the salt, black pepper, and a tiny pinch of nutmeg. Bring to a gentle simmer for 3-4 minutes.
3–4 min
Turn off the heat. Serve hot, garnished with a few slivered almonds.
How to tell it's done
A vibrant, emerald-green soup that is silky smooth, nutty, and mildly sweet.
Nutrition
Per serving, from 2 servings.
Estimate: GoodEvery ingredient was matched to a nutrition source and weighed.
124kcal
Where the calories come from
- Protein5.8 g17%
- Carbohydrate10.6 g32%
- Fat7.5 g51%
- Sugars
- 4.8 g
- Saturated fat
- 3.2 g
- Fibre
- 3.1 g
- Sodium
- 702 mg
- Potassium
- 642 mg
- Calcium
- 190 mg
- Iron
- 2.6 mg
Estimated from the ingredient list using reviewed food-composition sources, including USDA FoodData Central. Not a laboratory analysis.
Getting it right
Tip
Nutmeg (jaiphal) is a classic pairing with creamy spinach dishes, but it is very strong. Use only a tiny pinch to elevate the flavor.
What to serve it with
Serve with toasted garlic croutons for a delightful crunch.
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