Spinach Cream Soup
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8 weeks ago
@Flora
Savor a bowl of hearty, flavorful vegetable soup where tender carrots, zucchini, potatoes, and spinach are simmered with a warming blend of smoked paprika and curry powder. The vegetables are pureed into a silky smooth base, then enriched with creamy coconut milk. Topped with crunchy croutons, a perfectly boiled egg, and crispy bacon chips, this soup delivers a satisfying mix of comforting warmth and delightful texture in every spoonful.
Information
Ingredients
- Spinach
1 kilogram
- Onion
1
- Potatoes (large)
4
- Carrots
2
- Zucchini
1
- Garlic Cloves
5
- Can of Coconut Milk
1
- Salt
- Black Pepper
- Smoked Paprika
- Curry Powder
- Egg
1
Instructions
Prepare and Cook Vegetables
Peel the onion and garlic cloves.
Wash the carrots, zucchini, and potatoes. Peel them if desired.
Cut the prepared onion, garlic, carrots, zucchini, and potatoes into large chunks.
Place the vegetable chunks into a pot.
Cover the vegetables with water and add a pinch of salt.
Bring the water to a boil, then reduce heat and simmer until all the vegetables are tender when pierced with a fork.
Add the Spinach
Once the root and chunky vegetables are tender, add the spinach to the pot.
Stir the spinach into the hot soup just until it wilts and softens slightly. Avoid boiling it for a long time to help retain its nutrients.
Season
Stir the following seasonings into the soup, adjusting the amounts to your taste:
Salt
Black pepper
Smoked paprika
Curry powder
Blend
Carefully puree the soup until smooth using either a standard blender (work in batches if necessary, being careful with hot liquids) or an immersion blender directly in the pot.
Let the blended soup cool down slightly for a few minutes.
Stir the coconut milk into the slightly cooled soup until well combined.
Serve
Ladle the warm soup into bowls.
Top with your choice of garnishes for extra flavor and texture, such as:
Croutons
A sliced or halved boiled egg
Crispy bacon chips
Enjoy your soup!