Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, diced
- 3 celery stalks, chopped
- 2 cups fresh spinach, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, carrots, and celery; sauté until vegetables are softened.
- Add vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Add chopped spinach and cook until wilted.
- Use an immersion blender or transfer to a blender to puree the soup until smooth.
- Stir in heavy cream, season with salt and pepper, and heat through.
- Serve hot, garnished with fresh parsley.
Notes
- You can substitute heavy cream with coconut milk for a vegan version.
- For a thicker soup, add a potato during cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Sauté, simmer, blend
- Cuisine: Comfort Food
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (250 ml)
- Calories: 210 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 35mg