Can’t get your kids to each spinach? Try this super easy, super delicious soup recipe that will become an instant family favorite. (And for those SUPER picky eaters, this soup can be blended silky smooth so that even the “die-hard anti-veggie eater” won’t see ANY spinach). 🙂 Try this healthy recipe and visit Healthy Hands Cooking to learn about our instructor opportunity and healthy cooking classes.
Cream of Spinach Soup
Makes: 4 servings
Time: 25 Minutes
- 6 Tablespoons Olive Oil, divided
- 1/2 Cup Chives, chopped, fresh
- 5 Ounces Package Baby Spinach, organic
- 1/3 Cup Whole Wheat Flour
- 2 Teaspoons Curry Powder
- 1 Cup Sour Cream or Plain Greek Yogurt
- 4 Cups Veggie Broth
- Salt and Pepper
In a medium soup pot, saute 3 tablespoons of oil with chives and spinach until spinach wilts. Remove mixture to a bowl.
Mix flour and curry powder together.
In the same pot, add 3 more tablespoons of olive oil. Add the flour mixture stirring to form a roux.
Carefully add the broth, a little at a time, and stir until mixture is smooth.
Using a ladle, scoop about 1/2 cup of the soup mixture out and mix with the sour cream or yogurt until smooth.
Add the spinach mixture back to the pot and blend again if you prefer a smooth soup.
Add the sour cream mixture at the very end and stir until well-blended. Add salt and pepper to taste.
Add extra water, as needed, for preferred soup consistency.
Heat soup thoroughly and serve with crunchy croutons on top.