Spinach Cream Soup

45 min·66 Views
Spinach Cream Soup

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.

Allergens
Vegetarian
Pescatarian
Halal
Lactose-Free
Gluten-Free
1,642kcal

6 Portions · 1,965 g

Protein
52 g
Carbohydrates
112 g
Fat
97 g
Fiber
56 g
  • German Food Composition Database (BLS) – the German national nutrient database.
  • Swiss Food Composition Database – for ingredients the BLS does not cover.
  • AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

6

g
  • Spinach1 kilogram
  • Onion1
  • Potatoes (large)4
  • Carrots2
  • Zucchini1
  • Garlic Cloves5
  • Can of Coconut Milk1
  • Salt
  • Black Pepper
  • Smoked Paprika
  • Curry Powder
  • Egg1

Prepare and Cook Vegetables

  1. 1

    Peel the onion and garlic cloves.

  2. 2

    Wash the carrots, zucchini, and potatoes. Peel them if desired.

  3. 3

    Cut the prepared onion, garlic, carrots, zucchini, and potatoes into large chunks.

  4. 4

    Place the vegetable chunks into a pot.

  5. 5

    Cover the vegetables with water and add a pinch of salt.

  6. 6

    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

  1. 7

    Once the root and chunky vegetables are tender, add the spinach to the pot.

  2. 8

    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.

Blend

  1. 9

    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.

  2. 10

    Let the blended soup cool down slightly for a few minutes.

  3. 11

    Stir the coconut milk into the slightly cooled soup until well combined.

Serve

  1. 12

    Ladle the warm soup into bowls.

Croutons

  1. 13

    A sliced or halved boiled egg

Crispy bacon chips

  1. 14

    Enjoy your soup!

Recommended recipes

Can't Decide What to Cook?

Swipe, Match, Cook. The Rocely MealMatcher helps groups settle food debates instantly.