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comfort essentials: awesome pureed spinach soup

(1 rating)
Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

This is another one of the soups I made for my friend who, after her surgery, was on a strict diet for 8 weeks. This one uses spinach and a few other bits-and-bobs to create a savory soup, that is good for you, and warms you up heart and soul. When the weather turns cold and the nights are long, I love putting a soup like this in a mug and sip it in front of a nice fire, while curled up with a good book. Total comfort. Simple ingredients and easy/peasy to make. So, you ready… Let’s get into the kitchen.

(1 rating)
yield 4 - 6
prep time 10 Min
cook time 40 Min
method Stove Top

Ingredients For comfort essentials: awesome pureed spinach soup

  • PLAN/PURCHASE
  • 2 Tbsp
    grapeseed oil, or other non-flavored variety
  • 1/2 md
    yellow onion, diced
  • 2 clove
    garlic, minced
  • 1 sm
    white potato, peeled, cubed
  • 1 tsp
    curry powder
  • 10 oz
    frozen spinach, or 16 ounces fresh
  • 2 c
    vegetable broth
  • 1 c
    coconut milk, unsweetened
  • 1 Tbsp
    lemon juice, freshly squeezed, or to taste
  • 1 tsp
    coconut sugar
  • 1 1/2 tsp
    salt, kosher variety, or to taste
  • white pepper, freshly ground, to taste

How To Make comfort essentials: awesome pureed spinach soup

  • 1
    PREP/PREPARE
  • 2
    What will you need? You can put this soup together in a single pan, so clean up is a breeze.
  • 3
    What to serve with it? You could make it a starter to a larger meal, or just serve a bowl of it with a small side salad, and some crusty bread. Soups like this I like pouring into a mug and sipping on a cold Winter’s eve.
  • 4
    How to store it? This soup will last for 3 – 5 days in the fridge, or several months if frozen. I usually put it into 8-ounce mason jars (single serving) and pop them into the freezer. Pull one out, defrost and heat up, and you have a yummy cup of soup.
  • 5
    Gather your ingredients (mise en place).
  • 6
    Add the oil to a saucepan over medium heat. Add the onion, and sauté until soft, about 5 minutes. Add the minced garlic, and the curry, and stir for an additional 2 minutes.
  • 7
    Add the spinach and diced potato.
  • 8
    Stir until the potato begins to soften, about 5 minutes.
  • 9
    Add one cup of the vegetable broth, and simmer for about 5 minutes.
  • 10
    Add the mixture to a blender, or a food processor fitted with an S-blade, and purée until smooth.
  • 11
    Return the purée to the saucepan, then add the coconut milk, and remaining vegetable broth.
  • 12
    Bring to the boil, and then lower to a simmer.
  • 13
    Simmer, uncovered, for 15 minutes.
  • 14
    Add the lemon juice, sugar, salt, and pepper.
  • 15
    PLATE/PRESENT
  • So yummy
    16
    Serve while nice and hot. Enjoy.
  • Stud Muffin
    17
    Keep the faith, and keep cooking.
  • Peace to all
    18
    Namasté
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