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Creamy Baby Spinach Soup with Nutmeg
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30 min
Knuspr-Küche
Diese samtige Baby-Spinat-Cremesuppe ist die perfekte Kombination aus Frische und Gemütlichkeit. In weniger als 30 Minuten zubereitet, überzeugt sie durch ihre leuchtend grüne Farbe und das feine Aroma von frisch geriebener Muskatnuss. Ein gesundes und leichtes Gericht, das sowohl als Vorspeise als auch als schnelles Abendessen begeistert.
Preparation method
Ingredients overview
- 1 yellow onion
- 1 tsp clarified butter (Ghee)
- 250 g baby spinach
- 2 predominantly waxy potatoes
- 1 l vegetable broth
- 2 garlic cloves
- 100 ml cooking cream
- 1 pinch ground nutmeg
- 1 pinch salt
- 1 pinch black pepper ground
Peel and finely chop the onion and garlic. Also peel the potatoes and cut them into small cubes. Wash the baby spinach thoroughly and pat dry.
Heat the clarified butter in a pot. Sauté the onion and garlic until translucent. Add the potato cubes and briefly fry them. Pour in the vegetable broth, lightly salt, and simmer over medium heat until the potatoes are soft (approx. 15 minutes).
Add the fresh baby spinach to the pot and let it wilt briefly. Transfer the soup to a blender or finely puree it directly in the pot with an immersion blender until a creamy consistency is achieved. Stir in the cream and season the soup with pepper and freshly grated nutmeg. Serve warm.
Chef's tip
For an extra refined touch, you can garnish the soup with some toasted pine nuts or croutons before serving.
Ingredients
Nutritional values
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