Thursday, March 8, 2018
How do you like your spinach soup; creamy, chunky or loaded?
I prefer mine chunky, because it reminds me of the creamed spinach I had at my grandmother’s house every Sunday when I was growing up. Don’t get me wrong I like the creamy spinach soup too with its swirl of heavy cream or Greek yogurt. Then load it with chia seeds, broccoli florets or pine nuts on top. Sounds healthy, huh?
This soup is quick and easy. It should take around 20 minutes total prep and cooking time. You’ll need a large pot or Dutch Oven to make this soup. Serves 6-8
6 cups chicken stock
1 1/2 lbs of spinach (1 lb of fresh spinach equals 1 cup of cooked), roughly chopped
8 oz peeled pearl onions
5 cloves garlic, minced
2 tablespoons, dried Italian seasoning
1 tablespoon dried basil, crushed
2 teaspoons dried rosemary, crushed
2 teaspoons ground ginger
2 teaspoons ground cumin
2 teaspoons chili flakes
2 teaspoons sea salt
8 oz cream cheese, cut into small pieces
In a large pot or Dutch Oven add the chicken stock and let simmer over med/high heat. Add the chopped spinach, pearl onions, garlic, all seasonings and the sea salt. Cook 5 minutes. Add in the pieces of cream cheese, stir to combine. Cook until cheese has melted. Serve. Yum Yum!