Creamy Spinach Soup
Recipe Type: Appetizer
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6
The Fat content is hopefully negated by the goodness of the greens. It yields about 6 servings. A winner soup for those who love spinach.
  • 1Family Sized Box of Organic Baby Spinach
  • 1Small fist ful (about 2 tbsp) pine Nuts
  • 1-2 Dry red chilies (cayenne) (not for the faint hearted)
  • 1 tsp of whole black peppers (this is a must ;)
  • 1 cup of heavy cream
  • 1cup of milk (if required)
  • 2 cloves of garlic
  • 2 tsp olive oil
  1. In a wide mouthed pan, heat the olive oil and temper the chilies, peppers and brown the garlic
  2. Add the spinach and swiftly toss it around
  3. Once the leaves have softened a bit, add the cream and the pine nuts and allow them to boil together - this should take 3-5 minutes
  4. Add some milk if you want more volume
  5. Salt to liking
  6. Cool it before you grind.
  7. Refrigerate if you like cold soups.
  8. Pour back in the pan and allow it to heat up again, if you like it hot - like we do chez moi.
  9. This can be served with warm bread or crackers
A whole box of spinach is a lot volume-wise. So stir in handfuls at a time so as not not get overwhelmed.
Recipe by Honest Cooking by Mercato Fabbrica at