I’ve been in a soup phase lately. Can you tell? When it comes to my wellness routine, I like switching things up to keep things exciting. Recently, I’ve started making soups to enjoy at dinner time. And honestly, this creamy spinach soup is at the top of my list of favorites. Right there with my lentil soup.
Ever since I was a kid, my dinners were smaller and simpler than my lunch. As a kid, I would typically have a simple sandwich and a glass of fresh made juice or milk. After becoming a nutritionist, or what the youngsters call “woke”, I’ve been making tweaks to improve the quality of my dinners.
Some of these tweaks included swapping my juice and milk for water. This is a great way to cut back on the amount of daily sugar. I also started adding veggies to my sandwiches for a nutrient boost. And when my body started reacting to wheat, I changed my bread to gluten-free. But I knew that I could still do better. Especially because gluten-free bread does not equal healthy.
I love soups because they are such a great way to enjoy a nutrient dense and light dish. It’s quite perfect for dinner to be honest. You can go to bed in a satisfied way with little to none risks of experiencing any gut or indigestion issues. So a win-win.
This creamy spinach soup has the added bonus of having tons of spinach. Why is that good for dinner? Well, spinach just so happens to be a great source of magnesium, a mineral that really helps the muscles of the body relax – getting you ready for a perfect night of sleep.
So let’s get ready to do some cooking, shall we? See in the kitchen!
Creamy Spinach Soup Recipe
Serves 3-4
Ingredients:
- 1/2 bag frozen spinach (about 8 oz).
- 2 cups broccoli florets
- 1/2 white onion (sliced)
- 5-6 baby potatoes (chopped)
- 1 leek stalk (chopped)
- 2-3 green onion stalks (chopped)
- 2 cups water
- 1 can coconut milk
- Spices: smoked paprika, nutmeg, garlic powder.
- Salt and black pepper to taste.
Instructions:
- In a medium pan over medium-high heat cook onions (with a little olive oil) for about 5 minutes. Add chopped leeks and cook for a couple of extra minutes.
- Next, add all the other ingredients except the coconut milk. Allow water to start boiling, lower heat to medium-low heat, cover pan with lid. Allow veggies to cook for about 15 minutes. Make sure that the potatoes are cooked properly.
- Remove pan from stove and blend soup using a hand blender.
- Lastly, add the coconut milk and take pan back to stove. Mix well until evenly combined and allow soup to boil. Try the soup and adjust seasoning to taste.
- Enjoy!
