Creamy Spinach Soup

Name: Creamy Spinach Soup
Total time: 1500 s
Yield: 2 servings
Cuisine: American
Ingredients: 100 g spinach; 2 small potatoes; 1/2 onion; 1 1/2 cup milk or soymilk; 1 1/2 cup water; 1 cube instant soup stock; 1 pinch salt and pepper; 1 Tbsp olive oil

Fushicche @cook_2448266

Japan

Get strong with this spinach and milk soup! I also use komatsuna greens for this soup. Note: the soup is rather thick, but if you prefer a lighter taste, add more milk or soy milk - or water in step 3.

Fushicche @cook_2448266

Saved

Ingredients

25 mins

2 servings

100 gspinach
2small potatoes
1/2onion
1 1/2 cupmilk or soymilk
1 1/2 cupwater
1cube instant soup stock
1 pinchsalt and pepper
1 Tbspolive oil

Saved

Steps

25 mins

1

Slice the onion and chop the spinach into about 3 cm pieces. Then slice up the potatoes and put them into a bowl with water until needed.
2

Heat a pot with the olive oil. Fry the onion first and when soft, add other vegetables and fry on medium heat for about 5 minutes.
3

Add water and soup stock and cover with lid. Cook for about 10 minutes or until all vegetables are softened. Then turn off the heat and let cool before blending.
4

Pour all the soup into the blender and turn on for about 20 seconds. Make sure the soup is not hot to avoid getting burned.
5

Once blended, pour the soup back into the pot and turn to low heat. Add milk or soy milk while gently stirring to mix all together. Season with salt and pepper as/if required.