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Spinach Cream Soup

By chef Leonhard Wenzel

Creamy potato and spinach soup with croutons ? ? A mild and hearty soup ideal as a quick lunch or light dinner.

23 min
Medium

3 min prep · 20 min cook

Spinach Cream Soup
262 kcal · per serving
Protein 7g Carbs 28g Fat 12g
Ingredients

What you will need

6 items · serves 1
  • Fresh Spinach 0.5 pcs
  • Cooking cream 50 ml
  • Potatoes 50 g
  • Garlic 1 clove
  • Toast Bread 1 slice
  • Olive Oil 0.5 tbsp

Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.

Method

Steps to cook

9 steps · 20 min cook

  1. Prepare the ingredients. Prepare all the ingredients - we will start cooking with them in a moment ? ✨

  2. Prepare the potatoes. Peel the potatoes and cut them into smaller pieces.

  3. Saute the potatoes. In a heated pot with olive oil, saute the potatoes over medium heat for about 3-4 minutes, season with salt and pepper.

  4. Add the garlic. Add the pressed garlic and saute for about 1 more minute to release its aroma.

  5. Cook the potatoes. Pour in the water and cook over medium heat for about 12-15 minutes, until the potatoes are tender.

  6. Prepare the croutons. Cut the toast bread into small cubes.

  7. Toast the croutons. In a dry pan, toast the croutons over medium heat for about 3-4 minutes until golden and crispy.

  8. Finish the soup. Add the cream and spinach, stir, and cook for about 1-2 more minutes.

  9. Serve. Blend the soup until smooth and serve with the croutons ? ✨

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