Creamed spinach soup - a delicious, healthy way to warm up this winter!

Winter is a great time of year to cozy up with a warm bowl of soup. This creamed spinach soup is healthy, delicious, and easy to make.

Ingredients:

1 tbsp. olive oil 1 onion, diced 2 cloves garlic, minced 2 cups vegetable broth 1 (15 oz) can white beans, drained and rinsed 1 (14.5 oz) can diced tomatoes 1 (6 oz) bag baby spinach 1/4 cup heavy cream Salt and pepper, to taste

Instructions: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes. Add the vegetable broth, white beans, tomatoes, and baby spinach. Bring to a boil, then reduce the heat to low and simmer for 10 minutes. Stir in the heavy cream and season with salt and pepper, to taste. Serve hot.

Try this easy creamy spinach soup recipe - perfect for a quick dinner!

Ingredients: 1 tablespoon extra-virgin olive oil 1 yellow onion, diced 3 cloves garlic, minced 8 cups vegetable broth 1 (15-ounce) can cannellini beans, rinsed and drained 3 cups baby spinach 1 teaspoon freshly squeezed lemon juice Kosher salt and freshly ground black pepper, to taste 1/2 cup crème fraiche or sour cream 1/4 cup chopped fresh parsley leaves Directions: 1. Heat olive oil in a large stockpot over medium heat. Add onion and garlic, and cook until softened, about 3-5 minutes. 2. Add vegetable broth and beans; bring to a boil. 3.Reduce heat to low; simmer for 10 minutes. 4. Stir in spinach and lemon juice until the spinach has wilted down. Season with salt and pepper, to taste. 5. ladle soup into bowls; top with crème fraiche or sour cream, parsley leaves, and serve immediately. Enjoy!

This cream of spinach soup is perfect for a chilly fall evening!

Ingredients:

● 2 tablespoons olive oil ● 1 large onion, chopped ● 3 cloves garlic, minced ● 1 teaspoon dried oregano ● 1/2 teaspoon salt ● 1/4 teaspoon black pepper ● 6 cups chicken broth or vegetable broth ● 2 bunches of spinach, tough stems removed, leaves chopped ● 1 cup half and half or light cream ● Grated Parmesan cheese for serving Directions:

1. In a large pot or Dutch oven, heat the oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, oregano, salt, and pepper and cook for 1 minute longer.    2. Add the broth and bring to a simmer. Add the spinach and cook until wilted, about 2 minutes. Stir in the half and half and Parmesan cheese and serve hot.  

A decadent and delicious spinach cream soup that's perfect for winter!

This decadent and delicious spinach cream soup is perfect for winter! The creamy soup is hearty and warming, and the delicious spinach flavor makes it a perfect choice for a cold day. Best of all, this soup is simple to make and can be tailored to your own preferences.

Ingredients:

1 tablespoon olive oil 1 large onion, chopped 2 cloves garlic, minced 4 cups chicken or vegetable stock 1/2 cup heavy cream 1/4 teaspoon nutmeg salt and pepper, to taste 3 cups baby spinach leaves Fresh parsley leaves, for garnish (optional)

Instructions: 1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. 2. Add the stock and bring to a boil. Reduce the heat to low and simmer for 10 minutes. 3. Stir in the cream and nutmeg and season with salt and pepper, to taste. 4. Add the spinach leaves and cook until wilted, about 2 minutes. 5. Serve warm, ladled into bowls, with a sprinkle of fresh parsley leaves, if desired. Enjoy!

Creamy and comforting, this spinach soup is the perfect meal for a cold day!

Ingredients:

-1 tablespoon olive oil -1 yellow onion, chopped -3 cloves garlic, minced -8 cups vegetable broth -2 bunches of spinach, washed and chopped -1/2 cup plain yogurt -1/2 lemon, juiced -Salt and pepper, to taste

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

2. Add the vegetable broth and bring to a boil. Add the spinach and cook until wilted, about 2 minutes. Remove from heat.

3. Puree the soup in batches in a blender or food processor until smooth. Return to pot. Stir in yogurt, lemon juice, salt and pepper to taste. Serve hot with a piece of crusty bread on the side for dipping.