Print Recipe

Spinach Garlic Soup



  • 10 ounces fresh spinach, trimmed
  • 4 cups chicken broth
  • 1/2 cup onion, chopped
  • 8 garlic cloves, minced
  • 1/3 cup butter
  • 1/4 cup soy flour
  • 3/4 cup heavy cream
  • 1/4 cup water
  • 1/2 teaspoon pepper
  • 1/8 teaspoon ground nutmeg


  1. In a 5-quart Dutch oven, bring spinach, broth and carrots to a boil. Reduce heat; simmer 5 minutes, stirring occasionally.
  2. Remove from the heat; cool to lukewarm.
  3. Meanwhile, in a skillet, sauté onion and garlic in butter until onion is soft, about 5 to 10 minutes.
  4. Add flour; cook and stir over low heat for 3 to 5 minutes. Add to spinach mixture.
  5. Puree in small batches in a blender or food processor until finely chopped. Place in a large saucepan. Add cream, milk, pepper and nutmeg; heat through, but do not boil.

Yield: 4 servings

Per Serving: 288 Cal (77% from Fat, 11% from Protein, 12% from Carb); 8 g Protein; 25 g Tot Fat; 9 g Carb; 3 g Fiber; 148 mg Calcium; 2 mg Iron; 991 mg Sodium; 72 mg Cholesterol

Recipe Goldmine

Join our Facebook group



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.