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Creamy Spinach Soup


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  • 2 boxes frozen spinach - (10 oz ea) thawed
  • 2 tablespoons butter
  • 1 small onion finely chopped
  • 3 tablespoons ThickenThin Not/Starch thickener
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cumin
  • 1 can reduced-sodium chicken broth - (14 1/2 oz) plus
  • 1 can water
  • 1 garlic clove pressed
  • 1 cup heavy cream
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 6


Step 1

Squeeze excess moisture from spinach; blot with paper towels. Finely chop and set aside. In a large saucepan, melt butter over medium heat. Add onion; cook 3 to 4 minutes, until softened. Stir in thickener, nutmeg and cumin; mix until smooth.

Add spinach, broth, water and garlic to saucepan. Mix well. Reduce heat to low and simmer 10 minutes.

Add cream and cook on low until heated through. Season to taste with salt and pepper.

This recipe yields 6 servings.

Carbohydrates: 9 grams
Net Carbs: 3.5 grams
Fiber: 5.5 grams
Protein: 5 grams
Fat: 19.5 grams
Calories: 219

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