Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 large potatoes, peeled and diced
- 4 cups vegetable broth
- 4 cups fresh spinach
- 1 cup heavy cream
- Salt and pepper to taste
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sauté until soft and fragrant.
- Stir in the diced potatoes, vegetable broth, and seasoning. Bring to a boil, then reduce to a simmer until the potatoes are tender.
- Add fresh spinach and simmer for an additional 5 minutes.
- Blend the soup until smooth, then stir in the heavy cream and lemon juice. Adjust seasoning as needed and serve hot.
Notes
For a dairy-free option, substitute heavy cream with coconut milk. Adjust seasoning gradually for best flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg